Blueberry Cake w Passion Fruit Cream

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I baked so many cakes during the quarantine that I am only now slowly writing down the recipes.

This is the second passionfruit cake recipe in a row because I love, love passion fruit. I almost always have a passion fruit sitting in my fridge and most of the time, I will scoop out the flesh and eat it on its own. But I also throw passion fruit in parfaits, smoothies and yogurt.

Adding passion fruit takes this blueberry cake from lovely to smashing. And swiss meringue buttercream softens the tartness.

It’s a gorgeous cake for all kinds of occasions. I hope you will give this blueberry cake with passion fruit a try!

Happy baking!

Blueberry cake with passion fruit swiss meringue buttercream
Blueberry cake with passion fruit swiss meringue buttercream
Blueberry jam
Blueberry cake with passion fruit swiss meringue buttercream
Course Party, Snack
Cuisine English, European, Western
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 20 slices
Calories/Serving 322kcal


Dry ingredients

  • 100 gram plain flour all-purpose flour in US and maida in India, 200 gram
  • 1 tsp baking powder
  • 150 gram white granulated sugar 450 gram
  • 1 tbsp plain flour this is for rolling blueberries

Wet ingredients

  • 60 ml milk 240 ml
  • 3 eggs
  • 3 egg yolks
  • 30 gram unsalted butter room temperature
  • 150 gram blue berries

Blueberry jam

  • 300 gram blueberries
  • 30 gram white granulated sugar
  • 1 tbsp lemon juice

Swiss Meringue Buttercream

  • 160 gram egg whites About five medium-sized eggs will yield 160 gram egg white
  • 300 gram white caster sugar This is fine quality sugar but not as fine as frosting sugar
  • 400 gram butter room temperature and cut into cubes
  • 80 gram passion fruit puree


  • 4 passion fruits scoop out the seeds and the pulp


Make Blueberry Jam

  • Add blueberries, sugar, lemon juice and 2 tbsp water in a pan and set it on medium-high heat
  • Bring it to boil and then simmer on low heat for about 15 minutes. Make sure to stir so that the mixture doesn't stick to the bottom of the pan
  • When the jam is close to being cooked, the mixture will start to bubble. At this point, you can cook for another few minutes until the water has completely evaporated.
  • Set the jam aside to cool

Make cakes

  • Heat the oven to 160 degrees centigrade
  • Grease two 6 inch pans and then dust them with flour
  • Roll the blueberries into one tbsp of flour and set it aside
  • Mix together flour and baking powder
  • Heat the milk and butter until the butter melts
  • Beat together the eggs, egg yolks and sugar for ten minutes
  • Add the dry ingredients in three steps. Gently mix and make sure that the ingredients do not clump
  • Add a bit of the egg and flour mixture into the milk-butter mixture. Then gently add it to the cake mixture. Mix it so that it's a smooth batter but do not over mix
  • Add the batter to two pans and bake for 35-40 minutes in the oven.
  • Add the blueberries to the pan after the cakes have been baking for about 5-7 minutes. Adding blueberries at this point makes sure that the blueberries do not sink to the bottom of the cake pan
  • Insert a toothpick in the cake and if it slides out of the cake cleanly, then the cake is ready
  • Cool the cakes on a wire rack until they are at room temperature
  • Cool the cakes in the freezer for about an hour as this helps to cut the cakes into even layers
  • Slice each cake into two layers so that you have four equally-sized layers

Make Swiss meringue butter cream

  • Set a pan of water on heat and bring it to simmer.
  • In another clean bowl, mix together the egg whites and sugar
  • Set the bowl with egg whites and sugar on top of the pan with the simmering water. Make sure that the water doesn't touch the bottom of the bowl
  • Beat the egg white and sugar mixture until the sugar is dissolved and mixture turn marshmallowy and feels slightly hot to touch. Take the mixture off the heat
  • To see if the mixture is ready, take a bit of mixture between your finger tips and rub them together. When you don't feel the sugar granules between your fingers, then take the bowl off the heat. Make sure that mixture doesn't go above 65°C as the egg whites can cook and start to form solids
  • Start beating the mixture until it is white and fluffy and cool to the touch. The mixture will form stiff peaks and will be shiny. This will take between 15-20 minutes but bit longer with an electric hand mixture
  • Start adding butter, one cube at a time and keep beating it low speed. Make sure that butter is mixing well
  • Initially the mixture will curdle and might even become soupy but contiue to beat until it's smooth again
  • Add the passion fruit puree and beat for another 2-3 minutes

Assemble the Cake

  • Slather a layer of blueberry jam on top of each layer
  • Add a layer of buttercream on top of the jam layer
  • Add a layer of fresh passion fruit pulp
  • Place one layer on top of each other and then start slathering buttercream all around the cake until the cake is evenly coated with buttercream on the top and all sides
  • I normally cover the cake with buttercream in two separte steps rather than in one step. In the first step, spread a thin layer of buttercream all over the cake. After this, put the cake in the fridge for 15-20 minutes
  • Then take the cake out of the fridge and spread the remaining buttercream all over the cake. Doing it in two steps ensure that cake crumbs are secured in the first layer and the second layer is smooth
  • Use a spatula or a knife to achieve a smooth finish. Dip the spatula in hot water and then dry it between each pass to ensure a smooth finish
  • Garnish with blueberries, meringue kises and flowers
Tried this recipe?Mention or tag #myincrediblekitchen!
Blueberry cake with passion fruit swiss meringue buttercream
Blueberry cake with passion fruit swiss meringue buttercream

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