This blueberry cake is a layered vanilla cake filled with wild blueberries. It has blueberry sauce and blueberry frosting! This is the ultimate blueberry cake. With triple blueberry flavor this cake is irresistible

Blueberry cake on a platter opened up.

Every blueberry lover needs to try this blueberry cake. The blueberry in the cake, frosting, and sauce all work together to make a perfect cake! Once you take a bite of this cake you will see why it is the BEST blueberry cake. I particularly love making this cake in the summer months when the fresh berries are calling to me.

For more blueberry recipes try, Banana Blueberry Muffins, Blueberry Coffee Cake, and Blueberry Strawberry Pies.

Why This Recipe Works

  • Triple Blueberry- This recipe has so much blueberry flavor! Blueberry in the cake layers, frosting, and sauce!
  • Moist Cake- This moist blueberry cake has a perfect soft texture. It has a wonderful tender crumb.
  • Easy Recipe Layer Cake- Layer cakes can take a lot of work, but this cake recipe breaks it down into easy to follow steps to get you through it! There are no difficult steps involved.
One slice of blueberry cake standing up on a plate.

Ingredient Notes

Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

  • Eggs- Pull the large eggs out 2 hours before baking to get room temperature eggs.
  • Buttermilk- Use full fat or reduced fat buttermilk. Pull this out 2 hours before baking.
  • Sour Cream- Use full-fat sour cream. you can substitute plain yogurt.
  • Unsalted butter- Pull this out 2 hours before using to reach room temperature.
  • Powdered sugar- Make sure to sift the powdered sugar to avoid a gritty frosting.
  • Blueberries- I recommend wild blueberries because they are smaller and distribute throughout the cake better, but regular will work. If using frozen berries for the sauce, thaw them first.
Bite missing from a piece of blueberry cake on a plate.

Step By Step Instructions – Cake layers

Here is how to make and bake these blueberry cake layers. You will need an electric mixer. It requires a stand mixer with paddle attachment.

STEP 1: Prep. Preheat your oven to 350°F. Then, spray three 8-inch round cake pans with baking nonstick spray. Line the bottom of the pans with parchment paper and spray them again.

STEP 2: Dry ingredients. In a medium bowl, sift together the all purpose flour, baking powder, baking soda, and salt.

STEP 3: Coat blueberries. Mix the frozen blueberries and flour in a small bowl.

STEP 4: Wet ingredients. Add the butter and sugar in the bowl of a stand mixer. Beat on high speed for 3 minutes.

Scrape the sides of the bowl and add the vanilla extract, sour cream, and eggs. Mix on medium speed until they are combined.

STEP 5: Combine batter. Add 1/3 of the flour mixture and half of the buttermilk to the wet ingredients and mix in on low speed until combined. Repeat. Then, add the remaining dry ingredients

Remove the batter from the mixer and fold the blueberries in with a rubber spatula.

Wet ingredients in a bowl.
Blueberries on top of batter in a glass bowl.
Cake batter in a glass bowl.

STEP 6: Pour cake batter. Divide batter evenly between the three cake pans.

STEP 7: Bake. Bake the cakes for 22-25 minutes. The baking time is done when a toothpick inserted into the middle of the cake comes out clean.

STEP 8: Cool. Let the cake cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

Cake layers on a wire rack.

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Step By Step Instructions – Blueberry Sauce and Frosting

Here is how to make and bake the blueberry sauce and blueberry frosting. You will need an electric mixer. It requires a stand mixer with paddle attachment.

STEP 1: Simmer sauce. Mix the blueberries, sugar, water, lemon juice, and cornstarch in a medium saucepan. Heat it on medium heat until the juice comes to a simmer.

Fresh blueberries can be added immediately, but frozen will need to be thawed first.

STEP 2: Thicken. Cook the sauce for roughly 5 minutes until it is thickened.

Pour the sauce in a heat safe bowl and let it cool completely in the fridge. You may use a freezer to cool it faster.

STEP 3: Frosting dry ingredients. In a large bowl, sift the powdered sugar.

