Blueberry Yogurt Cream Cake with Oregon and Washington Blueberries
Print Recipe

Blueberry Yogurt Cream Cake

Servings: 16 CM Cake


Sponge Cake Layer:

  • 2 whole eggs
  • 45 g white sugar
  • 30 ml vegetable oil
  • 30 ml milk
  • 2 tsp vanilla extract
  • 50 g cake flour

Blueberry Yogurt Cream Layer:

  • 100 g blueberries
  • 45 g white sugar
  • 6 g gelatin powder
  • 40 ml milk + 40 ml milk
  • 150 ml whipping cream
  • 100 ml yogurt
  • Half juice and zest lemon

Blueberry Jelly Layer:

  • 80 g blueberries
  • 15 g white sugar
  • 30 ml water
  • 4 g gelatin powder


To make our Sponge Cake Layer.

  • Preheat oven to 180C degree. Line the bottom of two 6 inch (15.24cm) removable cake pans with parchment paper. Set aside.
  • In the mixing bowl, whip together whole eggs and sugar for about 10 minutes until fluffy or ribbon stage.
  • Quickly sift in cake flour and fold in with a whisk.
  • Once the flour is just combined, drizzle in the wet ingredients, vegetable oil, milk, and vanilla extract.
  • Quickly fold in with the whisk and finish it off with a spatula until well combined.
  • Transfer the batter into the two cake pans, batter weighing about 100 grams each.
  • Bake it in the oven for about 15 minutes, golden brown and toothpick inserted into the center comes out clean.

Set aside while we make our Blueberry Yogurt Cream Layer.

  • In a saucepan, add blueberries, sugar, and milk. Heat up the mixture until it just starts to bubble then shut off the heat.
  • Sprinkle in gelatin powder and stir until it has been dissolved.
  • Then, quickly blitz it in a food processor or blender until it is smooth. Let it cool while you whip your cream.
  • Whip your cold cream in a mixing bowl until it turns into soft cream. Do not whip until it turns stiff peaks.
  • Then, drizzle in yogurt, lemon juice and zest of the lemon skin. The mixture will thickens up as you fold.
  • Finally, stir in blueberry mixture that has been cooled slightly and milk until evenly combined.
  • Prepare a 16CM round cake ring along with a 6CM transparent plastic cake wrapper to layer the cake.
  • Quickly, transfer one sponge cake into the ring as the base of the cake, then pour about half of the blueberry cream mixture into it until it covers the sponge cake and the sides.
  • Then, layer it with another sponge cake before adding the rest of the cream over to cover it up.
  • Roughly flatten the top with a spatula before letting it set up overnight in the fridge.

To make the Blueberry Jelly Layer, in a saucepan, add in blueberries, water and sugar.

  • Bring it up to a boil and cook the berries for a minute or two until the mixture is thoroughly purple and the berries are soft.
  • Meanwhile, make sure to transfer the cake into a freezer to ensure that it is very cold.
  • Shut off the heat and sprinkle in the gelatin powder.
  • Quickly transfer the mixture into a food processor and blend until smooth.
  • Then, strain the mixture at least 2 times to remove any fiber and air bubbles.
  • When the blueberry mixture is about body temperature, quickly pour over the top of the cake and swirl around to let it set evenly.
  • Quickly put it back into the freezer and let it set for at least another 2 to 3 hours before serving.
  • To serve, decorate with some freshly whipped cream, mint leaves and fresh blueberries before slicing it up.