Blueberry Crepe Cake Recipe

Preparation of Crepes

To make the crepes, combine flour, eggs, milk, melted butter, and sugar in a blender. Blend until smooth. Let the batter rest for about 30 minutes. Heat a non-stick frying pan over medium heat. Brush with a bit of butter, then pour in a small amount of batter, swirling to cover the bottom of the pan. Cook until the edges start to lift from the pan, then flip and cook the other side until lightly golden. Repeat with the remaining batter, stacking the crepes with wax paper in between to prevent sticking.

Making the Blueberry Filling

In a saucepan, combine blueberries, sugar, and cornstarch. Cook over medium heat, stirring frequently until the blueberries have softened and the mixture has thickened. Let it cool completely before using.

Preparing the Icing

For the icing, beat together softened butter, powdered sugar, cream cheese, and vanilla extract until smooth and fluffy. If the icing is too thick, a small amount of milk can be added to reach the desired consistency.

Assembling the Crepe Cake

To assemble the cake, place one crepe on a serving platter. Spread a layer of blueberry filling over the crepe, then top with another crepe. Repeat the process, alternating between the crepe and blueberry filling layers, ending with a crepe on top. Spread the icing over the top and sides of the cake. Decorate with fresh blueberries. Chill in the refrigerator for a few hours to set before serving.