Introduction

This blueberry cake is bursting with fresh flavor, combining juicy blueberries and a luscious buttercream for a moist, tender treat. Perfect for any occasion, it balances sweetness with a hint of tang from the blueberries. Let’s dive into crafting this delightful dessert!

A tall, layered cake with four thick layers of dark purple sponge, each separated by a thin layer of light pink frosting. The outside is coated in the same light pink frosting, smooth and even. On the top edge, there are swirls of pink frosting piped in a decorative pattern, each topped with a shiny cluster of blueberries. White drip icing runs unevenly down the sides of the cake, creating vertical lines from top to bottom. The cake is placed on a white plate with a gold rim, set on a stand with a soft brown base, all against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 grams (1 1/2 cups) All-Purpose Flour (Gold Medal recommended)
200 grams (1 cup) Sugar
43 grams (1/4 cup) Vanilla Instant Pudding Mix
1 1/2 teaspoon Baking Powder
1 teaspoon Baking Soda
3/4 teaspoon Salt
2 large Eggs
3/4 cup Buttermilk
1 1/2 teaspoon Vanilla Extract
1/4 cup + 2 Tablespoons Vegetable Oil
1 teaspoon Natural Blueberry Emulsion (Olive Nation Blueberry Emulsion recommended)
1/8 teaspoon Liquid Red Food Coloring
170 grams (around 3/4 cup) Frozen Blueberries
3/4 stick (3 ounces) Salted Butter, melted
1 batch prepared Easy Blueberry Filling
715 grams (5 1/2 cups) Powdered Sugar (additional as needed)
2 Tablespoons Instant Clearjel (optional)
4 ounces Cream Cheese
2 1/2 sticks (10 ounces) Salted Butter, softened
1 1/2 teaspoons Pure Vanilla Extract
1/2 teaspoon Natural Blueberry Emulsion
Reserved Blueberry Puree
Prepared White Chocolate Ganache Drip
Fresh Blueberries for garnish

Instructions

Step 1: Prepare the blueberry compote filling and blueberry puree. Make 1 batch of the blueberry filling and allow it to cool; refrigerate if making ahead. Reserve 70 grams (1/4 cup) for the cake batter, and the rest for filling. Thaw 170 grams frozen blueberries, puree half (78 grams) for the buttercream and the other half for the batter.
Step 2: Preheat your oven to 325°F (163°C). Line a 1/4 sheet pan with parchment and lightly spray the sides and bottom. Sift dry ingredients (flour, sugar, pudding mix, baking powder, baking soda, salt) and whisk to combine. In another bowl, whisk wet ingredients (eggs, buttermilk, vanilla extract, vegetable oil, blueberry emulsion, food coloring) with the reserved blueberry puree (78 grams).
Step 3: Pour the wet ingredients into the dry ingredients and whisk until smooth. Stir in the reserved blueberry compote (70 grams). Add the melted butter and whisk until batter is smooth and shiny.
Step 4: Pour batter into the prepared pan, spreading evenly to the edges using an offset spatula. Bake on the middle or top rack for 18 minutes, then reduce oven temperature to 300°F (149°C). Bake for an additional 3-6 minutes until a toothpick comes out mostly clean with a few moist crumbs.
Step 5: Let the cake cool completely. Wrap it tightly in plastic wrap and freeze for at least 2 hours or up to 2 weeks. Brush with simple syrup if freezing for more than a couple of days to retain moisture.
Step 6: To make the buttercream, whisk instant clearjel with powdered sugar if using. Beat cream cheese until softened, then add softened butter and beat until smooth. Slowly add powdered sugar mixture on low speed until combined.
Step 7: Mix in vanilla extract, blueberry emulsion, and reserved blueberry puree. Beat on high speed for 2-3 minutes until light and fluffy. Refrigerate for up to 2 days; bring to room temperature 1-2 hours before frosting.
Step 8: When ready to assemble, cut frozen or chilled cake into layers. Spread a 1/4 inch layer of buttercream on the bottom layer. Pipe a 1/2 inch ring of buttercream around the edge, then fill with half the blueberry filling inside the ring.
Step 9: Repeat layering with remaining cake and filling. Apply a thin crumb coat of buttercream over the outside of the cake, chill for 10 minutes to set, then finish with a final coat of buttercream.
Step 10: Drizzle with white chocolate ganache and decorate with fresh blueberries. Chill until ready to serve, removing from fridge 2-3 hours before serving for best texture.

Tips & Variations

Use frozen blueberries thawed gently for the freshest flavor without crushing the berries before pureeing.
If you don’t have blueberry emulsion, a small amount of vanilla extract can be substituted but will alter the blueberry intensity.
Adding instant clearjel to the buttercream helps stabilize and thicken it, making it ideal for piping and hot climates.
For a twist, swap the white chocolate ganache drip for dark chocolate for a richer contrast.

Storage

Store the cake covered in the refrigerator for up to 4 days. For longer storage, keep wrapped tightly in the freezer for up to 2 weeks. Thaw frozen cake layers in the fridge overnight before assembling. After frosting, let the cake come to room temperature 2-3 hours before serving to enjoy the best texture and flavor.

How to Serve

The cake has four visible layers of dark purple sponge, each separated by a thin layer of light pink cream, creating a clear contrast. The outside is covered in a smooth light purple frosting with white drip icing running down the sides in uneven lines. On top, there are rosettes of the same light purple frosting arranged in a ring, with shiny dark blueberries placed on top of each rosette. The cake sits on a white cake stand with a golden base against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries can be used. Puree and measure as instructed, but keep in mind fresh berries may release more juice, slightly altering batter consistency.

What is the purpose of the blueberry emulsion?

Blueberry emulsion enhances the blueberry flavor beyond what fresh or frozen berries provide. It’s a concentrated flavoring that gives the cake and frosting a more vibrant and authentic blueberry taste.