Blueberry Cloud Cake
Description
A soft, airy “cloud-like” cake layered or folded with creamy filling and sweet blueberries. It’s light, fluffy, and perfect for when you want something not too heavy but still indulgent.
Ingredients (Serves 6–8)
Cake Base:
3 large eggs, separated
1/2 cup (100 g) sugar
1/2 cup (120 ml) milk
1/2 cup (60 g) all-purpose flour
1 tsp baking powder
1 tsp vanilla extract
Pinch of salt
Cream Layer:
1 cup heavy whipping cream (cold)
1/4 cup powdered sugar
1 tsp vanilla extract
Blueberry Layer:
1 1/2 cups fresh or frozen blueberries
2 tbsp sugar
1 tbsp lemon juice
1 tbsp cornstarch + 2 tbsp water (slurry)
Instructions
- Make blueberry filling
In a saucepan, combine blueberries, sugar, and lemon juice
Cook over medium heat until berries release juices
Stir in cornstarch slurry
Cook until thickened (2–3 minutes)
Let cool completely - Prepare the cake
Preheat oven to 180°C (350°F)
In a bowl, beat egg yolks with half the sugar until pale
Mix in milk and vanilla
Stir in flour, baking powder, and salt - Whip egg whites
In another bowl, beat egg whites until foamy
Gradually add remaining sugar
Beat to soft peaks - Combine
Gently fold egg whites into batter in batches
Keep it light and airy - Bake
Pour into a lined pan
Bake for 20–25 minutes until golden and set
Cool completely - Make whipped cream
Beat cold cream, powdered sugar, and vanilla until soft peaks form - Assemble
Spread whipped cream over cake
Spoon blueberry filling on top (or swirl it in)
Chill for at least 1 hour
 Serving Ideas
Dust with powdered sugar
Garnish with fresh blueberries
Add lemon zest for a fresh twist
 Tips for Success
Fold gently to keep the “cloud” texture
Chill before serving for best structure
Don’t overbake—keep it soft and airy
 Conclusion
This Blueberry Cloud Cake is light as air, creamy, and bursting with fruity flavor—a beautiful dessert that feels fancy but is easy to make.