Go Back

Blueberry Cloud Cake

Light, fluffy cake bursting with fresh blueberries and topped with luscious whipped cream—perfect for birthdays, casual get-togethers, or simply treating yourself.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 1/2 cups all-purpose flour plus extra for tossing blueberries
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt just a pinch
  • 1/2 cup unsalted butter softened
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup whole milk
  • 1 cup fresh blueberries tossed lightly in flour
For the Whipped Cream Frosting
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • blueberry preserves optional, for swirling in frosting

Equipment

  • 8-inch round cake pans
  • Mixing Bowls
  • Hand mixer or stand mixer
  • Wire rack
  • Spatula

Method
 

  1. Step 1: Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line with parchment paper.
  2. Step 2: In a medium bowl, whisk together flour, baking powder, and salt.
  3. Step 3: In a large bowl, cream softened butter and granulated sugar with a mixer until light and fluffy, about 3–4 minutes.
  4. Step 4: Add eggs one at a time, beating well after each. Stir in vanilla extract.
  5. Step 5: Alternate adding dry ingredients and whole milk to the butter mixture, beginning and ending with dry ingredients. Mix gently until combined.
  6. Step 6: Gently fold in floured blueberries to keep them whole and prevent color bleed.
  7. Step 7: Divide batter evenly between pans and smooth tops. Bake 25–30 minutes until toothpick inserted comes out clean.
  8. Step 8: Cool cakes completely on wire rack before frosting.
  9. Step 9: Whip heavy cream, powdered sugar, and vanilla in a chilled bowl until soft peaks form. Be careful not to overwhip.
  10. Step 10: Place one cake layer on plate. Spread whipped cream, swirl in blueberry preserves if desired.
  11. Step 11: Top with second layer and frost top and sides with remaining whipped cream. Rustic look is fine.
  12. Step 12: Refrigerate for at least 30 minutes before slicing and serving.

Notes

Milk alternatives like almond or soy milk can be used. Butter substitutes include vegan margarine or coconut oil. Blueberries can be swapped with raspberries or blackberries. For a tangy twist, try cream cheese frosting. Store cake covered in fridge up to 2 days; freeze cake layers without frosting up to 2 months.