STEP 4: Beat butter. Beat the butter in a mixer on high speed for 3 minutes.

STEP 5: Mix. Add in half of the powdered sugar and mix on low speed. Once it is combined add the rest of the powdered sugar and mix on low speed.

STEP 6: Combine. Add the vanilla, blueberry sauce, salt, and ground freeze-dried blueberries. Mix on low speed until combined. Switch to high speed and mix until it is creamy.

Note: If you are unable to find freeze-dried blueberries you can skip them, but your frosting will not have as strong of a blueberry color or flavor.

Blueberry sauce in a small bowl.
Blueberry frosting in a glass bowl.

Assembling the Cake Tips

  • Items that will be helpful in cake decoration: turntable, icing offset spatula, straight icing spatula, cake scraper, cake leveler (or a bread knife), and a cake carrier.
  • Use a serrated knife to cut the domes off of your cakes to leave a flat top.
  • Pipe a small amount of frosting on your cake board to keep your first layer in place.
  • Place the first layer and spread 3/4 cup of frosting over it in an even layer.
  • Pipe a border around the edges of the cake, then add 1/2 cup of blueberry sauce in the middle.
  • Place the second cake layer on top and frost with another 3/4 cup of frosting.
  • Pipe a border around the edges of the cake, then add 1/2 cup of blueberry sauce in the middle.
  • Place the last layer on top with the bottom of the cake facing up to give the flattest top.
  • Frost the entire cake, including the sides of the cake, in a light layer of frosting and freeze for 15 minutes. Make sure to fill any cracks. This will set the frosting a provide a crumb coat to give a cleaner finish.
  • Frost the cake the rest of the way!
  • Freeze the cake for 10 minutes.
  • Pour the rest of the blueberry sauce on top of the cake.
Spreading frosting on top of a cake layer.
Blueberry sauce on top of the cake.

FAQ

Can this be made into cupcakes?

Yes it can! Half the recipe to make 12 cupcakes. Bake in a muffin tin for 18-20 minutes. Use the blueberry sauce as a filling.

What other cake pans can I use?

You can also use two 9-inch cake pans, four 6-inch cake pans, or a 9X13-inch cake pan (half the frosting recipe for that one). Half the recipe to make three 6-inch cake pans, 8X8-inch square pan or 9X9-inch square pan.

Can the cake layers be made ahead of time?

Yes they can! Once the cake layers are done cooling, wrap tightly in plastic wrap. Then, freeze up to 30 days. Pull it out 1 hour before decorating.

Close up of the inside of the cake.

Storing and Freezing

Store this blueberry cake in an airtight container like a cake carrier. Store in the fridge up to 5 days.

Freezing

You can freeze the blueberry cake in individual cake slices. Place in an airtight container and freeze up to 30 days.

Top view of a slice of cake.

Other Fruit Cake Recipes To Try

Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Blueberry cake on a platter opened up.
5 from 8 reviews

Blueberry Cake

Stephanie Rutherford
This blueberry cake is a layered vanilla cake filled with wild blueberries. It has blueberry sauce and blueberry frosting! This is the ultimate blueberry cake.
Print Recipe Pin Recipe Leave a Review
Prep Time: 1 hour
Cook Time: 25 minutes
Decorating Time: 1 hour
Total Time: 2 hours 25 minutes
Servings: 16 slices

Ingredients
 
 

Blueberry Cake

  • 3 1/2 cups All-purpose flour
  • 1 TBSP Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Salt
  • 1 cup Unsalted butter, room temperature
  • 1 3/4 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 1/2 cup Sour cream, room temperature or you use plain yogurt
  • 4 Large eggs, room temperature
  • 1 cup Buttermilk, room temperature
  • 1 1/4 cup Frozen wild blueberries
  • 1 TBSP All-purpose flour

Blueberry Sauce

  • 1 lb Blueberries, use fresh or frozen
  • 1/2 cup White granulated sugar
  • 1/3 cup Water
  • 2 TBSP Lemon juice
  • 1 TBSP Cornstarch

