Blueberry Heaven on Earth Cake

5 from 2 votes

Blueberry Heaven on Earth Cake

This blueberry heaven on earth cake truly lives up to its name, featuring moist cake, a delightful homemade blueberry pie filling, two luscious creams, and toasted almonds to top it off!

Prep Time30

Waiting time4

Total Time4 30

Course: Dessert

Cuisine: French

Servings:

Calories: 366kcal

Author: Katalin Nagy

Equipment

Ingredients

Luxurious vanilla cream layer (Diplomat cream)

240 g Whole milk 3% fat
50 g Granulated sugar
40 g Egg yolk approx. yolk of 2 eggs
12 g Corn starch
12 g All purpose flour
1 teaspoon Vanilla extract
28 g Unsalted butter 82% fat, room temperature soft butter
115 g Heavy cream 36% fat content, use it very cold

Chantilly whipped cream layer

230 g Heavy cream 36% fat content, use it very cold
75 g Mascarpone 41% fat content, use it cold
30 g Powdered sugar
½ teaspoon Vanilla extract

Blueberry layer

600 g Blueberry pie filling or, make my homemade blueberry pie filling

Sponge layer

400 g Angel food cake or, make my sponge cake recipe

Decoration

Toasted almond slivers

Metric - US Customary

Instructions

Luxurious vanilla cream layer (Diplomat cream)

Whisk the sugar and egg yolks until fluffy, then mix in the cornstarch, flour, and vanilla until you get a smooth paste.
Heat the milk until simmering, then slowly pour it over the egg mixture while whisking vigorously. Return the mixture to the saucepan and cook for a few minutes until thickened.
Gradually stir in the softened butter until fully incorporated. The pastry cream needs to completely cool before folding the heavy cream in. Cover it with plastic wrap to prevent skin from forming.
Once cooled, whisk the pastry cream for 1-2 minutes to get a smooth texture. Make sure you do not over-whisk it, as it can get runny. Give it a few whisks only until smooth.
Whip the very cold heavy cream to soft peaks. Gently fold the whipped cream into the pastry cream in three stages, mixing carefully after each addition. Refrigerate your vanilla cream layer while preparing the rest of the layers.

Chantilly whipped cream layer

Using an electric hand mixer, whip the very cold heavy cream, mascarpone, and sifted powdered sugar for about a minute, then add the vanilla extract.
Continue whipping for 2 to 3 minutes, or until the cream reaches a fluffy, pipeable consistency (after soft peaks but before stiff peaks). Be sure to stop whipping right away to avoid over-beating. If you continue, the chantilly cream will separate and become runny.

Blueberry layer

Open a tin of blueberry pie filling can or prepare it from scratch using my recipe.

Assembly

Cut the Angel food cake or sponge cake into small, 2 cm / 1 inch cubes. In the meantime, prepare your 9x13-inch / 23x33 cm sheet pan.
Layer the Blueberry Heaven on Earth cake from the bottom to top in the following way:
- ½ cake layer
- blueberry filling minus three tablespoons that will go to the top
- ½ cake layer
- vanilla layer
- whipped cream layer and the three tablespoons of blueberry pie filling swirled into it
Make sure to spread the layers evenly in the pan, smoothing each level with an offset spatula before adding the next.
Refrigerate for 4 hours for the cake to set. Just before serving, add some toasted almond slivers on top.
Store leftovers in an airtight container in the refrigerator for up to 2 days.

Notes

INGREDIENT NOTES:

Measure your ingredients with a digital scale for accuracy.
To make the whipped cream from scratch, the heavy cream needs to be high in fat (36%+) as well as the mascarpone (41%). The low-fat version won't whip up correctly because it contains more water.
You can make whipped chantilly with heavy cream and powdered sugar only. However, the mascarpone adds further stability to the cream.
To make the vanilla diplomat cream, use high-quality vanilla extract and high-fat milk.
For the sponge layer, angel food cake, fluffy sponge cake, ladyfingers, or any other light and airy sponge cake can work.
For the blueberry pie filling, canned works fine, but homemade is even better.

TECHNIQUE NOTES:

Chantilly cream is very easy to overwhip. When whipping, stop as soon as the mixture has reached a fluffy consistency (this will take 2-3 minutes) and early stiff peaks. It won't get stiffer after this point. In fact, if you overbeat it, it will only get funnier, and then it will break.
When folding the whipped heavy cream into the pastry cream, make sure to fold it carefully so the mixture stays light, airy, and smooth.
The most difficult part of this recipe is the waiting. However, do not skip the chilling time as that helps to develop the layers and flavors together.

Nutrition