Go Back
Print

Blueberry Cake

Course Dessert
Prep Time 2 hours
Cook Time 40 minutes
Cooling/Chilling Time 1 hour
Servings 12

Ingredients

For the Blueberry Cake:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup unsalted butter at room temperature
  • 1/4 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 4 large eggs at room temperature
  • 1 tbsp pure vanilla extract
  • 1 1/4 cups buttermilk
  • 1 cup blueberries

For the Blueberry Jam:

  • 3 cups blueberries fresh or frozen
  • 1/2 cup granulated sugar
  • 1 tbsp lemon juice
  • 2 tsp cornstarch
  • 2 tbsp water

For the Blueberry Puree:

  • 1 cup blueberries
  • For the Blueberry Cream Cheese Frosting:
  • 1 cup unsalted butter 2 sticks
  • 1/2 cup cream cheese 4 oz
  • 5 cups powdered sugar
  • 1/4 cup blueberry puree

To Decorate:

  • Fresh blueberries
  • Mint leaves

Instructions

Making the Blueberry Cake:

  • Preheat Oven: Set to 350°F. Grease and line three 8-inch cake pans with parchment paper.
  • Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
  • Cream Butter and Sugar: In a large bowl or mixer, beat butter, oil, and sugar for 2 minutes until fluffy.
  • Add Eggs: Mix in eggs one at a time, beating well after each. Scrape the bowl as needed.
  • Add Vanilla: Mix in vanilla extract.
  • Combine Buttermilk and Dry Ingredients: Alternately add buttermilk and flour mixture to the batter in thirds, mixing on low. Start and end with flour. Avoid over-mixing.
  • Layering: Spread about 1/2 to 1 cup of batter in each pan to cover the bottom, forming a 3/4-inch thick layer without blueberries.
  • Add Blueberries: Fold blueberries into the remaining batter, then divide it among the pans.
  • Bake: Bake for about 30 minutes, or until a toothpick comes out clean.
  • Cool: Let the cakes cool in pans for 10 minutes, then transfer to a cooling rack.

Making the Blueberry Jam:

  • Cook Blueberries: In a medium saucepan, cook blueberries, sugar, and lemon juice over medium heat for about 10 minutes.
  • Thicken Jam: Mix cornstarch with water, then stir into the blueberry mixture. Cook for 2 minutes until thick.
  • Cool Jam: Pour into a bowl, cover, and cool in the fridge.

Making the Blueberry Puree:

  • Blend Blueberries: Blend 1 cup of blueberries into a puree.
  • Reduce Puree: Cook puree in a saucepan over medium heat until reduced to 1/4 cup. Cool completely.
  • Making the Blueberry Cream Cheese Frosting:
  • Beat Butter and Cream Cheese: Beat butter and cream cheese for 30 seconds on medium speed.
  • Add Powdered Sugar: Gradually add half the powdered sugar, then beat on medium.
  • Add Blueberry Puree: Mix in blueberry puree.
  • Finish Frosting: Add remaining powdered sugar and beat for 1 minute. Adjust consistency if needed.

Assembling the Cake:

  • Start Layering: Place one cake layer on a plate. Spread a thin layer of frosting on top.
  • Pipe Frosting: Pipe a ring of frosting around the edge.
  • Add Jam: Fill the ring with blueberry jam.
  • Repeat: Place another cake layer on top and repeat the frosting and jam steps.
  • Top Layer: Add the final cake layer. Spread a thin layer of frosting on the top and sides for a crumb coat. Chill for 20-30 minutes.
  • Final Frosting: Apply the remaining frosting smoothly on top and sides.
  • Decorate: Garnish with fresh blueberries and mint leaves.

Notes

Storage Tips

  • Refrigerate: Store leftover cake slices in an airtight container in the fridge.
  • Freeze: Wrap in plastic and store in an airtight container. Remove fresh blueberries before freezing.

Notes:

  • Using Store-Bought Jam: Store-bought jam works fine if you prefer not to make your own.
  • Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature.
  • DIY Buttermilk: Add 1 tsp vinegar to regular milk if you don’t have buttermilk.
  • Blueberries: Both fresh and frozen blueberries work, except for decoration where fresh is best.