Blueberry Frosting

  • 2 cups Unsalted butter, room temperature
  • 2 cups Powdered sugar, sifted
  • 1 tsp Pure vanilla extract
  • 2 TBSP Blueberry sauce
  • 1/2 tsp Salt
  • 1 oz Ground freeze dried blueberries, Optional

Instructions
 

Blueberry Cake

  • Preheat the oven to 350°F. Spray three 8-inch cake pans with baking nonstick spray. Line the bottoms with 8-inch parchment paper circles and spray again.
  • In a medium bowl, sift the flour, baking powder, baking soda, and salt. In a small bowl, mix the frozen blueberries and flour. Set aside.
    3 1/2 cups All-purpose flour, 1 TBSP Baking powder, 1/2 tsp Baking soda, 1 tsp Salt, 1 1/4 cup Frozen wild blueberries, 1 TBSP All-purpose flour
  • Using a mixer, beat the butter and sugar on high speed for 3 minutes. Scrape the bowl and add in the vanilla, sour cream, and eggs. Mix on medium until combined.
    1 cup Unsalted butter, 1 3/4 cup White granulated sugar, 1 tsp Pure vanilla extract, 1/2 cup Sour cream, 4 Large eggs
  • Add 1/3rd of the dry ingredients and half of the buttermilk and mix on low speed. Add another 1/3rd of the dry ingredients and the rest of the buttermilk. Then, finish with the rest of the dry ingredients.
    1 cup Buttermilk
  • Take off the mixer and add in the blueberries. Use a rubber spatula to fold it in.
  • Pour evenly between the three cake pans. Bake for 22-25 minutes until a toothpick inserted comes out clean.
  • Let the cakes sit in the hot pans for 10 minutes. Then, transfer to a cooling rack. Cool completely before decorating.

Blueberry Sauce

  • In a medium saucepan, mix the blueberries, sugar, water, lemon juice, and cornstarch. Heat on medium heat until the juice release and it comes to a simmer.
    1 lb Blueberries, 1/2 cup White granulated sugar, 1/3 cup Water, 2 TBSP Lemon juice, 1 TBSP Cornstarch
  • Let it cook until thickened. This will take about 5 minutes. Pour into a heat safe bowl. Let it cool in the fridge completely. You can place in the freezer for a faster cooling process.

Blueberry Frosting

  • In a large bowl, sift the powdered sugar. Set aside.
    2 cups Powdered sugar
  • Using a mixer, beat the butter on high speed for 3 minutes. It will be light and fluffy. Add in half of the powdered sugar and mix on low speed until combined. Add in the rest of the powdered sugar and mix.
    2 cups Unsalted butter
  • Add in the vanilla, blueberry sauce, salt, and ground freeze dried blueberries. *The freeze dried blueberries are optional if they are hard to find. They help with the flavor and the color if you do have them. Mix on low speed until combined. Then, switch to high speed and mix until creamy.
    1 tsp Pure vanilla extract, 2 TBSP Blueberry sauce, 1/2 tsp Salt, 1 oz Ground freeze dried blueberries

Assembly

  • Use a serrated knife to cut off any uneven domes on the cakes. Pipe a small amount of frosting on the board you are decorating on.
  • Place the 1st layer of cake down on the board. Frost ¾ cups of frosting over the cake. Pipe a border of frosting around the edges of the cake. Add in 1/2 cup of blueberry sauce.
  • Repeat with the second cake layer. Place the last layer of cake with the bottom of the cake facing up.
  • Fill any of the cracks of the cake with frosting (on the sides). Then, frost the cake in a very light layer of frosting. Place in the freezer for 15 minutes. This will lock the crumbs into the cake.
  • Frost the rest of the cake. Freeze for 10 minutes.
  • Pour the rest of the blueberry sauce on top of the cake.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 3 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 559kcal, Carbohydrates: 71g, Protein: 4g, Fat: 37g, Saturated Fat: 23g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 97mg, Sodium: 356mg, Potassium: 94mg, Fiber: 1g, Sugar: 32g, Vitamin A: 1149IU, Vitamin C: 4mg, Calcium: 85mg, Iron: 1mg
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