Marvelous yet simple blueberry cloud cake I incorporated blueberry puree in the sponge.

I would call this decadent celebration cake a true blueberry dessert. In this marvelous yet simple blueberry cloud cake I incorporated blueberry puree in the sponge and then used homemade blueberry preserve as a spread for the cake layers. The result is in front of you. When you try this cake you will remember My Earth Kitchen.
MEK Blueberry Cloud Cake
For the blueberry puree:
2 cups fresh blueberries
3 tbsp sugar
Citrus zest
It should yield one cup puree.
Combine the three in a sauce pan and start cooking on medium heat. Cook till the blueberries release their juices. Continue cooking for about ten minutes. Then remove from heat and cool a bit. You can pulse in a food processor and then strain the puree or you can use a manual strainer as shown in the video. Discard the pulp and reserve the strained puree.
4 eggs at room temperature
¾ C superfine sugar
½ C oil
¼ C sour cream
1 C of the strained and reserved blueberry puree
1 ¼ all-purpose flour
¼ C corn starch
1 tbsp baking powder
Vanilla extract
Citrus zest or 1 tbsp lemon juice
For frosting:
2 cups heavy whipping cream- Chilled
¼ cup cream cheese
¼ C sugar
Vanilla or cinnamon powder for flavoring (optional)
Homemade blueberry preserve
Fresh blueberries for garnish
Grease and flour two 8-inch round cake pans. Heat oven to 325 F.
Sift flour, corn starch, and baking powder together. Crack eggs in a separate bowl and add the superfine sugar to it. Start whisking with a hand held mixer till it becomes thick and yellow. Continue whisking till the ribbon stage forms. Add oil, sour cream, zest and vanilla to it and mix.
Start adding the dry flour mix to it slowly. Add in three steps and fold with spatula gently. Now pour into the prepared pans. Tap them on the surface and bake at 325 F for 30 minutes.
Check for doneness with a toothpick. Cool the cakes on the rack completely.
Combine the frosting ingredients and whip to soft medium peaks. Spread ½ cup of the blueberry preserve on one layer. Then top with ⅓ of the frosting. Top with another cake layer and repeat the same process. Decorate as you wish and chill for an hour before serving. Enjoy this delightful dessert from my Earth Kitchen!

[@myearthkitchen]

I would call this decadent celebration cake a true blueberry dessert. In this marvelous yet simple blueberry cloud cake, I incorporated blueberry puree in the sponge and then used homemade blueberry preserves as a spread for the cake layers. The result is in front of you😋. When you try this cake you will remember My Earth Kitchen.
MEK Blueberry Cloud Cake
For the blueberry puree:
2 cups fresh blueberries
3 tbsp sugar
Citrus zest
It should yield one cup of puree.
Combine the three in a saucepan and start cooking on medium heat. Cook till the blueberries release their juices. Continue cooking for about ten minutes. Then remove from heat and cool a bit. You can pulse in a food processor and then strain the puree or you can use a food mill to strain it. Discard the pulp and reserve the strained puree.
4 eggs at room temperature
¾ C superfine sugar
½ C oil
¼ C sour cream
1 C of the strained and reserved blueberry puree
1 ¼ all-purpose flour
¼ C cornstarch
1 tbsp baking powder
Vanilla extract
Citrus zest or 1 tbsp lemon juice
For frosting:
2 cups heavy whipping cream- Chilled
¼ cream cheese
¼ C sugar
Vanilla or cinnamon powder for flavoring (optional)
Homemade blueberry preserve
Fresh blueberries for garnish
Grease and flour two 8-inch round cake pans. Heat oven to 325 F.
Sift flour, cornstarch, and baking powder together. Crack eggs in a separate bowl and add the superfine sugar to it. Start whisking with a handheld mixer till it becomes thick and yellow. Continue whisking till the ribbon stage forms. Add oil, sour cream, zest, and vanilla to it and mix.
Start adding the dry flour mix to it slowly. Add in three steps and fold with a spatula gently. Now pour into the prepared pans. Tap them on the surface and bake at 325 F for 30 minutes.
Check for doneness with a toothpick. Cool the cakes on the rack completely.
Combine the frosting ingredients and whip to soft medium peaks. Spread ½ cup of the blueberry preserve on one layer. Then top with ⅓ of the frosting. Top with another cake layer and repeat the same process. Decorate as you wish and chill for an hour before serving. Enjoy this delightful dessert from my Earth Kitchen!❤

