Blueberry Tres leches Cake

This blueberry tres leches cake is my official sweet treat of spring and summer! California blueberry season is upon us, and this tres leches cake is loaded with these little gems that are sunshine in a bite. Light vanilla sponge cake is bathed in three types of milk and topped with homemade whipped cream frosting and a layer of delicious blueberry sauce. Light, airy and melt in your mouth good. This dessert is perfect for the warmer months because it is served chilled. The sweetness of the cake pairs so well with the sun kissed and sweet tart goodness of California blueberries that are also blended into the homemade whipped cream frosting. I can quite literally eat this blueberry whipped frosting by the spoonful..

It seems like a complicated dessert to make, but between you and I… it’s really not. All you need is a little patience and basic ingredients that transform into a cake that is sure to impress and delight your taste buds. If you’re feeling up for a bit of baking you will be rewarded with a cake that is perfectly sweet, bright and overall berry-licious!

What is Tres Leches cake?

Tres leches cake (pastel de tres leches) translates to “Three milks cake” it’s a popular dessert that is traditionally served in Mexico and throughout Latin America each with their own variations. Found anywhere from birthday parties to celebrations of any sort really. There’s a lot of different say, when it comes to, where tres leches cake originated. What is for certain, is that many countries around the world have been enjoying soaked cakes for a long time, some even include alcohol. I mean double the treat if you ask me. I grew up enjoying tres leches cake, it really is a family favorite that I know ever so personally. Just know, that if you are ever invited to a Mexican birthday party, after you blow out the candles. Friends and family will chant “Que le muerda, que le muerda” meaning take a bite. Seems like a harmless thing to do, until your family face plants you right in the cake and you end up with whipped frosting in places it shouldn’t be. While they proudly snap a photo, It’s a delicious mess (and you end up with the biggest slice, which is a win!) I just love how food brings us together and I’m excited to share this recipe with you all.

The base, is sponge cake that is bathed in a blend of three different milks. Evaporated milk, sweetened condensed milk and usually regular whole milk. In this recipe I will be swapping out the regular milk for heavy cream. This makes for an extra creamy and luscious blend that the sponge cake will soak in. Tres leches cake is usually paired with canned fruit or in season fruit like peaches, or berries. In this case I choose blueberries. Not only do they give the cake a burst of delicious berry flavor, the infused whipped frosting is a gorgeous lavender color without any food coloring which is a bonus!

Ingredients:

Fresh Blueberries- Look for California blueberries. They are in season April-June, and are at their peak of flavor now, so it’s time to enjoy them all the ways!

Did you know that each and every blueberry that makes it to your table is hand harvested by skilled farm workers? They are carefully plucked off the loaded bushes to maintain the quality of the fruit, and prevent it from getting damaged. It really is a labor of love! Machine harvesters are used to harvest blueberries that are going to be frozen or used in a way other than fresh eating.

All purpose Flour- All purpose flour will be the base for our vanilla sponge cake.

Baking soda– Leavening agent in this recipe.

Salt- Enhances all flavors, a little pinch to balance out the sweetness.

Sweetened condensed milk– utilized widely in baked goods, most of the moisture has been removed and sugar has been added. The result is a thick and deliciously sweet milk product that is shelf stable and a staple for this cake.

Evaporated milk- milk that has been heated and processed to be shelf stable by removing most of the water content. The high heat gives the darker golden color and adds rich concentrated flavor.

Sugar- although we are getting most of the sweetness from the condensed milk a bit of sugar is still needed for the sponge cake and whipped cream frosting.

Heavy cream- Used for the blueberry whipped cream topping as well as in our three milk blend. It’s extra creamy and rich. If you haven’t tried homemade whipped cream you’re in for a treat.

Vanilla extract- Adds warm depth and really enhances flavors in desserts.

Eggs– I am using large eggs for this recipe. Tip* have them at room temperature since we will be separating and beating the egg whites and yolks separately it works out much better.

I like breaking down this cake making process in three steps, let me walk you through this and let’s get baking!

1.Making the Vanilla Sponge Cake:

One of the most important things about tres leches cake is to get the texture of the cake right. It should not be mushy or soggy, if you’ve ever had a tres leches cake like that. I’m sorry and you need a redo . The crumb of this cake should be moist and saturated in sweet goodness while still holding its shape and its crumb. The vanilla sponge cake is made light and fluffy by beating the egg whites separately and incorporating them to our main batter. One tip I can give you, is to fold and combine lightly, we want to keep as much air in the batter for a fluffier cake. This cake uses more eggs than usual recipes and that is to maintain structure. Another thing to remember when baking any dessert is to have the ingredients at room temperature.

Let’s get started:

Start by combining the dry ingredients, place them in a bowl and set aside.

Next separate the egg whites and yolks into separate bowls. With a hand mixer or stand mixer on medium high, beat the egg yolks until they are pale yellow, adding in the milk and vanilla extract.

