Billie’S Italian Cream Cake With Blueberries

This delicious Italian Cream Cake with Blueberries is a rich and creamy dessert that’s surprisingly easy to make! With layers of moist coconut cake, fluffy cream cheese frosting, and bursts of fresh blueberries, it’s the perfect treat for any occasion. You can even swap the pecans for walnuts or leave them out for a nut-free version!

Recipe Ingredients

Cake:

• 5 eggs, separated
• 1 stick butter
• 1 cup vegetable oil
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 cup sweetened flaked coconut
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup buttermilk (or 1 cup milk mixed with1 teaspoon white vinegar)

Frosting:

• Two 8-ounce packages cream cheese
• 1 stick butter
• 2 teaspoons vanilla extract
• 2 pounds powdered sugar
• 1 cup chopped pecans
• 1 cup sweetened flaked coconut
• 1 1/2 pints or 3 small containers blueberries

How To Make Billie’S Italian Cream Cake With Blueberries?

1. Preheat & Prepare Pans: Preheat the oven to 180°C (350°F). Grease and flour two 23cm (9-inch) round cake tins.
2. Whip the Egg Whites: In a mixing bowl, beat the egg whites until stiff peaks form, then set aside.
3. Cream the Butter & Sugar: In a large bowl, beat together the butter, oil, and granulated sugar until light and fluffy.
4. Add the Yolks & Coconut: Mix in the egg yolks, vanilla extract, and coconut until combined.
5. Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and baking powder.
6. Combine Wet & Dry Ingredients: Alternately add the buttermilk and the dry mixture to the butter mixture, stirring until just combined.
7. Fold in Egg Whites: Gently fold in the beaten egg whites to keep the batter light and airy.
8. Bake the Cake: Divide the batter evenly between the prepared tins. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes in the tins before turning out onto wire racks to cool completely.

Making the Frosting

1. Beat the Cream Cheese & Butter: In a medium bowl, beat the cream cheese, butter, and vanilla extract until smooth and fluffy.
2. Add the Sugar: Gradually mix in the powdered (icing) sugar until fully incorporated.
3. Stir in Pecans & Coconut: Fold in the chopped pecans and flaked coconut for added texture and flavor

Assembling the Cake

1. Slice the Cakes: Carefully cut each cake in half horizontally to create four layers.
2. Layer with Frosting & Blueberries: Spread a layer of frosting on the first cake layer, then top with fresh blueberries. Repeat this process with the remaining cake layers.
3. Decorate & Serve: Arrange extra blueberries around the edges for a stunning finish. Slice and enjoy!

Recipe Tips

• Whip the Egg Whites Properly: Make sure to beat the egg whites until stiff peaks form—this makes the cake extra light and fluffy.
• Use Room Temperature Ingredients: Butter, eggs, and cream cheese should be at room temperature for smooth mixing and the best texture.
• Measure Flour Correctly: Spoon the flour into the measuring cup and level it off. Too much flour can make the cake dense.
• Don’t Overmix the Batter: Fold in the dry ingredients and egg whites gently to keep the cake soft and airy.
• Layer the Blueberries Evenly: Spread the blueberries between layers, not just on top, so every bite is bursting with flavor.

How To Store Leftovers?

• Refrigerate: Let the cake cool completely, then store it in an airtight container in the fridge for up to 4 days. If frosted, cover it well to prevent the cake from absorbing fridge odors.
• Freeze: Wrap each unfrosted cake layer tightly in plastic wrap and freeze for up to 3 months. If freezing a fully frosted cake, freeze it uncovered for an hour first, then wrap it to prevent smudging. Thaw in the fridge overnight before serving.

Nutrition Facts

• Calories:1054
• Total Fat:60 g
• Saturated Fat:23 g
• Carbohydrates:125 g
• Dietary Fiber:4 g
• Sugar:103 g
• Protein:9 g
• Cholesterol:146 mg
• Sodium:355 mg

Check out More Recipes:

• Big Chocolate Birthday Cake
• Berry Cheesecake Icebox Pie
• Berries With Sweet Tequila Cream
• Bartlesville Cream Pie