[@silviamunoz2502]

Gracias ❣️

[@mentedecrystal5856]

Todo mi respeto por esa labor y ese amor qieble pones. Gracias por mostrarnos esa cocina tradicional. Una vez intenté batir crema a mano y obtuve mantequilla 😂. Saludos desde México

[@tammygavazzi1143]

Cannot wait for fresh blueberries, come on summer!

[@user-oe6fk9cm6j]

Absolutely delicious 💯😋

[@leafymeadow9811]

tried it out; 30 minutes was a bit much, try 20-25 minutes. for some reason my cake batter turned out blue instead of purple, not sure if there was an issue there but of course it didnt affect the taste!

[@elenaalyona32]

Потому что она добавила краситель

[@myearthkitchen]

میں اس جشن کے کیک کو ایک حقیقی بلیو بیری میٹھی کہوں گی۔ اس شاندار لیکن سادہ بلیو بیری کلاؤڈ کیک میں میں نے اسفنج میں بلیو بیری پیوری کو شامل کیا اور پھر کیک کی تہوں کو پھیلانے کے لیے گھریلو بلیو بیری مربہ استعمال کیا۔ نتیجہ آپ کے سامنے ہے۔ جب آپ اس کیک کو آزمائیں گے تو آپ کو مائی ارتھ کچن یاد آئے گا۔
MEK بلوبیری کلاؤڈ کیک
بلو بیری پیوری کے لیے:
2 کپ تازہ بلوبیری۔
3 کھانے کے چمچ چینی
لیموں کا چھلکا
اس سے ایک کپ پیوری ملنی چاہیے۔
تینوں کو ایک ساس پین میں ملا دیں اور درمیانی آنچ پر پکانا شروع کریں۔ اس وقت تک پکائیں جب تک کہ بلیو بیریز اپنا جوس چھوڑ نہ دیں۔ تقریباً دس منٹ تک پکاتے رہیں۔ پھر گرمی سے ہٹا دیں اور تھوڑا سا ٹھنڈا کریں۔ آپ فوڈ پروسیسر میں پلس کر سکتے ہیں اور پھر پیوری کو چھان سکتے ہیں یا آپ ویڈیو میں دکھایا گیا دستی اسٹرینر استعمال کر سکتے ہیں۔ گودا چھوڑ دیں اور چھینی ہوئی پیوری کو محفوظ کر لیں۔
کمرے کے درجہ حرارت پر 4 انڈے
¾ کپ سپرفائن چینی
آدھا کپ تیل
¼ کپ کھٹی کریم
1 کپ کشیدہ اور محفوظ بلو بیری پیوری
1 ¼ میدہ
¼ کپ کارن اسٹارچ
1 کھانے کا چمچ بیکنگ پاؤڈر
ونیلا نچوڑ
ھٹی کا چھلکا یا 1 چمچ لیموں کا رس
فراسٹنگ کے لیے:
2 کپ کریم - ٹھنڈا ہوا۔
¼ کریم چیز
¼ کپ چینی
ونیلا یا دار چینی پاؤڈر ذائقہ کے لیے (اختیاری)
گھریلو بلو بیری مربہ
گارنش کے لیے تازہ بلوبیری۔
دو 8 انچ کے گول کیک پین کو چکنائی اور میدہ لگائیں۔ اوون کو 325 F پر گرم کریں۔
آٹا، مکئی کا نشاستہ اور بیکنگ پاؤڈر ایک ساتھ چھان لیں۔ ایک الگ پیالے میں انڈوں کو توڑ کر اس میں چینی ڈال دیں۔ مکسچر سے اس وقت تک ہلانا شروع کریں جب تک یہ گاڑھا اور پیلا نہ ہو جائے۔ ربن سٹیج کی شکل تک اختلاط جاری رکھیں۔ اس میں تیل، کھٹی کریم، زیسٹ اور ونیلا ڈال کر مکس کریں۔
اس میں خشک آٹے کا مکس آہستہ آہستہ شامل کرنا شروع کریں۔ تین مراحل میں شامل کریں اور اسپاٹولا کے ساتھ آہستہ سے فولڈ کریں۔ اب تیار پین میں ڈال دیں۔ انہیں سطح پر تھپتھپائیں اور 325 F پر 30 منٹ تک بیک کریں۔
ٹوتھ پک سے چیک کریں۔ ریک پر کیک کو مکمل طور پر ٹھنڈا کریں۔
فراسٹنگ اجزاء کو یکجا کریں اور نرم درمیانی چوٹیوں پر مکس کریں۔ ایک کیک پر آدھا کپ بلیو بیری کے محفوظ حصے کو پھیلائیں۔ پھر ⅓ فراسٹنگ کے ساتھ اوپر کریں۔ کیک کی ایک اور پرت کے ساتھ اوپر کریں اور اسی عمل کو دہرائیں۔ اپنی مرضی کے مطابق سجائیں اور سرو کرنے سے پہلے ایک گھنٹہ ٹھنڈا کریں۔ میرے ارتھ کچن سے اس لذت بخش میٹھے کا لطف اٹھائیں!

