Sponge Biscuit

  • 3 eggs
  • 120 grams (4.2 ounces) flour
  • 30 grams (1 ounce) poppy seeds
  • 100 grams (3.5 ounces) sugar
  • 1 teaspoon (4 grams) baking powder


  • 500 grams (17.6 ounces) cream cheese
  • 60 milliliters (2 fluid ounces) milk
  • 100 grams (3.5 ounces) white chocolate
  • 50 grams (1.8 ounces) powdered sugar

Blueberry Filling

  • 200 grams (7 ounces) blueberries
  • 50 grams (1.8 ounces) sugar
  • 1 teaspoon (4 grams) cornstarch


  • Mixing Bowls

    You'll need a variety of sizes for whipping the eggs, preparing the cream, and mixing the filling.

  • Electric Mixer

    An electric mixer makes it easier to achieve the perfect fluffy texture for both the sponge biscuit and the cream.

  • Sieve

    A sieve is essential for sifting flour and baking powder to avoid lumps in your sponge biscuit mixture.

  • 16cm (6.30 inch) Baking Dish

    Make sure to grease it well or line it with parchment paper to prevent sticking.

  • Saucepan

    A small saucepan works perfectly for cooking the blueberry filling.

  • Spatula

    A silicone spatula helps with scraping down the bowl and spreading the cream and filling uniformly.


Step 1

1. Preheat your oven to 338°F (170°C).

Step 2

2. Start by whipping the eggs and gradually add sugar while whipping. Continue until the mixture is fluffy and light. Ensure your mixing bowl is clean and dry for the best results with the eggs.

Step 3

3. Sift the flour, baking powder, and poppy seeds together. Gently fold the dry ingredients into the egg mixture until well combined. Be careful not to deflate the whipped eggs; use a gentle folding motion.

Step 4

4. Transfer the batter into a 16cm (6.3-inch) baking dish and bake for 35-40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.

Step 5

5. Once the sponge biscuit is baked, allow it to cool. You can soak the cooled biscuit with a syrup or juice of your choice to add extra moisture. A simple syrup with a hint of lemon can add a nice flavor.

Step 6

6. For the cream, start by adding the milk to the cream cheese and whip until smooth and creamy.

Step 7

7. Melt the white chocolate and allow it to cool slightly before adding to the cream cheese mixture. Mix until fully incorporated.

Step 8

8. Gently fold in the powdered sugar until the cream is smooth. You can adjust the sweetness by adding more or less powdered sugar to taste.

Step 9

9. For the blueberry filling, combine the blueberries and sugar in a small saucepan over medium heat. Cook until the blueberries release their juices and the mixture starts to simmer. Fresh or frozen blueberries both work well for this filling.

Step 10

10. Dissolve the cornstarch in a small amount of water and stir it into the blueberry mixture. Continue cooking, stirring constantly, until the mixture thickens slightly. Allow to cool.

Step 11

11. Assemble the cake by layering the sponge biscuit, cream, and blueberry filling as desired. It's best to let the assembled cake stabilize in the fridge overnight for the flavors to meld and the cake to set. Cover the cake to prevent it from absorbing any fridge odors.


When it comes to serving your Blueberry and White Chocolate Pastry Cake, the options are as delightful as the cake itself. Picture a beautiful brunch table with your cake as the centerpiece, surrounded by fresh berries and a dusting of powdered sugar. This cake pairs wonderfully with a steaming cup of coffee or a glass of chilled Prosecco. If you're serving it after dinner, consider plating it with a scoop of vanilla bean ice cream on the side and a sprinkle of crushed pistachios for a touch of elegance and crunch. The mild bitterness of a good espresso will contrast beautifully with the creamy sweetness of the cake, making for a perfect post-meal treat. For a fun twist, cut the cake into small, bite-sized pieces to create an assortment of cake bites for an afternoon tea spread. Serve these with a variety of teas or fruit-infused waters to complement the rich flavors of the cake.


For those looking for a gluten-free version, swap out the flour for a gluten-free blend. Make sure to choose a blend that includes xanthan gum to help mimic the texture of traditional flour. For a vegan version, substitute the eggs with a commercial egg replacer or flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and use a dairy-free cream cheese for the cream. Opt for a vegan white chocolate or leave it out, and switch to plant-based milk for the cream mixture. Adjust these variations accordingly, and you can still enjoy this culinary delight regardless of your dietary preferences!


  • How do I know when my sponge biscuit is done baking?

    Insert a toothpick into the center of the sponge; if it comes out clean, your cake is ready.

  • Can I use frozen blueberries for the filling?

    Yes, frozen blueberries work just as well. Just make sure to thaw and drain them before use.

  • How do I ensure my cream is smooth and lump-free?

    Make sure your cream cheese is at room temperature before mixing and add the melted white chocolate slowly while stirring continuously.

  • Can I prepare the components in advance?

    Yes, you can prepare the sponge biscuit and blueberry filling a day ahead and assemble the cake when you’re ready.

  • How long should the cake stabilize in the fridge?

    Let it stabilize overnight for the best results; this helps the flavors meld together beautifully.

  • What’s the best way to store leftovers?

    Keep any leftovers in an airtight container in the fridge for up to three days to maintain freshness and flavor.

Nutrition facts

Poppy cake with berry filling
Recipe Yield:1 cake
Calories:Approximately 3200 calories per cake
Calories (Min - Max):3000 - 3500
Total Fat:180 grams
Saturated Fat:105 grams
Protein:50 grams
Total Carbohydrate:310 grams
Total Sugars:200 grams