Blueberry Cake
Blueberry Cake made with tender vanilla layers, juicy fresh blueberries, and sweet homemade blueberry jam. Finished with creamy blueberry cream cheese frosting for a stunning bakery style dessert.
- Prep Time: 1 hour 40 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Blueberry Cake
2 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ cup unsalted butter (room temperature)
¼ cup vegetable oil
1 ½ cups granulated sugar
4 large eggs (room temperature)
1 tbsp pure vanilla extract
1 ¼ cups buttermilk
1 cup blueberries (for batter layering)
For the Blueberry Jam Filling
3 cups blueberries (fresh or frozen)
½ cup granulated sugar
1 tbsp lemon juice
2 tsp cornstarch
2 tbsp water
For the Blueberry Puree
1 cup blueberries
For the Blueberry Cream Cheese Frosting
1 cup unsalted butter (2 sticks)
½ cup cream cheese (4 oz)
5 cups powdered sugar
¼ cup reduced blueberry puree
Fresh blueberries (for garnish)
Mint leaves (optional garnish)
Instructions
Making the Blueberry Cake
Preheat Oven: Preheat to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
Dry Ingredients: Whisk flour, baking powder, baking soda, and salt in a bowl.
Cream Butter & Sugar: Beat butter, oil, and sugar for 2 minutes until light and fluffy.
Add Eggs: Add eggs one at a time, mixing well after each addition.
Add Vanilla: Mix in vanilla extract.
Combine Wet & Dry: Alternately add buttermilk and dry ingredients in thirds, starting and ending with flour. Mix on low speed and avoid over-mixing.
Layer Batter: Spread ½–1 cup of plain batter into each pan to form a base layer without blueberries.
Fold Blueberries: Gently fold blueberries into the remaining batter and divide evenly among pans.
Bake: Bake for about 30 minutes or until a toothpick inserted comes out clean.
Cool: Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Making the Blueberry Jam
Cook Blueberries: Combine blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat for about 10 minutes.
Thicken: Mix cornstarch and water, stir into the mixture, and cook 2 minutes until thickened.
Cool: Transfer to a bowl and refrigerate until completely cool.
Making the Blueberry Puree
Blend: Blend 1 cup blueberries until smooth.
Reduce: Cook puree over medium heat until reduced to ¼ cup. Cool completely before using.
Making the Blueberry Cream Cheese Frosting
Beat Base: Beat butter and cream cheese for 30 seconds until smooth.
Add Sugar: Gradually add half the powdered sugar and mix on medium speed.
Add Puree: Mix in cooled blueberry puree.
Finish Frosting: Add remaining powdered sugar and beat until fluffy (about 1 minute). Adjust consistency if needed.
Assembling the Cake
Layer: Place first cake layer on serving plate. Spread a thin layer of frosting.
Pipe Border: Pipe a frosting ring around the edge.
Add Jam: Fill center with blueberry jam.
Repeat: Add second layer and repeat frosting and jam steps.
Crumb Coat: Add final layer and apply a thin crumb coat. Chill 20–30 minutes.
Final Frosting: Spread remaining frosting smoothly over top and sides.
Decorate: Garnish with fresh blueberries and mint leaves.
Notes
Toss blueberries in 1 tablespoon flour to prevent sinking.
Ensure puree and jam are fully cooled before adding to frosting.
Cake layers can be baked a day ahead and wrapped tightly.
Store refrigerated for up to 4 days.
Bring to room temperature before serving for best texture.
Find it online: https://allrecipesmade.com/blueberry-cake/