[@jessiejuls6742]

Your video is like therapy to me

[@frenchustube]

To access the recipe. It’s on her website on RUclips as a video. You are currently watching just a short, so click on her name at the bottom left of the screen and you will see videos
click the name of the blueberry cloud

[@remixfantastica3151]

i love blueberries, i need to try this!

[@inescardillo8829]

Oh my goodness!! I have to try this recipe!

[@mariaridaura5075]

Hermoso pastel,se ve delicioso!! Gracias por compartir MEK

[@liviatugnolo6220]

Che meraviglia! Le proppio una artista, in tutto quello che fa ci mette il❤ ha le mani d'oro. Un ciao. 🎂

[@liviatugnolo6220]

No

[@liviatugnolo6220]

Uh

[@maryloumckown9941]

Beautiful cake. ❤

[@paulaguedes3187]

So delicious and beautiful, thanks for This moment🩷 🌷🍀😋👏🕊️☮️🌎🇵🇹

[@Lia-lk4mh]

E pentru prima oară când văd ustensile de mână...mixer..😊❤

[@zombielover1981]

Looks yummy!!!

[@suaadsesuaadish720]

Wonderful yummy😊😊

[@amdrew_0969]

Such a delight

[@ayselgumus5962]

Wow 💯👍👍👍👍

[@aliceteixeira5849]

Incroyable je vais essayer 👏👏👏

[@ShashaSubra]

Try it with mango , fell in love

[@anagomes1627]

Yo voy hacerlo, gracias por compartir. 🇧🇷❤

[@jennydavis1790]

😂 this is making me hungry 🤤😋

[@livianacrispiatico8006]

Che meraviglia! ❤️

[@user-wh6cb5bv7h]

У вас очень красивая посуда,вилки,ножи чашки ,тарелки❤

[@amishamasih993]

I from India but I like made by you food

[@ma-by1bm]

Super 🙏🏼🙏🏼🙏🏼🥀🍃🥀🍃

[@Rain-nw2vk]

I love this I am going to make 😊

[@heathcliffearnshow7305]

Woow🎉

[@jeannecastellano7181]

The cake is gorgeous! Can frozen, then thawed, blueberries be substituted for fresh blueberries?

