Name: Blueberry Tres Leches Cake Recipe
Prep time: 25 min
Cook time: 27 min
Total time: 52 min
Cuisine: Mexican
Ingredients: 1 cup All-purpose flour; 1/4 teaspoon Salt; 1/2 cup Sugar; 5 Large eggs, separated; 2 teaspoons Vanilla extract; 1 1/2 teaspoons Baking powder; 1/3 cup Whole milk; 2 1/2 cups Fresh California Blueberries; 2 tablespoons Water; 1 tablespoon Cornstarch; 1 small pinch Salt; 1 can (12 oz) Evaporated milk; 1 can (14 oz) Condensed milk; 2 cups Heavy whipping cream; 1/3 cup Fresh California blueberries reduction (strained); 1/3 cup Sugar; 1/2 cup Heavy whipping cream

Introduction

This Blueberry Tres Leches Cake offers a delightful twist on a classic Latin dessert by infusing it with fresh California blueberries. It’s a moist, fluffy cake soaked in a rich milk blend and topped with a luscious blueberry whipped frosting that’s perfect for any special occasion or a sweet treat.

A square piece of cake sits on a white plate with a white marbled surface background. The cake has three layers: the thick bottom layer is yellow and spongy, the middle layer is dark purple jam-like with fruit pieces, and the top layer is light purple and creamy with a soft texture. On top, five fresh dark blue blueberries are placed close together. The image has a blurred background with green leaves and bowls of blueberries. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour

1/4 teaspoon salt

1/2 cup sugar

5 large eggs

2 teaspoons vanilla extract

1 1/2 teaspoons baking powder

1/3 cup whole milk

2 1/2 cups fresh California blueberries

2 tablespoons water

1 tablespoon cornstarch

1 small pinch of salt

2 cups heavy whipping cream

1/3 cup fresh California blueberry reduction (strained)

1/3 cup sugar

1/2 cup heavy whipping cream (for frosting)

1 can evaporated milk (12 oz.)

1 can condensed milk (14 oz.)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Combine the flour, salt, sugar, and baking powder in a bowl and set aside.

Step 2: Separate the egg whites and yolks into two bowls. Beat the egg yolks until pale yellow, then add the milk and vanilla extract. Mix on medium-high with a hand or stand mixer until light in color.

Step 3: Gently fold the egg yolk mixture into the dry ingredients, mixing just until combined to avoid overmixing.

Step 4: Beat the egg whites on high speed until soft peaks form.

Step 5: Carefully fold the beaten egg whites into the batter, preserving as much air as possible to keep it fluffy.

Step 6: Grease an 8×11-inch baking dish with butter or nonstick spray and pour in the batter. Bake for 25–27 minutes or until the top turns golden.

Step 7: Once slightly cooled, use a fork to poke holes all over the cake to allow better absorption of the milk mixture.

Step 8: In a large bowl, mix the evaporated milk, condensed milk, and 2 cups of heavy whipping cream.

Step 9: Pour this milk mixture evenly over the cake. It may seem like a lot of liquid, but the cake will soak it all in. Refrigerate while preparing the blueberry whipped frosting.

Step 10: To make the blueberry whipped frosting, simmer 2 1/2 cups fresh blueberries in a saucepan over medium heat until they begin to burst and reduce, stirring continuously. No additional liquid is needed as the berries release their own juices.

Step 11: Once thickened, remove 1/3 cup of the berries and set aside. Stir cornstarch and pinch of salt into the remaining berries. Let cool completely.

Step 12: Whip 1/2 cup heavy cream with 1/3 cup sugar until soft peaks form, then fold in the cooled blueberry reduction to create the whipped frosting.

Step 13: Spread a layer of the whipped frosting over the soaked cake, followed by a layer of the blueberry sauce. Finish with another thick layer of whipped frosting.

Step 14: Optionally, garnish with fresh blueberries and lavender blooms for a beautiful presentation.

Step 15: Chill the cake in the refrigerator before serving. Enjoy your blueberry tres leches cake cool.

Tips & Variations

Use fresh, ripe California blueberries for the best flavor and natural sweetness in the sauce.

For a tangy twist, add a tablespoon of lemon zest to the blueberry reduction.

To make the cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

If fresh blueberries aren’t available, frozen berries can be used—just thaw and drain excess liquid before cooking.

Storage

Store the blueberry tres leches cake covered in the refrigerator for up to 3 days. The soaked cake tastes even better the next day. When ready to serve, you can enjoy it chilled; if preferred, let it sit at room temperature for 10–15 minutes for a softer texture. Avoid freezing as the cream topping may separate upon thawing.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be made a day ahead. In fact, allowing the cake to soak overnight in the milk mixture enhances the flavor and moisture.

What if I don’t have evaporated or condensed milk?

These canned milks are essential for the traditional tres leches soak. If unavailable, you can try a mixture of whole milk and sweetened condensed milk, but the texture and richness may differ slightly.