This Blueberry Cream Cake recipe offers a delightful balance of sweet blueberries and a luscious, creamy frosting, making it the perfect dessert for any occasion. Discover how to create this crowd-pleasing treat effortlessly in your own kitchen.
Key Ingredients for Blueberry Cream Cake
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs, at room temperature
- 1 ½ teaspoons pure vanilla extract
- 1 cup buttermilk, at room temperature
- 1 ½ cups fresh blueberries, gently rinsed and patted dry
For the Blueberry Cream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- ⅓ cup fresh blueberry puree (from about ½ cup blueberries, blended and strained)
- 2–3 tablespoons heavy cream or milk
- ½ teaspoon pure vanilla extract
- Pinch of salt
How to Make Blueberry Cream Cake
Whip up a showstopping Blueberry Cream Cake that’s surprisingly simple and incredibly satisfying. Get ready for a moist, tender cake bursting with fresh blueberries, crowned with an unbelievably smooth and flavorful blueberry cream frosting. This delightful creation takes about 30 minutes of prep time and 40-50 minutes of baking.
Step-by-Step Instructions
Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Alternatively, line the bottoms with parchment paper. This step ensures your cake layers won’t stick, making for easy removal.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside. This ensures even distribution of the leavening agents and salt for a consistent cake texture.
Cream Butter and Sugar: In a large bowl, using an electric mixer (stand mixer or hand mixer), beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3–5 minutes. This incorporates air, which contributes to a lighter cake.
Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Don’t rush this step; ensuring each egg is fully incorporated before adding the next is key to a stable cake structure.
Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix on low speed just until combined. Be careful not to overmix the batter after adding the flour, as this can result in a tough cake. The batter will be thick.
Fold in Blueberries: Gently fold the fresh blueberries into the cake batter using a spatula. Ensure the blueberries are evenly distributed throughout the batter. For best results, toss the blueberries with a tablespoon of the dry flour mixture before folding them in; this helps prevent them from sinking to the bottom of the cake during baking.
Divide and Bake: Divide the batter evenly between the two prepared cake pans. Spread the batter to create an even layer in each pan. Bake for 30–35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The exact baking time may vary depending on your oven.
Cool the Cakes: Let the cakes cool in the pans for 10–15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are entirely cool before frosting, otherwise, the frosting will melt.
Prepare the Blueberry Puree: While the cakes are cooling, wash and pat dry about 1/2 cup of fresh blueberries. Place them in a small blender or food processor and blend until smooth. Strain the puree through a fine-mesh sieve to remove any skins or seeds, pressing with a spoon to extract all the liquid. You should have about 1/3 cup of thick blueberry puree.
Make the Blueberry Cream Frosting: In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add the sifted powdered sugar, alternating with the heavy cream or milk, until smooth and spreadable. Beat in the blueberry puree and vanilla extract until well combined and the frosting is a lovely light purple hue. Add a pinch of salt to balance the sweetness. If the frosting is too thick, add a little more cream; if it’s too thin, add a bit more powdered sugar.
Assemble and Frost the Cake: Once the cake layers are completely cool, place one layer on a cake stand or serving plate. Spread a generous amount of the blueberry cream frosting over the top. Carefully place the second cake layer on top. Frost the top and sides of the entire cake with the remaining frosting. You can create swirls or smooth the frosting as desired.
Garnish (Optional): For an extra touch, you can garnish the cake with a few fresh blueberries, a dusting of powdered sugar, or a drizzle of melted white chocolate.
Why You’ll Love This Blueberry Cream Cake
This Blueberry Cream Cake is an absolute dream, boasting an irresistibly moist and tender crumb that’s studded with bursts of sweet, juicy blueberries. The real star, however, is the ethereal blueberry cream frosting – it’s decadently smooth, perfectly sweet, and infused with the bright, fresh flavor of blueberries, creating a harmonious symphony of taste and texture. Making this gorgeous cake at home is not only incredibly rewarding but also significantly more budget-friendly than purchasing a similar artisanal cake, allowing you to enjoy gourmet flavors without the premium price tag.
Beyond its cost-saving charm, this recipe elevates homemade baking with its thoughtful blend of ingredients. The vibrant blueberry puree in the frosting provides a beautiful color and intense berry flavor, making it a delightful alternative to a classic vanilla or cream cheese frosting. It’s a testament to how simple, fresh ingredients can transform a dessert into something truly special and memorable. So, why wait for a special occasion? Treat yourself and your loved ones to this amazing Blueberry Cream Cake today – your taste buds will thank you!