[@gumbee9967]

I did that and it came out divine!

[@ShellyCline]

Yes, absolutely.

[@karlawilson4828]

So pretty! What kind of little green leaves (microgreens) are you using for garnish with the blueberries!

[@MsPraewpun]

😍😍😍

[@Journey228]

How u preserve blueberry at home please share❤

[@koijoijoe]

Your RUclips channel is going to eat into my blood sugar budget 😂

[@silviaalejandragrassani6079]

Pone el traductor para copiar la receta. Gracias❤

[@erumfatima7301]

All good....only the amount of sugar used in cakes...

[@58.sekarnaraandhitahermawa92]

I think u can reduce the amount of sugar by trial and error, or substitute with the "sweetener" that healthy like Stevia leave?

[@nora5278]

I take honey 😊

[@tifff_fanny2419]

Omg you're such a loser

[@miramara9285]

Sugar is not bad

[@Momofukudoodoowindu]

​@@miramara9285 type 2 diabetes and non-alcoholic fatty liver disease disagree with you

[@edileineteodoro7853]

❤❤❤❤

[@ni_nou-u5r]

Hello, thank you so much for sharring this amzing receipe. I would like to reduce the sweetness of the cake so can I diminish the quantity of superfine sugar please? if so how much can I use without affecting the genoise? thank you again

[@myearthkitchen]

Reading this now, don’t reduce the sugar it will affect the cake structure as I give the sugar quantity just the right amount. Try reducing the sugar in frosting and filling.

[@ni_nou-u5r]

@@myearthkitchen thank you very much ^^

[@adamabaza8580]

رائعه انا بتبعك من أمريكا آنتي في أي بلد وإنتي من وين

[@grappabionda]

Por favor qué significa MEK ?

[@khadijakhan2583]

My earth kitchen

[@amnahussain143]

Would this work with a mix of berries?

[@gumbee9967]

Yes it would 👌🏼

[@shrutikaacharya8797]

Is there any sour cream replacement can i use dahi / yogurt

[@gumbee9967]

I think so yeah 👍🏼

[@ZMsadpanda]

1:05 ❤ now i can subscribe to your channel

[@emannoor9450]

السلام عليكم ورحمه الله وبركاته كيف حالك اني من جنوب اليمن من عدن اكتبي مقادير ع شاشه بالعربي او انجليزي

[@sashadeek8291]

Hi,
I'm a new FC. Would u mind tell me how I convert ur recipe into gram ? Bcos there are many converters.
Thk u so much

[@myearthkitchen]

My flour cup is 120 g. My liquids cup is 8 Oz. My recent recipes have grams included. Hope this helps.

[@sashadeek8291]

@@myearthkitchen Thk u so much

[@warrenebony]

It says "¼ cream cheese", is that cup or tbsp or tsp?

[@Qrius1der]

My cake didnt rise...do we need baking soda or powder?

[@myearthkitchen]

It uses baking powder. Don’t give up, this sponge is a bit tricky as the yolks have to reach the perfect ribbon stage and try not to over mix while folding in whites and dry ingredients. Second time you will improve, just follow the instructions closely. ❤

[@sharim]

Recipe doesn’t list the full amount of cream cheese required for the frosting. It says “1/4 cream cheese”. Please fix at your convenience. Your videos and recipes are amazing!

[@myearthkitchen]

Thank you for letting me know I just fixed it. ❤️

[@sharim]

@@myearthkitchen Thanks for the edit. I’m looking forward to making this, I can only hope my cake looks and tastes as good as yours!

[@user-fj7ti7qs8f]

Почему не даёте рецепт?!!!!!!

[@soniyap2497]

Kindly add ingredients...

[@julianaf3835]

A receita do creme alguém traduz 🙃

[@Ilovetosell-hw7bb]

The written instructions are horrendous

[@9anny11]

They seem clear to me?