Blueberries and Cream Cake

Blueberries and Cream Cake


  • 1 box white cake mix
  • 1/4 teaspoon nutmeg
  • 4 eggs
  • 1 cup heavy whipping cream
  • 1/2 cup sour cream
  • 2/3 cup oil
  • 1 teaspoon vanilla
  • 2 cups fresh blueberries


  • 1/2 cup blueberry jam
  • 2 cups unsalted butter, room temperature
  • 4 cups powdered sugar
  • 2 tablespoons meringue powder
  • 1 teaspoon vanilla
  • 2-4 tablespoons heavy whipping cream
  • fresh blueberries, for garnish


Preheat the oven to 350.  Spray three 8-inch pans with non-stick spray.  This cake is very moist, and parchment paper circles on the bottom of each pan is recommended for easier removal.

In the bowl of your stand mixer fitted with the paddle attachment, combine the cake mix, nutmeg, eggs, whipping cream, sour cream, oil and vanilla, and beat for several minutes until smooth.  Fold in the blueberries and divide batter between the pans.

Bake for 22-25 minutes, until a toothpick comes out clean.  Cool completely in the pans on a wire rack, covered loosely with clean kitchen towels.

For the buttercream, fit your stand mixer with the whisk attachment.  Beat the jam and butter for several minutes until smooth.  Add the meringue powder and powdered sugar by spoonfuls, mixing on low to combine.  Add the vanilla and cream, then whip the buttercream on medium high for 4-5 minutes until very light and fluffy.

Fill the cakes, frost with a thin crumb coat of buttercream, then frost all over and garnish with blueberries.

Recipe from Curly Girl Kitchen