Blueberry Layer Cake Recipe
This Blueberry Layer Cake Recipe is what dreams are made of. White cake, with fresh blueberries and a blueberry cream cheese frosting. I don’t know how it can get better than that! I have been obsessed with berries lately, and I thought what better way to use some blueberries than with a cake!
My goal with this page is to make simple recipes that anyone can create and be proud of! This cake is just that! Simple to make but will impress your dinner guests when you bring this bad boy to the table! I want to
How to Make This Beautiful Cake
First, you want to cream together your butter and sugar. This will make the cake light and fluffy.
Next, Add in your eggs, and vanilla extract. Add all of your dry ingredients into a bowl. Feel free to sift, but it isn’t necessary with this recipe. Most of the time I take a whisk and whisk through the dry ingredients well to get any large clumps out. Add the dry ingredients to the wet. Make sure not to over mix your batter!
This next part is my favorite and what makes this cake AMAZING!! Fresh Blueberries. If Blueberries are not in season you can use frozen, but there is nothing better than biting into a fresh, plump blueberry in a cake!
Blueberries are full of juice and if you just put them directly into the batter they will sink right to the bottom. To keep this from happening, I toss the blueberries in a little bit of lemon juice and then add 2-3 tbsp of flour and coat them. The flour absorbs some of the juice and allows the berries to distribute evenly throughout the batter.
Finally, add your batter to 3 baking pans and bake until a toothpick comes out clean. Allow the cakes to cool completely before trying to decorate.
PRO TIP: USE MY GOOP RECIPE TO COAT YOUR CAKE PANS SO YOUR CAKE WILL NOT STICK. I ADD 1 CUP EACH OF VEGETABLE OIL, VEGETABLE SHORTENING, AND FLOUR INTO A BOWL AND MIX UNTIL COMBINED. ADD ABOUT A QUARTER SIZE AMOUNT INTO EACH OF YOUR PANS AND COVER THE PAN USING A CLEAN PAPER TOWEL OR A PASTRY BRUSH. YOU CAN STORE THE REMAINING IN AN AIR TIGHT CONTAINER UNTIL YOU NEED IT AGAIN. YOU CAN THANK ME LATER.
Okay, I may have lied.. the frosting may be my favorite part of this recipe. For this recipe I took my normal cream cheese buttercream and added fresh pureed blueberries. It was hard not to just take a spoon and eat this straight from the bowl!
The only thing left to do is assemble this bad boy! Just take a layer of cake and place it on a cake board or stand, add about 1 cup of frosting on top and level. Continue with each cake layer. After you have all the cake layers assembled, cover the cake in a thin layer of cream cheese frosting and chill for 15-20 minutes. This is called a “Crumb coat” and will make decorating the cake easier by sealing in all of the crumbs so you will have a beautiful outside layer of buttercream. After your cake has chilled, add the final layer of frosting on and top with some berries and serve!Print
- 2 ¾ cup + 2 tbsp all purpose flour
- 3 tsp baking powder
- ½ tsp salt
- ¾ cup butter
- 1 2/3 cup sugar
- 5 egg whites
- 2 ½ tsp vanilla
- 1 ¼ cup milk
- 1 cup fresh blueberries
- 1 tbsp fresh lemon juice
- 2 sticks salted butter (softened )
- 1 8 oz. package of softened cream cheese
- 5 cups powdered sugar
- 1 cup fresh pureed blueberries
- 1 tsp Vanilla extract
- Preheat oven to 350 degrees F.
- Combine all dry ingredients (minus sugar)into a small bowl and set aside. Combine the milk and vanilla in a small bowl and set aside.
- Cream the butter in a large mixing bowl or the bowl of a stand mixer with a paddle attachment. Slowly add in the sugar until fully combined and fluffy.
- Add in the egg whites one at a time, making sure to combine each before adding the other.
- Add in about ½ of the dry mixture while mixing on a low speed. Alternate adding in dry and wet ingredients until they are all combined. Mix for an additional 3 minutes on a medium speed.
- Combine the blueberries in a small bowl and add in lemon juice and coat with 1-2 tbsp of flour until coated well. Fold into the cake mixture.
- Prepare 3 6″ cake pans with goop (see above) and distribute the batter evenly between them making sure no blueberries are clumped up together and evenly distributed through the batter.
- Bake for about 30-35 minutes or until a toothpick inserted comes out clean.
- Let cool completely before frosting.
- For the frosting:
- Cream together the butter and cream cheese until light and fluffy and there are no lumps.
- Add in the pureed berries and vanilla extract and mix until combined.
- Add in the powdered sugar one cup at a time while on a low speed.
- Mix at high speed for about 3-4 minutes or until light and fluffy.
- To assemble the cake, place one layer of cake on a cake board or plate and top with about 1 1/2 cup of buttercream and smooth out evenly. Add the next layer and continue with each layer of cake. Completely cover the outside of the cake with the remaining buttercream and smooth with a bench scrapper or spatula. Add fresh blueberries to the top of the cake and serve!
- Category: Dessert
- Cuisine: American