Here’s a simple, delicious Blueberry Cream Cake recipe that matches the dessert in your image 
Blueberry Cream Cake
Ingredients
Cake Batter
- 2 large eggs (room temperature)
- ¾ cup (150 g) sugar
- ½ cup (120 ml) milk
- ⅓ cup (80 ml) vegetable oil or melted butter
- 1½ cups (190 g) all-purpose flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
Topping
- 1½ cups fresh blueberries
- ½ cup sweetened condensed milk or vanilla custard
- 1 tsp sugar (optional, for berries)
Instructions
- Preheat oven to 170°C / 340°F. Grease a baking dish.
- Whisk eggs and sugar until light and slightly fluffy.
- Add milk, oil (or butter), and vanilla, mix well.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually mix dry ingredients into wet batter until smooth.
- Pour batter into the baking dish.
- Scatter blueberries evenly over the top.
- Drizzle condensed milk or custard over the batter.
- Bake for 40–45 minutes, until golden and a toothpick comes out clean.
- Let cool slightly before serving.
Serving Tips
- Dust with powdered sugar if desired
- Serve warm or chilled
- Perfect with coffee or tea
If you want:
- a gluten-free version
- air-fryer method
- high-protein or sugar-free option
