Blueberry Cake

This is a wonderful Blueberry Cake. Blueberry cake layers filled with Blueberry Jam, frosted with Blueberry Cream Cheese Frosting. This cake has such a fluffy texture and is bursting with juicy blueberry flavor.

Each bite of this delectable cake is a burst of sweet and tangy blueberry goodness that melts in your mouth.

The cake layers are loaded with juicy blueberries, while the luscious blueberry jam filling adds a perfect touch of intensity to the flavor profile. And to finish, we have the creamy and tangy Blueberry Cream Cheese Frosting, which is decadent and refreshing.

This cake is a celebration of summer, and a must-make for any blueberry lovers!

Blueberry Layer Cake Recipe

In this post I will show you step-by-step how to make this fabulous blueberry cake recipe. Find the instructions with detailed pictures here, and on the bottom of the page you can find the ingredient amounts.

There are many steps to this cake, and you can take a couple of shortcuts, such as using store-bought jam, or filling the cake with the cream cheese frosting and skipping the jam altogether.

To start, let’s make the Blueberry Cake layers.

Cake Layers

Pre-heat the oven to 350ºF. Grease and line with parchment the bottom of 3 8-inch round cake pans.

To make the cake layers, whisk together the flour, baking powder, baking soda, and salt.

Beat the butter for 30 seconds. Add the sugar and oil, and beat to combine, until incorporated.

Add the eggs, one at a time, stirring until completely incorporated before adding the next egg.

Then add the vanilla and mix to combine.

Add one third of the buttermilk, and mix until incorporated.

Then, add one third of the dry ingredients and mix to combine.

Alternate the buttermilk and the dry ingredient mixture, adding one third at a time, finishing with the last third of flour. Mix until combined.

Baking

Now that the batter is ready, don’t add the blueberries just yet.

Spread about 1/2 cup to 1 cup of batter on the bottom of each pan.

To the leftover batter, add the blueberries, you can use fresh or frozen blueberries.

Fold the berries with the batter just until incorporated.

Divide the remaining batter between the cake pans. The layer of batter on the bottom of the pan makes it so the blueberries don’t sink to the bottom.

Bake the cake layers in the oven until a toothpick comes out clean when inserted into the cake.

Remove the cakes from the oven and let them cool down completely before filling and frosting.

If not using on the same day, wrap the cake layers in plastic wrap, place in an airtight container in the freezer until ready to use.

I learned from a good friend that leaving the cakes in the fridge dries them out. So the best bet is to freeze the layers to preserve the moisture of the cake.

Blueberry Jam

To make the jam, mix the blueberries in a saucepan with sugar and fresh lemon juice.

Cook until the blueberries become softened. Mix the cornstarch with the water until dissolved.

Add the dissolved cornstarch and mix, cooking for a couple of minutes until thickened.

Pour into a bowl, cover with plastic. Let it come to room temperature, and place it in the fridge until you are ready to use.

Blueberry Puree

We are going to use the blueberry puree in the Blueberry Cream Cheese Frosting.

You can use a bit of jam instead of making the puree, but the jam is already sweet, and the buttercream is sweet, so if you have issues with overly sweet desserts or frostings, you might want to make the puree instead. It only takes a few minutes to make it.

Process the blueberries in a food processor. Pour into a saucepan and cook over medium heat, stirring, until reduced to half. You should have 1/4 cup at the end.

Pour into a bowl, cover with plastic, and place in the fridge until you are ready to use.

Blueberry Cream Cheese Frosting

To make the frosting, beat the butter with a mixer. Add the cream cheese and mix until fluffy.

Add half of the powdered sugar and the blueberry puree to the bowl. Mix on low speed until combined.

Add the remaining half of the powdered sugar and mix to combine. Raise the speed to medium-high and beat for one minute until fluffy.

To assemble

Place one cake layer on top of a cake plate or stand.

Spread a thin amount of blueberry frosting on the cake layer. Pipe a ring of frosting around the edges of the bottom layer.

Spread the blueberry jam in the center of the cake.

Top with another cake layer.

Repeat the process by filling the cake with the frosting layer and the jam in the center. Top with the final cake layer.

Spread a thin amount of frosting around the cake and on top. Smooth out the sides using a cake scraper, and the top of the cake using an offset spatula sliding it at an angle towards you.

Place the cake with the crumb coating in the fridge and let the cake sit for 20 to 30 minutes until chilled.

This thin coating of frosting around the cake helps seal the crumbs in so they don’t show in the final cake layer.

Remove the cake from the fridge and spread a thicker coating of frosting around the sides of it, and on top.

Smooth it out with a bench scraper and an offset spatula.

Decorate the cake with fresh blueberries and mint leaves.

Variations

Here are some delicious variations for this cake:

• Add 1 tablespoon of lemon zest to the cake batter, or a teaspoon to the frosting to give the cake a lemony twist and make a Lemon Blueberry Cake variation instead.
• Use different berries such as blackberries and raspberries to make this cake.
• Use store-bought jam, or leave the jam out and spread the frosting in the center of the cake without the jam.
• Fill the cake with Lemon Curd instead of the jam, or alternate a layer of jam and curd.
• Fill the cake with the Blueberry Curd from this recipe.

How to turn this cake into muffins or cupcakes

While I do have a delicious Blueberry Cupcake Recipe, you can make this recipe into muffins or cupcakes. But if you would like to convert this recipe, you can. Simply divide the batter between 24 to 36 cupcake tins.

Bake the cupcakes/muffins for 18 to 22 minutes at 350ºF.

Then you can remove the core of each cupcake and fill with the jam if desired. Top with the frosting, and decorate with blueberries.

Here are some more recipes you might like:

• Strawberry Cake
• Lemon Blueberry Bread
• Blackberry Cheesecake
• Strawberry Cheesecake Cake
• Blueberry Cupcakes
• Lemon Blackberry Cake

I’ve been inspired by Little Blog of Vegan Blueberry Cake to make this creation.

I hope you enjoyed this recipe! If you make it, leave a comment below or tag me on instagram, I love hearing from you.