I just can’t get enough of this blueberry cheesecake swirl cake. The sweet and tangy blueberry cream, paired with the rich, soft cocoa cake, creates a perfect balance of flavors. If you’re a blueberry lover, this is a must-try! Trust me, one bite and you’ll be hooked.
My kids absolutely love blueberries, so I’ve made a bunch of blueberry-themed treats. Here are a few recipes you might enjoy:
Ingredients:
For the blueberry sauce:
- 300g blueberries
- 40g sugar
- A few drops of lemon juice
For the cake batter:
- 60g corn oil
- 10g dark cocoa powder
- 60g milk
- 60g cake flour (sifted)
- 4 egg yolks
For the meringue:
- 4 egg whites
- 60g white sugar
For the cheesecake cream:
- 120g cream cheese
- 250g heavy cream
- 25g sugar
- Blueberry jam (to taste)
For the frosting:
- 300g heavy cream
- 20g sugar
- Blueberry jam (to taste)
Instructions:
1. Make the blueberry sauce:
In a small saucepan, combine 300g blueberries, 40g sugar, and a few drops of lemon juice.
Cook over low heat, stirring occasionally, until the mixture thickens to a jam-like consistency (about 10-15 minutes).
Set aside to cool.
2. Prepare the cake batter:
In a mixing bowl, whisk together 60g corn oil and 10g dark cocoa powder until smooth.
Add 60g milk and mix well.
Sift in 60g cake flour, and stir until just combined.
Add 4 egg yolks, one at a time, mixing well after each addition.
3. Make the meringue:
In a separate bowl, beat 4 egg whites with 60g white sugar until stiff peaks form.
Gently fold a small amount of the meringue into the cocoa batter to lighten it.
Then, gradually fold in the rest of the meringue. Be careful not to deflate the meringue too much.
4. Bake the cake:
Preheat the oven to 150°C (300°F).
Pour the batter into a 28×28 cm baking pan and gently tap the pan on the counter to remove air bubbles.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely.
5. Prepare the cheesecake cream:
In a mixing bowl, beat together 120g cream cheese, 250g heavy cream, and 25g sugar until smooth and thick (it should have the consistency of yogurt).
Add blueberry jam to taste and continue mixing until the cream is firm and holds stiff peaks.
Transfer the cheesecake mixture into a piping bag.
6. Assemble the cake:
Once the cake has cooled, spread the blueberry cheesecake cream evenly over the top.
Cut the cake into 4 equal portions and shape each portion into a log. Place each portion into the refrigerator for at least 1 hour to set.
7. Make the frosting:
In a mixing bowl, beat 300g heavy cream, 20g sugar, and a small amount of blueberry jam until smooth and fluffy.
Frost the chilled cake rolls with the blueberry cream mixture, smoothing it out evenly.
8. Finish the cake:
Decorate the top of the cake with a few fresh blueberries for an extra touch of elegance.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work fine! Just thaw and drain them before cooking, as they might release more liquid.
How do I store the cake?
Store the cake in the fridge in an airtight container for up to 3-4 days. If you’re planning to keep it longer, you can freeze individual slices for up to 1 month.
Can I make the cake ahead of time?
Definitely! You can bake the cake and prepare the cream a day ahead. Just assemble and chill the cake for at least 1 hour before serving.
What if I don’t have cake flour?
You can substitute cake flour with an equal amount of all-purpose flour, but be sure to sift it a few times for the best texture.
This blueberry cheesecake swirl cake is the perfect blend of tangy, creamy, and chocolatey goodness. You’ll love the beautiful presentation and, more importantly, the unforgettable taste. Give it a try and enjoy the sweet satisfaction of making something truly special!
Blueberry Cheesecake Swirl Cake
Ingredients
For the blueberry sauce:
- 300 g blueberries
- 40 g sugar
- A few drops of lemon juice
For the cake batter:
- 60 g corn oil
- 10 g dark cocoa powder
- 60 g milk
- 60 g cake flour sifted
- 4 egg yolks
For the meringue:
- 4 egg whites
- 60 g white sugar
For the cheesecake cream:
- 120 g cream cheese
- 250 g heavy cream
- 25 g sugar
- Blueberry jam to taste
For the frosting:
- 300 g heavy cream
- 20 g sugar
- Blueberry jam to taste
Instructions
Make the blueberry sauce:
- In a small saucepan, combine 300g blueberries, 40g sugar, and a few drops of lemon juice.
- Cook over low heat, stirring occasionally, until the mixture thickens to a jam-like consistency (about 10-15 minutes).
- Set aside to cool.
Prepare the cake batter:
- In a mixing bowl, whisk together 60g corn oil and 10g dark cocoa powder until smooth.
- Add 60g milk and mix well.
- Sift in 60g cake flour, and stir until just combined.
- Add 4 egg yolks, one at a time, mixing well after each addition.
Make the meringue:
- In a separate bowl, beat 4 egg whites with 60g white sugar until stiff peaks form.
- Gently fold a small amount of the meringue into the cocoa batter to lighten it. Then, gradually fold in the rest of the meringue. Be careful not to deflate the meringue too much.
Bake the cake:
- Preheat the oven to 150°C (300°F).
- Pour the batter into a 28×28 cm baking pan and gently tap the pan on the counter to remove air bubbles.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely.
Prepare the cheesecake cream:
- In a mixing bowl, beat together 120g cream cheese, 250g heavy cream, and 25g sugar until smooth and thick (it should have the consistency of yogurt).
- Add blueberry jam to taste and continue mixing until the cream is firm and holds stiff peaks.
- Transfer the cheesecake mixture into a piping bag.
Assemble the cake:
- Once the cake has cooled, spread the blueberry cheesecake cream evenly over the top.
- Cut the cake into 4 equal portions and shape each portion into a log. Place each portion into the refrigerator for at least 1 hour to set.
Make the frosting:
- In a mixing bowl, beat 300g heavy cream, 20g sugar, and a small amount of blueberry jam until smooth and fluffy.
- Frost the chilled cake rolls with the blueberry cream mixture, smoothing it out evenly.
Finish the cake:
- Decorate the top of the cake with a few fresh blueberries for an extra touch of elegance.
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