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Blueberry Tres Leches Cake Recipe

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★★★★★

4.7 from 65 reviews

This Blueberry Tres Leches Cake is a moist and fluffy sponge cake soaked in a luscious blend of evaporated milk, condensed milk, and heavy cream, topped with a rich blueberry-infused whipped cream frosting. Bursting with fresh California blueberries both inside and on top, this dessert perfectly balances creamy sweetness with fruity brightness, making it an irresistible treat for any occasion.

Ingredients

Scale

Cake

  • 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

Blueberries

  • 2 1/2 cups Fresh California Blueberries
  • 2 tablespoons Water
  • 1 tablespoon Cornstarch
  • 1 small pinch Salt

Milk Soak

  • 1 can (12 oz) Evaporated milk
  • 1 can (14 oz) Condensed milk
  • 2 cups Heavy whipping cream

Blueberry Whipped Frosting

  • 1/3 cup Fresh California blueberries reduction (strained)
  • 1/3 cup Sugar
  • 1/2 cup Heavy whipping cream

Instructions

  1. Prepare Dry Ingredients: Combine the all-purpose flour, salt, sugar, and baking powder in a bowl. Set aside for later use.
  2. Beat Egg Yolks: Separate the egg yolks and whites into different bowls. Beat the egg yolks with whole milk and vanilla extract using a hand mixer or stand mixer at medium-high speed until the mixture turns light and pale yellow.
  3. Mix Dry Ingredients with Egg Yolk Mixture: Gently fold the egg yolk and milk mixture into the dry ingredients just until combined to avoid overmixing.
  4. Whip Egg Whites: Using a mixer on high speed, beat the egg whites until soft peaks form, which will help aerate the batter.
  5. Fold Egg Whites into Batter: Gently fold the beaten egg whites into the main batter until well combined, preserving the fluffiness of the mixture.
  6. Bake the Cake: Grease an 8×11 inch baking dish with butter or nonstick spray. Pour in the batter and bake at 350°F (175°C) for 25-27 minutes or until the top turns golden and a toothpick comes out clean.
  7. Prepare Cake for Soak: Allow the cake to cool slightly, then use a fork to gently poke holes all over the surface. This step enables the milk mixture to absorb deeply into the cake.
  8. Make Milk Soak Mixture: In a large bowl, combine the evaporated milk, condensed milk, and heavy whipping cream. Pour this mixture evenly over the cake. Though it seems like a lot of liquid, it will soak in thoroughly. Refrigerate the cake to rest while preparing the topping.
  9. Prepare Blueberry Reduction: In a saucepan over medium heat, add 2 1/2 cups fresh blueberries without extra liquid. Simmer until the berries burst and reduce, stirring continuously to prevent burning. Leave some berries intact for texture.
  10. Thicken Blueberry Sauce: Once thickened, turn off heat and remove 1/3 cup of the berries, setting them aside. To the remaining berries, add cornstarch and a pinch of salt, mix well, and allow to cool completely.
  11. Make Blueberry Whipped Frosting: Whip 1/2 cup heavy whipping cream with 1/3 cup sugar until stiff peaks form. Fold in 1/3 cup of the cooled blueberry reduction (strained to remove seeds) into the whipped cream for flavor and color.
  12. Assemble the Frosting Layers: Spread a layer of the blueberry whipped frosting over the soaked cake, then add a light layer of the thick blueberry sauce. Finish with another generous layer of the blueberry whipped frosting.
  13. Garnish and Serve: Optionally, decorate the top with fresh blueberries and lavender blooms for an elegant touch. Refrigerate the cake and serve chilled for best flavor and texture. ENJOY!

Notes

  • Be careful not to overmix the batter after adding egg yolks and especially when folding in egg whites, to keep the cake light and fluffy.
  • The holes poked in the cake are essential for soaking up the milk blend and creating the signature moist texture of tres leches cake.
  • Using fresh, high-quality California blueberries elevates the flavor and texture of the dessert.
  • If desired, garnish with edible lavender flowers for a fragrant and beautiful presentation.
  • Store the cake refrigerated and consume within 3-4 days for freshness.

Keywords: Blueberry tres leches cake, tres leches cake recipe, blueberry dessert, moist sponge cake, blueberry whipped cream, Mexican dessert, berry cake

Find it online: https://kitchenbyclara.com/blueberry-tres-leches-cake-recipe/