Here’s a detailed, step-by-step Blueberry Cloud Cake recipe — light, airy, and bursting with fresh blueberry flavor. This cake gets its “cloud” texture from whipped egg whites and a soft whipped cream topping.

🫐 Blueberry Cloud Cake

🧁 Ingredients

For the Cake:

1 cup (125g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
4 large eggs, separated
¾ cup (150g) granulated sugar, divided
¼ cup (60ml) milk
¼ cup (60ml) vegetable oil
1 teaspoon vanilla extract
1 cup (150g) fresh blueberries (lightly tossed in 1 tablespoon flour)

For the Blueberry Filling:

1½ cups (225g) fresh or frozen blueberries
¼ cup (50g) sugar
1 tablespoon lemon juice
1 tablespoon cornstarch + 2 tablespoons water (slurry)

For the Cloud Topping:

1½ cups (360ml) heavy whipping cream (cold)
3 tablespoons powdered sugar
½ teaspoon vanilla extract

🍰 Step-by-Step Directions

🔹 Step 1: Prepare the Pan

Preheat oven to 350°F (175°C).
Grease and line an 8-inch (20cm) round cake pan with parchment paper.

🔹 Step 2: Mix Dry Ingredients

In a medium bowl, whisk together:
- Flour
- Baking powder
- Salt
Set aside.

🔹 Step 3: Make the Cake Batter

In a large bowl, beat the egg yolks with ½ cup sugar until pale and creamy (about 3–4 minutes).
Add milk, oil, and vanilla extract. Mix well.
Gradually fold in the dry ingredients until just combined (do not overmix).

🔹 Step 4: Whip the Egg Whites

In a clean bowl, beat egg whites until foamy.
Gradually add remaining ¼ cup sugar while beating.
Continue whipping until stiff peaks form.

🔹 Step 5: Fold & Add Blueberries

Gently fold the whipped egg whites into the batter in 3 additions.
Carefully fold in the flour-coated blueberries.

👉 Be gentle to keep the batter airy.

🔹 Step 6: Bake

Pour batter into prepared pan.
Smooth the top lightly.
Bake for 30–35 minutes or until a toothpick inserted comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

🫐 Step 7: Make the Blueberry Filling

In a saucepan over medium heat, combine:
- Blueberries
- Sugar
- Lemon juice
Cook until berries release juices (about 5 minutes).
Stir in cornstarch slurry.
Cook until thickened (2–3 minutes).
Cool completely before using.

☁️ Step 8: Make the Cloud Topping

In a chilled bowl, whip heavy cream until soft peaks form.
Add powdered sugar and vanilla.
Beat until stiff but fluffy peaks form.
⚠️ Do not overwhip.

🎂 Step 9: Assemble the Cake

Slice cooled cake horizontally into two layers.
Spread blueberry filling over the bottom layer.
Add a thick layer of whipped cream.
Place the top layer on.
Frost the entire cake with remaining whipped cream.

Optional: Decorate with fresh blueberries and a light dusting of powdered sugar.

❄️ Chill & Serve

Refrigerate at least 1 hour before serving.
Store in fridge up to 3 days.

💡 Tips for Extra Fluffiness

Make sure egg whites are at room temperature before whipping.
Do not grease the sides too heavily — it helps the cake rise.
Fold gently to keep the “cloud” texture.