MEK Blueberry Cloud Cake

My Earth Kitchen
My Earth Kitchen
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Published 2024-02-09
I would call this decadent celebration cake a true blueberry dessert. In this marvelous yet simple blueberry cloud cake I incorporated blueberry puree in the sponge and then used homemade blueberry preserve as a spread for the cake layers. The result is in front of you. When you try this cake you will remember My Earth Kitchen.


MEK Blueberry Cloud Cake


For the blueberry puree:

2 cups fresh blueberries

3 tbsp sugar

Citrus zest

It should yield one cup puree.

Combine the three in a sauce pan and start cooking on medium heat. Cook till the blueberries release their juices. Continue cooking for about ten minutes. Then remove from heat and cool a bit. You can pulse in a food processor and then strain the puree or you can use a manual strainer as shown in the video. Discard the pulp and reserve the strained puree.


4 eggs at room temperature

¾ C superfine sugar

½ C oil

¼ C sour cream

1 C of the strained and reserved blueberry puree


1 ¼ all-purpose flour

¼ C corn starch

1 tbsp baking powder

Vanilla extract

Citrus zest or 1 tbsp lemon juice


For frosting:

2 cups heavy whipping cream- Chilled

¼ cup cream cheese

¼ C sugar

Vanilla or cinnamon powder for flavoring (optional)


Homemade blueberry preserve

Fresh blueberries for garnish


Grease and flour two 8-inch round cake pans. Heat oven to 325 F.

Sift flour, corn starch, and baking powder together. Crack eggs in a separate bowl and add the superfine sugar to it. Start whisking with a hand held mixer till it becomes thick and yellow. Continue whisking till the ribbon stage forms. Add oil, sour cream, zest and vanilla to it and mix.


Start adding the dry flour mix to it slowly. Add in three steps and fold with spatula gently. Now pour into the prepared pans. Tap them on the surface and bake at 325 F for 30 minutes.

Check for doneness with a toothpick. Cool the cakes on the rack completely.


Combine the frosting ingredients and whip to soft medium peaks. Spread ½ cup of the blueberry preserve on one layer. Then top with ⅓ of the frosting. Top with another cake layer and repeat the same process. Decorate as you wish and chill for an hour before serving. Enjoy this delightful dessert from my Earth Kitchen!
All Comments (21)
  • @myearthkitchen
    I would call this decadent celebration cake a true blueberry dessert. In this marvelous yet simple blueberry cloud cake, I incorporated blueberry puree in the sponge and then used homemade blueberry preserves as a spread for the cake layers. The result is in front of you😋. When you try this cake you will remember My Earth Kitchen. MEK Blueberry Cloud Cake For the blueberry puree: 2 cups fresh blueberries 3 tbsp sugar Citrus zest It should yield one cup of puree. Combine the three in a saucepan and start cooking on medium heat. Cook till the blueberries release their juices. Continue cooking for about ten minutes. Then remove from heat and cool a bit. You can pulse in a food processor and then strain the puree or you can use a food mill to strain it. Discard the pulp and reserve the strained puree. 4 eggs at room temperature ¾ C superfine sugar ½ C oil ¼ C sour cream 1 C of the strained and reserved blueberry puree 1 ¼ all-purpose flour ¼ C cornstarch 1 tbsp baking powder Vanilla extract Citrus zest or 1 tbsp lemon juice For frosting: 2 cups heavy whipping cream- Chilled ¼ cream cheese ¼ C sugar Vanilla or cinnamon powder for flavoring (optional) Homemade blueberry preserve Fresh blueberries for garnish Grease and flour two 8-inch round cake pans. Heat oven to 325 F. Sift flour, cornstarch, and baking powder together. Crack eggs in a separate bowl and add the superfine sugar to it. Start whisking with a handheld mixer till it becomes thick and yellow. Continue whisking till the ribbon stage forms. Add oil, sour cream, zest, and vanilla to it and mix. Start adding the dry flour mix to it slowly. Add in three steps and fold with a spatula gently. Now pour into the prepared pans. Tap them on the surface and bake at 325 F for 30 minutes. Check for doneness with a toothpick. Cool the cakes on the rack completely. Combine the frosting ingredients and whip to soft medium peaks. Spread ½ cup of the blueberry preserve on one layer. Then top with ⅓ of the frosting. Top with another cake layer and repeat the same process. Decorate as you wish and chill for an hour before serving. Enjoy this delightful dessert from my Earth Kitchen!❤
  • @user-wh6cb5bv7h
    У вас очень красивая посуда,вилки,ножи чашки ,тарелки❤
  • @Lia-lk4mh
    E pentru prima oară când văd ustensile de mână...mixer..😊❤
  • @anagomes1627
    Yo voy hacerlo, gracias por compartir. 🇧🇷❤
  • @leafymeadow9811
    tried it out; 30 minutes was a bit much, try 20-25 minutes. for some reason my cake batter turned out blue instead of purple, not sure if there was an issue there but of course it didnt affect the taste!