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Blueberry tres leches cake

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 bright and sweet tart goodness of California blueberries that are also blended into homemade whipped cream frosting.
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Prep Time 30 minutes
Cook Time 25 minutes
Course Dessert
Cuisine Mexican
Servings 14 people

Equipment

  • Hand mixer or stand mixer
  • 11X8 baking pan or dish

Ingredients
  

Vanilla Sponge Cake

  • 1 C All-purpose flour
  • 1/4 tsp Salt
  • 1/2 C Sugar
  • 5 Eggs Large
  • 2 tsp Vanilla extract
  • 1 1/2 tsp baking powder
  • 1/3 C Whole milk

Blueberry sauce

  • 2 1/2 C Fresh California Blueberries
  • 2 tbsp Water
  • 1 tbsp Cornstarch
  • 1 Small pinch of salt

Blueberry Whipped Topping

  • 2 C Heavy whipping cream
  • 1/3 C Fresh California blueberries reduction strained
  • 1/3 C sugar

Milk Trio

  • 1/2 C Heavy whipping cream
  • 1 can Evaporated milk 12 oz.
  • 1 can Condensed milk 14 oz.

Instructions
 

  • Start by combining the dry ingredients and placing them in a bowl and set aside.
  • Next separate the egg whites and yolks into separate bowls. Beat the egg yolks until they are pale yellow adding in milk and vanilla extract. Mix with a hand mixer or stand mixer on medium high until the mixture is light in color.
  • 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 cake this will help the blueberry tres leches cake to soak in the milk blend.
  • In a large bowl combine the evaporated milk, condensed milk and heavy cream
  • 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.

Blueberry Whipped Frosting

  • To a saucepan add 2 1/2 cups of fresh blueberries, let them simmer on medium until they begin to burst and reduce (I like leaving a some intact for some texture and they nestle into the cake and frosting beautifully) I am not adding any extra liquid 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 thick berry sauce, turn off heat and separate 1/3 C of the berries and set aside. To the rest add in the 1 tablespoon cornstarch and pinch of salt. Combine well and let cool completely.
  • To frost add a layer of the whipped frosting to the cake, followed by a layer of blueberry sauce spread lightly. Finish off with another thick layer of whipped frosting.
  • Optional-garnish with lavender blooms and fresh blueberries.
  • Place in the fridge and serve cool. ENJOY!