Blueberry Delight Cake – Nilla wafer crust, lemon ricotta cake layers, ricotta filling, blueberry compote, and blueberry buttercream.
Blueberry Delight Bars
Last week I introduced you to my grandma’s Blueberry Delight dessert. This delicious and easy dessert is made up of a simple Nilla wafer crust, a whipped cream filling and blueberry compote. I not only loved how simple this dessert was to make, but I also loved the flavors and textures! So much so, that I just had to create a cake inspired by this beloved family recipe.
Blueberry Delight Cake
To turn this dessert into a cake, I used some of the very same elements as the bars and then added a few twists of my own!
Blueberry Delight Cake Elements
- Nilla wafer crust – similar to the bars, this cake starts with a Nilla wafer crust made of butter, cookies and sugar. You’ll bake the crust on its own for just a bit before adding the batter and baking again.
- Lemon ricotta cake layers – the cake layers are based off my Olive Oil Ricotta Cake, but you’ll see we’re using grape seed oil instead of olive oil in these layers. Grapeseed oil has less flavor than olive oil.
- Ricotta filling – for the ricotta filling, I made homemade ricotta (super easy) and added it to some powdered sugar and whipped cream. You’ll find the same recipe in my Ricotta Beet Cake. I love how the tangy cheese flavor pairs with the other flavors in this cake.
- Blueberry compote – the blueberry compote is exactly the same as the one my grandma uses in her recipe. I think you’ll love the hint of cinnamon.
- Blueberry buttercream – for the buttercream, I used my go-to vanilla buttercream and added some of the smooth puree from the blueberry compote.
Make sure to follow the instructions below to ensure you stack this Blueberry Delight Cake properly.
STORING TIP: Once you’ve completed the decorating, you can serve immediately or cover the cake completely and store in the fridge for up to one day. If you need to store the cake longer than one day, make sure to freeze your cake to ensure freshness.
SERVING TIP: Unlike my usual opinion, I actually do like this cake served slightly chilled. If you store it in the freezer, give it a few hours to thaw before serving.
The longer this cake sits out, the softer the Nilla wafer crust will become. However, I don’t think that’s necessarily a bad thing. This cake will be delicious no matter what!
Before you start baking, make sure you have the following items in stock (these are items you maybe don’t always have on hand):
- Whole milk
- Heavy cream
- Fresh blueberries (you can use frozen, but fresh is best for flavor)
- Nilla wafers (one, 11oz. box)
- Grapeseed oil (while I don’t recommend subbing grapeseed oil, if you can’t find it, you can use vegetable oil)
For a list of full ingredients, make sure to check out the recipe below.
Helpful Baking Tips:
- Preheat oven 20 to 30 minutes before baking.
- Use room temperature ingredients.
- Spray your pan. Line with parchment paper.
- In the cake batter recipe, beat butter and sugar on high for a few minutes.
- Turn mixer to LOW once you add dry ingredients.
- Don’t over bake your cake layer. When you insert a toothpick in the center of the cake it should come out with a few moist crumbs on it.