Homemade Blueberry & Double Cream Cake

https://ninth.recipes/recipes/homemade-blueberry-double-cream-cake

Ingredients

1 cup unsalted butter

1 cup caster sugar

4 large eggs

1 3 / 4 cups self-rising flour

1 teaspoon baking powder

1 teaspoon vanilla extract

2 tablespoons milk

3 / 4 cups blueberry jam

1 1 / 4 cups heavy whipping cream

1 tablespoon powdered sugar

1 / 2 cups blueberries

Steps

Step 1

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. In a large bowl, cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, mixing well after each. Fold in the flour, baking powder, vanilla, and milk until just combined. Divide the batter equally between the pans.

Step 2

Bake for 25–30 minutes or until a skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Never add double cream to a warm cake, or it will melt into a puddle!

Step 3

In a chilled bowl, pour the cold double cream and powdered sugar. Whisk until it reaches soft-to-medium peaks. It should be thick enough to hold its shape but still look smooth and glossy.

Step 4

Place one cake layer on your serving plate. Spread a generous, even layer of blueberry jam across the top. Carefully spoon about half of the whipped double cream over the jam. Place the second cake layer on top.

Step 5

Top the cake with the remaining double cream. Use a spoon to create decorative swirls and scatter the fresh blueberries over the top. Dust with a little extra powdered sugar if you're feeling fancy.

Footnote

If your cakes have a "dome" on top, use a serrated knife to gently shave the top off so they sit flat. This prevents the cream from sliding out the sides. If your jam is very thin, spread a tiny bit of cream on the cake first to act as a "seal" before adding the jam. This prevents the jam from soaking too deeply into the sponge.

What makes this dish special?

What makes this cake stand out is the contrast in textures and temperatures. You have the soft, room-temperature crumb of the cake meeting the cold, pillowy double cream and the slightly tacky, sweet-tart blueberry jam. Unlike buttercream cakes which can be overly sugary, the use of double cream provides a sophisticated, dairy-forward richness that lets the fruit shine. It feels like a high-end British afternoon tea in every bite.