Blueberry German Cake

Blueberry German Cake

Ingredients

• For the cake

• 2½ cups (315 g) all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup (170 g) unsalted butter, softened
• 1½ cups (300 g) granulated sugar
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup (240 ml) buttermilk
• 1½ cups (225 g) fresh blueberries (tossed with 1 tbsp flour)

• German-style cream filling

• 2 cups (500 ml) whole milk
• ½ cup (100 g) sugar
• 3 egg yolks
• ¼ cup (30 g) cornstarch
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1 cup (250 ml) heavy whipping cream, whipped

• Blueberry compote

• 2 cups (300 g) fresh blueberries
• ¼ cup (50 g) sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water

• Frosting

• 2 cups (500 ml) heavy whipping cream
• ¼ cup (30 g) powdered sugar
• 1 tsp vanilla extract

• Decoration

• Fresh blueberries
• White chocolate curls (optional)
• Fresh mint leaves

Instructions

Preheat oven to 175°C (350°F). Grease and line two 8-inch (20 cm) cake pans.

Whisk together flour, baking powder, baking soda, and salt.

Beat butter and sugar until light and fluffy (3–4 minutes).

Add eggs one at a time, then vanilla.

Alternate adding the dry ingredients and buttermilk, mixing just until combined.

Fold in the floured blueberries.

Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick comes out clean.

Cool completely.

Make the cream filling

Heat the milk until just steaming.

Whisk sugar, egg yolks, and cornstarch until smooth.

Slowly whisk in the hot milk.

Return to the saucepan and cook over medium heat until thick.

Stir in butter and vanilla.

Cool completely, then gently fold in the whipped cream.

Make the blueberry compote

Combine blueberries, sugar, and lemon juice in a saucepan.

Simmer for 5–6 minutes.

Stir in the cornstarch slurry and cook until thickened.

Let cool completely.

Assemble

Place one cake layer on a serving plate.

Spread half of the German cream filling.

Add a layer of blueberry compote.

Place the second cake layer on top.

Frost the top and sides with whipped cream.

Decorate with fresh blueberries, white chocolate curls, and mint leaves.

Yield

10–12 servings.

Storage: Refrigerate for up to 3 days. Serve chilled for the best flavor and texture.