Recipes | Baking

Blueberry Cake

Super easy and super delicious, this blueberry cake is a hit at any coffee gathering. The berries make the cake unbeatably fruity. In combination with the sponge cake base a great alternative to the classic fruit cake.

about 20 minutes
Preparation sponge dough
30 - 35 minutes
10 - 25 minutes
Preparation cream

Ingredients and preparation

Ingredients for the sponge cake dough (for a ⌀ 26 cm springform pan):
100 g Küchenmeister spelt flour type 63060 g Küchenmeister Cornflour
60 g Küchenmeister cornstarch
4 eggs
a pinch of salt
4 tbsp. hot water
160 g sugar
1 pck. vanilla sugar
Ingredients for the blueberry compote:
2 tsp. Kitchen Master cornstarch
300 g blueberries (frozen)
2 tbsp. sugar
20 ml orange juice
Ingredients for the cream cheese cream:
200 g cream
1 pck. vanilla sugar (optional bourbon)
1 pck. cream fix
100 g soft butter
50 g sugar
300 g cream cheese natural
Ingredients for decorating:
fresh berries
at will mint leaves , rosemary and figs

Preparation of sponge cake dough:

Preheat the oven to 180° C. For the sponge cake, separate the 4 eggs. Beat the egg whites with a pinch of salt until foamy, adding 4 tablespoons of hot water by the spoonful. Once the egg whites are creamy, gradually add 160 g sugar and 1 sachet vanilla sugar and continue beating until the mixture is firm to the touch. Then fold in the egg yolk briefly. Sift and mix 100 g spelt flour, 60 g cornstarch and 1/2 tsp. baking powder. Carefully fold the flour mixture into the beaten egg white. Pour the mixture into a greased springform pan and bake in a preheated oven at 180° C for about 30 minutes. Check regularly to make sure the sponge doesn't get too dark, turn down the temperature if necessary. Allow to cool after baking.

Preparation compote: Put the 300 g frozen blueberries with 2 tablespoons sugar in a pot and simmer covered until the berries are soft. Then puree the mixture. Mix the 2 tablespoons of cornstarch with 20 ml of orange juice and stir into the berry mixture. Bring the whole thing to the boil again and simmer for 2 minutes. Set aside 1-2 tablespoons for decorating, let the rest cool in the refrigerator.

Preparation cream cheese cream: 200 g cream with the packet of vanilla sugar and the packet of cream fix beat until stiff. Cream 100 g soft butter with 50 g sugar, stir 300 g cream cheese and about 4 tablespoons of the compote into the butter mixture. Finally, carefully fold in the cream.

Cut the sponge cake base horizontally into three parts. Place the first base on a cake plate and spread half of the compote on it. Then spread 3-4 tablespoons cream cheese on top and smooth it down. Place the second cake layer on top. Spread the rest of the compote evenly on top, spread 3-4 tablespoons of cream cheese again and cover with the last layer. Press it down carefully.

Now spread the remaining cream cheese on the top layer. Spread the compote, which has been set aside, on the edge of the cake with a palette. This creates a fabulous marble pattern. Decorate with fresh berries and - if you like - with mint leaves, rosemary and figs. Refrigerate until ready to eat.

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