Blueberry White Cake is a light and fluffy layered cake made with soft white vanilla sponge and bursts of fresh blueberries.

It's frosted with a smooth white chocolate whipped cream that adds sweetness without heaviness. This cake is perfect for small celebrations or afternoon tea—fresh, elegant, and packed with fruity flavor.

Ingredients Breakdown

We prepare it in three parts: the cake body, the white chocolate cream frosting, and the blueberry decoration.

Cake base (suitable for two 6-inch round cake pans)

- Cake flour: 150g

- Baking powder: 1.5 teaspoons

- Salt: 1/4 teaspoon

- Unsalted butter (softened at room temperature): 120g

- Granulated sugar: 150g

- Egg whites: 2

- Vanilla extract: 1 teaspoon

- Whole milk: 120ml

- Fresh blueberries: 100g (mix with a small amount of dry powder before use)

White chocolate frosting

- Heavy cream: 200ml

- White chocolate: 100g (chopped)

- Powdered sugar: 2 tablespoons

- Vanilla extract: 1 teaspoon

Decoration

- A few blueberries

- Optional: mint leaves, strawberries, etc.

Step 1: Preparing the oven and pans

1. Preheat the oven to 170°C (340°F).

2. Line the bottoms of two 6-inch cake pans with parchment paper and lightly grease or spray all sides with anti-stick spray.

Step 2: Make the cake batter

1. Combine the cake flour, baking powder, and salt and sift them for later use.

2. Beat the softened butter and caster sugar with an electric whisk until light and fluffy (approximately 3–5 minutes).

3. Add the egg whites in two batches, stirring thoroughly each time. Add the vanilla extract.

4. Add the flour mixture and milk to the butter batter alternately, adding the flour in three batches and the milk in two batches, stirring gently until just combined.

5. Sprinkle a little flour evenly on the washed and drained blueberries, mix well, and add to the batter, stirring gently to prevent it from forming.

6. Pour the batter evenly into the two pans and gently shake out the bubbles.

Step 3: Bake the cake

1. Put the mold in the preheated oven and bake in the middle layer for 25-30 minutes.

2. Insert a toothpick into the center of the cake and pull it out without sticking.

3. Cool for 10 minutes after taking it out of the oven, then remove it from the mold and let it cool for later use.

Step 4: Make white chocolate buttercream

1. Chop the white chocolate into pieces and put it in a bowl.

2. Heat the whipped cream until the edges begin to bubble but not boil (on low heat), pour it into the chocolate bowl, let it sit for 1 minute, and stir until smooth.

3. After cooling, add vanilla extract and powdered sugar, and use an electric whisk to beat until neutral foam (spreadable but not too hard).

Step 5: Assemble the cake

1. Put one layer of cake on a plate and spread a layer of buttercream on the surface.

2. You can add a few extra blueberries to increase the layer.

3. Cover with the second cake and spread buttercream evenly on the surface and around the edges.

4. Use a spatula to smooth the edges and refrigerate for 15 minutes to set.

Step 6: Decorate the cake

1. Take out the cake and decorate the top with fresh blueberries.

2. You can add a few mint leaves or strawberry slices as decoration.

3. Refrigerate for better flavor.

Tips for Success

- Blueberry powder can prevent it from sinking during baking.

- All ingredients are recommended to be used at room temperature to avoid separation or lumps.

- Do not beat the cream too hard, otherwise it will not be smooth.

- You can use an 8-inch cake pan, but you need to increase the baking time.

Let's Bake Something Sweet and Memorable

Dear Lykkers, this Blueberry White Cake not only looks dreamy, but also tastes very fresh and soft. It is very suitable as a holiday dessert, afternoon tea snack, or a quiet weekend self-reward. Give it a try, it's not complicated to do it step by step!

If you try it, please tell us your results, or take a photo and send it to your friends to share this sweet blueberry dream!