Blueberry Cloud Cake
📝 Description
A soft, airy “cloud-like” cake layered or folded with creamy filling and sweet blueberries. It’s light, fluffy, and perfect for when you want something not too heavy but still indulgent.
🛒 Ingredients (Serves 6–8)
Cake Base:
3 large eggs, separated
1/2 cup (100 g) sugar
1/2 cup (120 ml) milk
1/2 cup (60 g) all-purpose flour
1 tsp baking powder
1 tsp vanilla extract
Pinch of salt
Cream Layer:
1 cup heavy whipping cream (cold)
1/4 cup powdered sugar
1 tsp vanilla extract
Blueberry Layer:
1 1/2 cups fresh or frozen blueberries
2 tbsp sugar
1 tbsp lemon juice
1 tbsp cornstarch + 2 tbsp water (slurry)
👩🍳 Instructions
- Make blueberry filling
In a saucepan, combine blueberries, sugar, and lemon juice
Cook over medium heat until berries release juices
Stir in cornstarch slurry
Cook until thickened (2–3 minutes)
Let cool completely - Prepare the cake
Preheat oven to 180°C (350°F)
In a bowl, beat egg yolks with half the sugar until pale
Mix in milk and vanilla
Stir in flour, baking powder, and salt - Whip egg whites
In another bowl, beat egg whites until foamy
Gradually add remaining sugar
Beat to soft peaks - Combine
Gently fold egg whites into batter in batches
Keep it light and airy - Bake
Pour into a lined pan
Bake for 20–25 minutes until golden and set
Cool completely - Make whipped cream
Beat cold cream, powdered sugar, and vanilla until soft peaks form - Assemble
Spread whipped cream over cake
Spoon blueberry filling on top (or swirl it in)
Chill for at least 1 hour
🍰 Serving Ideas
Dust with powdered sugar
Garnish with fresh blueberries
Add lemon zest for a fresh twist
💡 Tips for Success
Fold gently to keep the “cloud” texture
Chill before serving for best structure
Don’t overbake—keep it soft and airy
🌟 Conclusion
This Blueberry Cloud Cake is light as air, creamy, and bursting with fruity flavor—a beautiful dessert that feels fancy but is easy to make.