Gently fold in the egg yolk/milk mixture over the dry ingredients just until combined. (don’t over mix)

Next, beat the egg whites with a mixer on high until soft peaks form.

Fold the egg whites into the main batter. *Gently* until combined, remember we want to keep the batter nice and fluffy.

Place in a 8X11 baking dish (grease with a bit of butter or nonstick spray) and bake for 25-27 minutes at 350 degrees Fahrenheit or until the top looks golden.

Once the cake is baked and slightly cooled take a fork and gently press holes all over the top, this will help the blueberry tres leches cake to soak up the milk blend.

The Milk Trio:

This blend of milks work together and give a creamy, sweet and rich addition to the vanilla sponge cake. With just the right amount of moisture and sweetness.

whisk together:

Sweetened condensed milk

Evaporated Milk

Heavy cream

Once the cake has cooled slightly, pour the milk mixture over the cake. It may seem like a lot of liquid but it will soak in. Let it rest and refrigerate while we work on the delicious whipped topping and blueberry layer.

2. Blueberry Sauce Layer:

To infuse even more blueberry flavor into this tres leches blueberry cake I’m adding a layer of blueberry sauce. This concentrates the sweetness and enhances all the right notes…sweet goodness with the little hint of tart. I love the contrast with the sweetness of the cake. I don’t like my cakes too sweet and this combo is just right.

This is super simple to make! To a saucepan add 2 1/2 cups of fresh CA GROWN blueberries, let them simmer on medium until they begin to burst and reduce (I like leaving some intact for some chunky texture and they nestle into the cake and frosting beautifully) As the berries warm up they will release their juices. Just keep the flame on medium low and continuously stir the blueberries. Once you are left with a slightly thick berry sauce, turn off heat and separate 1/3 C of the blueberry sauce and set aside. To the rest add in the 1 tablespoon cornstarch dissolved in 2 tablespoons of water and pinch of salt. Combine well and let cool completely.

Blueberries are such a versatile fruit, and they really pack a punch when it comes to flavor AND nutrition. They are a great source of fiber; one cup fulfills the recommended fiber intake for the day! They are also rich in Vitamin C and Manganese which play a role in converting macros to energy. While I wouldn’t say that this dessert is “healthy” the added nutritional benefits are a bonus. I’ve really been trying to focus on making homemade sweet treats for my family, instead of purchasing dessert with a mile long list of ingredients. This way, I know exactly what goes in. It doesn’t get any fresher than home baked and locally grown. Because if you’re going to indulge you have to make it worth it!

3. Blueberry Whipped frosting:

Tres leches cake is traditionally paired with a light whipped cream frosting, in this case we are infusing it with blueberry sauce. Pass reserved 1/3 c blueberry reduction through a strainer onto a medium bowl, all we want is the juice with no skin bits. Add in 2 cups heavy cream, 1/3 C sugar and beat on high until firm but still spreadable. Also try not to eat it all at this point. I love how simple this whipped cream is to put together. It’s silky, rich and with a blueberry touch and a beautiful pastel purple.

Did you know California is one of the top six blueberry producing states in the nation? While it takes blueberry bushes around 3-4 years to get established they can continue producing for around 30 years, which is impressive!

The blueberry bushes in my garden are loaded with blueberries and can’t wait to harvest them. Blueberries are ripe when they are completely blue and fall off the plant easily. If you’re in the market for blueberry plants for the garden look for varieties that do well for your specific micro climate. Nowadays there are even varieties that grow compact and perfect for containers and gardeners with small spaces.

4. Assembling the Cake:

We’ve done the work and have all the elements ready, it’s time to frost this blueberry tres leches cake! I like leaving the cake in the dish pan, it baked in and serving straight from there. Once the cake soaks all the milk, add a layer of whipped frosting to the top and then, spoon cooled blueberry sauce over that and spread gently. Lastly, add the bigger and final layer of whipped frosting to top it all off. We are being super generous with this frosting if you ask me the cake to frosting ratio is just right.

I garnished my cake with lavender from the garden and a few fresh berries, it’s simple and yet beautiful. Feel free to get creative with the design, adding more fresh berries if you wish. Place in the refrigerator to set and serve cold. Last step close your eyes and enjoy that first bite of sweet pillowy berry bliss.

Eating with the seasons is a way to get the most flavor from your fruits and veggies. It also makes you miss them and when they are back in season its like a old friend comes to visit. So as we are in the thick of blueberry harvest here in California, I hope you savor every bite of these flavorful berries in all the ways including trying this delectable dessert that takes me back to my roots and holds so many fun memories. There is so much love, hard work and innovation that happens in California farms. Most are owned by farmers that have been farming for generations and are always innovating and learning. To them I say thank you. To you, I say treat yourself to something delicious 🙂

This post was made in partnership with CA grown, all expressed opinions and recipe shared are my own. I am thankful to share about the bounty our state has to offer. Check out other delicious and creative ways to use your produce this season on their blog californiagrown.org