The Gourmet Recipe: A Cake That Makes The Difference

This blueberry cake relies on a precise balance that distinguishes an ordinary pastry from a memorable creation. The base combines 3 eggs, 150g sugar, and 100g neutral sunflower oil, a trio guaranteeing that moist texture that lasts for several days after baking. Unlike classic recipes using butter, neutral oil preserves the fluffiness of the crumb without weighing down the result.

The structure of the cake is based on 250g of flour combined with a packet of baking powder and 150ml of milk, creating the perfect architecture to hold the fruit. A teaspoon of vanilla provides the necessary aromatic depth without dominating the delicate taste of the blueberries.

The professional tip lies in the treatment of the 150g of fresh blueberries. Before incorporation, coating each fruit with a tablespoon of flour creates a protective barrier. This simple but decisive technique prevents the blueberries from sinking to the bottom of the mold during baking, ensuring their even distribution in every slice. Frozen blueberries also work, provided they are integrated without prior thawing to avoid excess moisture.

This combination of precisely measured ingredients forms the foundation of a success that is just waiting for its creamy crown.

The Signature Frosting: The Irresistible Creamy Asset

This white topping transforms a classic cake into an exceptional pastry. The exact formula relies on 120g of Philadelphia-type cream cheese, a fundamental ingredient reproducing the smooth and creamy appearance visible in the reference photo. This dairy base provides the subtle acidity that balances the sweetness of the icing sugar.

The combination of 50g of soft butter and 60g of icing sugar creates the ideal consistency: firm enough to stay on the cake, soft enough to melt in the mouth. The butter must be worked at room temperature, guaranteeing a homogeneous emulsion without lumps. A teaspoon of vanilla completes this triad, enhancing the flavors without masking them.

Preparation requires precision in the order of incorporation. First whisk the cream cheese and soft butter until an airy texture is obtained, then sift the icing sugar gradually to avoid lumps. The vanilla is integrated in the last step, preserving its volatile aromas.

This frosting stands out from versions made with icing sugar and water by its creamy richness and impeccable hold. Unlike liquid glazes that penetrate the crumb, this composition stays on the surface, creating a textural contrast between the moistness of the cake and the creaminess of the topping. The balance of the four components produces that professional finish that marks the success of an ambitious homemade pastry.

Execution Technique: The Fundamentals Of Moistness

Obtaining this airy texture relies on a rigorous integration method. Start by whisking the 3 eggs with the 150g of sugar until the mixture is completely pale. This emulsion step captures the air necessary for the even rising of the batter. Then incorporate the 100g of sunflower oil in a continuous stream, followed by the 150ml of milk at room temperature.

The choice of neutral oil rather than butter is the key to prolonged moistness. Unlike butter which solidifies when cold and dries out the crumb, oil maintains the flexible structure for several days after baking. This liquid fat coats the flour particles without forming a compact gluten network, preserving the characteristic tenderness.

The incorporation of the 250g of flour and the baking powder is done by sifting, using upward circular movements to maintain the trapped air volume. Adding the teaspoon of vanilla at this stage allows its uniform diffusion throughout the mass. The blueberries, previously rolled in a tablespoon of flour, are integrated last: this coating creates a protective film that keeps the fruit suspended in the batter during baking.

The frozen blueberries without thawing option simplifies preparation. Their direct coating prevents softening which would release juice coloring the batter. The precise milk-to-flour ratio generates a flowing but structured consistency, guaranteeing uniform baking to the core without an excessive crust. This technical alchemy transforms ordinary ingredients into refined pastry.

The Professional Finish: Assembly And Presentation

The success of this recipe culminates in the execution of the creamy frosting. Letting the cake cool completely on a rack prevents condensation that would liquefy the topping. Meanwhile, vigorously whisk the 120g of Philadelphia cream cheese until a smooth, lump-free consistency is obtained. Incorporate the 50g of soft butter previously softened at room temperature, then sift the 60g of icing sugar to eliminate any clumps. The teaspoon of vanilla perfects the whole.

The cream cheese is the soul of this frosting, exactly reproducing the creamy texture visible on the reference photos. Unlike butter alone which generates an oily appearance, this fresh cheese stabilizes the emulsion and brings a subtle acidity that balances the sweetness of the icing sugar. The precise ratio of the four components produces a firm but spreadable cream, capable of topping without running.

Application is done with an offset spatula in steady movements from the center to the edges. The room temperature of the cake allows the frosting to adhere without melting, creating that characteristic immaculate surface. Some bakers let the frosting overflow slightly on the sides for a natural gourmet effect.

The contrast of textures defines the identity of this dessert: the moist crumb filled with juicy blueberries meets the creamy freshness of the topping. This combination transforms a simple homemade cake into a creation worthy of professional windows, proving that pastry excellence goes hand in hand with technical accessibility.