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Blueberry Whipped Cream Layer Cake

Yasser
What if you could create a showstopping dessert that combines the tangy sweetness of blueberries with the luxurious creaminess of whipped cream? This Blueberry Whipped Cream Layer Cake is the answer. With its buttery crust, velvety cream filling, and vibrant blueberry layer, it’s a dessert that looks as impressive as it tastes. Whether you’re hosting a summer gathering or simply craving a decadent treat, this recipe delivers perfection in every bite.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 minutes
Servings 12
Calories 320 kcal

Ingredients
  

Crust

  • 250 g digestive biscuits or shortbread cookies, crushed
  • 100 g butter, melted

Blueberry Layer

  • 400 g blueberries, fresh or frozen
  • 80 g sugar
  • 2 tbsp lemon juice
  • 2 tbsp cornstarch mixed with 3 tbsp water

Cream Filling

  • 400 ml heavy whipping cream, cold
  • 250 g cream cheese, softened
  • 100 g powdered sugar
  • 1 tsp vanilla extract

Topping

  • 200 ml whipped cream
  • Fresh blueberries for topping
  • Crushed cookies for topping
  • Powdered sugar (optional topping)

Equipment

  • Springform pan or dessert dish
  • Saucepan
  • Mixing bowls
  • Electric mixer
  • Spoon or spatula

Instructions
 

  • Crush the biscuits into fine crumbs and mix with melted butter until evenly combined.
  • Press the biscuit mixture into the bottom of a lined springform pan or dessert dish. Refrigerate for 20–30 minutes to set.
  • Add blueberries, sugar, and lemon juice to a saucepan. Cook over medium heat until blueberries soften and release their juices.
  • Add the cornstarch mixture and cook for 1–2 minutes until thickened. Allow the blueberry filling to cool completely.
  • Whip heavy cream until soft peaks form.
  • Beat cream cheese, powdered sugar, and vanilla until smooth. Gently fold in whipped cream until combined.
  • Spread half of the cream mixture over the chilled crust.
  • Add the cooled blueberry filling layer and spread evenly.
  • Add the remaining cream mixture on top and smooth the surface.
  • Refrigerate for at least 4 hours or preferably overnight until set.
  • Top with whipped cream swirls, fresh blueberries, crushed cookies, and optional powdered sugar before serving.

Notes

Chill the mixing bowl and beaters before whipping the cream for best results.
Let the blueberry filling cool completely to prevent it from melting the cream layer.
For cleaner slices, dip a sharp knife in hot water before cutting.