Storing and Reheating Tips
Properly storing your Blueberry Cream Cake ensures it remains delicious for several days.
Refrigeration: Cover the cake loosely with plastic wrap or place it in an airtight cake container. It will stay fresh in the refrigerator for up to 3–4 days. The cold will firm up the frosting, so you might want to let it sit at room temperature for 15–20 minutes before serving for the best texture.
Freezing: If you wish to freeze slices or the whole cake for longer storage, ensure it is completely cooled. Wrap individual slices tightly in plastic wrap, then in aluminum foil, or place the entire cake in a freezer-safe container. It can be frozen for up to 2 months.
Reheating (for best texture): Blueberry Cream Cake is best enjoyed at room temperature. If it has been refrigerated, take it out about half an hour to an hour before serving to allow the cake and frosting to soften. Freezing is ideal for long-term preservation, and thawing in the refrigerator overnight, then bringing to room temperature, is the recommended method.
Final Thoughts
This Blueberry Cream Cake is a truly delightful homemade dessert that’s both beautiful and incredibly delicious. We truly encourage you to give this recipe a try; it’s sure to become a family favorite. Enjoy the sweet taste of accomplishment and the joy of sharing a homemade treat!
Read more also:
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- Best German Chocolate Cake
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- Our Pinterest
Blueberry Cream Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Alternatively, line the bottoms with parchment paper. This step ensures your cake layers won’t stick, making for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside. This ensures even distribution of the leavening agents and salt for a consistent cake texture.2.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoons baking soda, 0.25 teaspoon salt
- In a large bowl, using an electric mixer (stand mixer or hand mixer), beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3–5 minutes. This incorporates air, which contributes to a lighter cake.1 cup unsalted butter, softened, 1.75 cups granulated sugar
- Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Don’t rush this step; ensuring each egg is fully incorporated before adding the next is key to a stable cake structure.3 large eggs, at room temperature, 1.5 teaspoons pure vanilla extract
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix on low speed just until combined. Be careful not to overmix the batter after adding the flour, as this can result in a tough cake. The batter will be thick.2.5 cups all-purpose flour, 1 cup buttermilk, at room temperature
- Gently fold the fresh blueberries into the cake batter using a spatula. Ensure the blueberries are evenly distributed throughout the batter. For best results, toss the blueberries with a tablespoon of the dry flour mixture before folding them in; this helps prevent them from sinking to the bottom of the cake during baking.1.5 cups fresh blueberries, gently rinsed and patted dry, 2.5 cups all-purpose flour
- Divide the batter evenly between the two prepared cake pans. Spread the batter to create an even layer in each pan. Bake for 30–35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The exact baking time may vary depending on your oven.
- Let the cakes cool in the pans for 10–15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are entirely cool before frosting, otherwise, the frosting will melt.
- While the cakes are cooling, wash and pat dry about 1/2 cup of fresh blueberries. Place them in a small blender or food processor and blend until smooth. Strain the puree through a fine-mesh sieve to remove any skins or seeds, pressing with a spoon to extract all the liquid. You should have about 1/3 cup of thick blueberry puree.1.5 cups fresh blueberries, gently rinsed and patted dry
- In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add the sifted powdered sugar, alternating with the heavy cream or milk, until smooth and spreadable. Beat in the blueberry puree and vanilla extract until well combined and the frosting is a lovely light purple hue. Add a pinch of salt to balance the sweetness. If the frosting is too thick, add a little more cream; if it’s too thin, add a bit more powdered sugar.1 cup unsalted butter, softened, 4 cups powdered sugar, sifted, 2-3 tablespoons heavy cream or milk, 0.33 cup fresh blueberry puree (from about 0.5 cup blueberries, blended and strained), 0.5 teaspoon pure vanilla extract, 1 pinch salt
- Once the cake layers are completely cool, place one layer on a cake stand or serving plate. Spread a generous amount of the blueberry cream frosting over the top. Carefully place the second cake layer on top. Frost the top and sides of the entire cake with the remaining frosting. You can create swirls or smooth the frosting as desired.
- For an extra touch, you can garnish the cake with a few fresh blueberries, a dusting of powdered sugar, or a drizzle of melted white chocolate.