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Blueberry Cake

Irresistible Blueberry Cake with Creamy Frosting Bliss

This Blueberry Cake is a stunning dessert that combines fluffy layers with a creamy frosting for a perfect summer treat.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Swap for gluten-free flour if desired.
  • 1 tablespoon Baking Powder Make sure it's fresh.
  • 1 teaspoon Baking Soda Works with buttermilk.
  • 1/2 teaspoon Salt Kosher salt offers a milder taste.
  • 1/2 cup Unsalted Butter Use at room temperature.
  • 1/4 cup Vegetable Oil Can substitute with melted coconut oil.
  • 1 cup Granulated Sugar Brown sugar can add depth.
  • 3 large Eggs Room temperature for better blending.
  • 2 teaspoons Pure Vanilla Extract Almond extract can be used.
  • 1 cup Buttermilk Substitute with milk-vinegar mix.
  • 1 1/2 cups Blueberries Frozen blueberries can be used.
For the Blueberry Jam
  • 2 cups Fresh Blueberries Use store-bought jam for convenience.
  • 1/2 cup Granulated Sugar Adjust to taste.
  • 1 tablespoon Lemon Juice Brightens the flavor.
  • 1 tablespoon Cornstarch Thickens the jam.
  • 2 tablespoons Water
For the Frosting
  • 8 ounces Cream Cheese Full-fat recommended.
  • 1/2 cup Unsalted Butter
  • 3 cups Powdered Sugar Adjust for desired sweetness.
  • 1/2 cup Blueberry Puree
For Decoration
  • 1 cup Fresh Blueberries For garnish.
  • 1 bunch Mint Leaves For garnish.

Equipment

  • Stand Mixer
  • 8-inch round cake pans
  • parchment paper
  • Saucepan

Method
 

Preparation
  1. Preheat your oven to 350ºF (175ºC). Prepare the cake pans by greasing and lining with parchment paper.
  2. Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl.
  3. In a large mixing bowl, beat the butter, sugar, and vegetable oil until fluffy.
  4. Add eggs one at a time, mixing well, then stir in vanilla extract.
  5. Alternately add dry ingredients and buttermilk, mixing until just combined, and fold in fresh blueberries.
  6. Divide batter among the pans, smoothing the tops, and bake for 30-35 minutes.
  7. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
Making the Blueberry Jam
  1. Cook fresh blueberries, sugar, and lemon juice in a saucepan over medium heat until blueberries soften.
  2. Mix cornstarch with water and add to the saucepan, cooking until jam thickens, then cool in the refrigerator.
Making the Frosting
  1. Beat the cream cheese and butter until smooth, then gradually mix in powdered sugar and blueberry puree.
Assembling the Cake
  1. Layer cakes with frosting and blueberry jam, finishing with frosting on the outside.
  2. Decorate with fresh blueberries and mint leaves.
Serving
  1. Slice and serve with extra blueberry jam on the side.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 26gVitamin A: 400IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Room temperature ingredients help achieve a smoother batter. Ensure even distribution of blueberries by folding gently.

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