Blueberry Cake
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.
Servings: 16 slices
Calories: 559kcal
Ingredients
Blueberry Cake
- 3 ½ cups All-purpose flour
- 1 tablespoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter room temperature
- 1 ¾ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- ½ cup Sour cream room temperature or you use plain yogurt
- 4 Large eggs room temperature
- 1 cup Buttermilk room temperature
- 1 ¼ cup Frozen wild blueberries
- 1 tablespoon All-purpose flour
Blueberry Sauce
- 1 lb Blueberries use fresh or frozen
- ½ cup White granulated sugar
- ⅓ cup Water
- 2 tablespoon Lemon juice
- 1 tablespoon Cornstarch
Blueberry Frosting
- 2 cups Unsalted butter room temperature
- 2 cups Powdered sugar sifted
- 1 teaspoon Pure vanilla extract
- 2 tablespoon Blueberry sauce
- ½ teaspoon 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 ½ cups All-purpose flour, 1 tablespoon Baking powder, ½ teaspoon Baking soda, 1 teaspoon Salt, 1 ¼ cup Frozen wild blueberries, 1 tablespoon 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 ¾ cup White granulated sugar, 1 teaspoon Pure vanilla extract, ½ cup Sour cream, 4 Large eggs
- Add ⅓rd of the dry ingredients and half of the buttermilk and mix on low speed. Add another ⅓rd 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, ½ cup White granulated sugar, ⅓ cup Water, 2 tablespoon Lemon juice, 1 tablespoon 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 teaspoon Pure vanilla extract, 2 tablespoon Blueberry sauce, ½ teaspoon 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 ½ 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 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
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