Blueberry Cake

Why You’ll Love This Recipe

I love how moist and tender the cake layers turn out. The combination of butter, oil, and buttermilk gives the cake a rich texture that stays soft for days.

I also appreciate the layers of blueberry flavor throughout. There are blueberries baked into the cake, a sweet and slightly tangy blueberry jam between the layers, and a naturally flavored blueberry cream cheese frosting on the outside.

Another reason I enjoy making this cake is how stunning it looks when sliced. The vibrant blueberry filling between the layers always makes a beautiful presentation.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 1/2 cups All-Purpose Flour
1 1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
3/4 cup Unsalted Butter (at room temperature)
1/4 cup Vegetable Oil
1 1/2 cups Granulated Sugar
4 Large Eggs (at room temperature)
1 tbsp Pure Vanilla Extract
1 1/4 cups Buttermilk
1 cup Blueberries

3 cups Blueberries (fresh or frozen)
1/2 cup Granulated Sugar
1 tbsp Lemon Juice
2 tsp Cornstarch
2 tbsp Water
1 cup Blueberries

For The Blueberry Cream Cheese Frosting:

1 cup Unsalted Butter (2 sticks)
1/2 cup Cream Cheese (4 oz)
5 cups Powdered Sugar
1/4 cup Blueberry Puree
Fresh Blueberries
Mint Leaves

Directions

1. I preheat the oven to 350°F and grease and line three 8-inch cake pans with parchment paper.

2. In a bowl, I whisk together the flour, baking powder, baking soda, and salt.

3. In a large bowl or mixer, I beat the butter, oil, and sugar for about 2 minutes until the mixture becomes light and fluffy.

4. I add the eggs one at a time, beating well after each addition and scraping down the bowl as needed.

5. I mix in the vanilla extract.

6. I alternately add the buttermilk and the dry ingredients to the batter in thirds, mixing on low speed. I start and end with the flour mixture and avoid over-mixing.

7. I spread about 1/2 to 1 cup of batter into each prepared pan to create a base layer without blueberries.

8. I gently fold the blueberries into the remaining batter and divide it evenly among the pans.

9. I bake the cakes for about 30 minutes, or until a toothpick inserted in the center comes out clean.

10. I let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.

11. To make the blueberry jam, I cook blueberries, sugar, and lemon juice in a saucepan over medium heat for about 10 minutes.

12. I mix the cornstarch with water, stir it into the blueberry mixture, and cook for about 2 more minutes until thickened. I pour the jam into a bowl and refrigerate until cooled.

13. For the blueberry puree, I blend 1 cup of blueberries until smooth, then cook the puree over medium heat until reduced to about 1/4 cup. I let it cool completely.

14. To make the frosting, I beat the butter and cream cheese together for about 30 seconds on medium speed.

15. I gradually add half of the powdered sugar and beat on medium speed.

16. I mix in the cooled blueberry puree.

17. I add the remaining powdered sugar and beat for about 1 minute until smooth and fluffy, adjusting the consistency if needed.

18. To assemble, I place one cake layer on a serving plate and spread a thin layer of frosting on top.

19. I pipe a ring of frosting around the edge and fill the center with blueberry jam.

20. I repeat with the second cake layer.

21. I place the final layer on top and apply a thin crumb coat over the entire cake. I chill it for 20 to 30 minutes.

22. I finish by spreading the remaining frosting smoothly over the top and sides.

23. I decorate with fresh blueberries and mint leaves.

Servings And Timing

This recipe makes 12 servings.

Prep Time: 1 hour
Bake Time: 30 minutes
Cooling And Assembly Time: About 1 hour 10 minutes
Total Time: Approximately 2 hours and 40 minutes

I like to plan ahead so I can allow enough time for cooling and decorating.

Variations

I sometimes add lemon zest to the cake batter for a brighter citrus flavor.

If I want a simpler version, I skip the jam filling and frost the cake as a classic two-layer cake.

For a more rustic look, I make it as a sheet cake and spread the frosting over the top without layering.

When I want a slightly lighter frosting, I reduce the powdered sugar and keep the finish softer and less sweet.

Storage/Reheating

I store the cake in an airtight container in the refrigerator for up to 4 days because of the cream cheese frosting.

Before serving, I let it sit at room temperature for about 30 minutes so the frosting softens and the flavors shine.

I do not recommend reheating, as it’s best enjoyed at room temperature.

FAQs

Can I Use Frozen Blueberries?

Yes, I can use frozen blueberries. I do not thaw them before adding to the batter to prevent excess moisture.

Why Do I Add A Plain Layer Of Batter First?

I add a plain layer at the bottom to help prevent the blueberries from sinking and to create even layers.

Can I Make This Cake Ahead Of Time?

Yes, I often bake the cake layers a day in advance and wrap them tightly. I assemble and frost the cake the next day.

How Do I Prevent The Frosting From Becoming Too Soft?

I make sure the blueberry puree is fully cooled before adding it, and I chill the cake if the frosting becomes too soft while decorating.

Can I Turn This Into Cupcakes?

Yes, I divide the batter into lined cupcake tins and bake for about 18 to 22 minutes, checking for doneness with a toothpick.

Conclusion

I love how this Blueberry Cake delivers layers of fresh berry flavor in every bite. From the moist cake to the sweet jam filling and creamy frosting, each component works together beautifully. It’s a dessert I enjoy making when I want something fruity, elegant, and truly memorable.

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