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The Best Blueberry Cake Recipe

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★★★★★

4.4 from 90 reviews

This moist and flavorful blueberry cake combines a tender crumb with vibrant blueberry notes throughout the batter, filling, and frosting. Enhanced with a luscious blueberry buttercream and a simple white chocolate ganache drip, this cake is perfect for special occasions or any time you crave a delicious berry dessert.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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

Filling and Frosting

  • 1 x batch prepared Easy Blueberry Filling (see recipe notes for batch size)
  • 715 grams (5 1/2 cups) Powdered Sugar (additional for adjusting consistency)
  • 2 Tablespoons Instant Clearjel (optional)
  • 4 ounces Cream Cheese
  • 2 1/2 sticks (10 ounces) Salted Butter, soft to the touch
  • 1 1/2 teaspoons Pure Vanilla Extract
  • 1/2 teaspoon Natural Blueberry Emulsion
  • Reserved Blueberry Puree (about 78 grams or 1/3 cup from thawed frozen blueberries)

Decoration

  • Prepared White Chocolate Ganache Drip
  • Fresh Blueberries

Instructions

  1. Prepare the Blueberry Compote Filling and Puree: Prepare a 1x batch of the blueberry filling according to the Easy Blueberry Filling recipe. Cool and refrigerate it if prepping ahead. Reserve 70 grams (1/4 cup) for the cake batter and keep the rest for layering the cake. Thaw 170 grams of frozen blueberries fully in the microwave, then puree with all juices in a food processor until smooth. Reserve 78 grams (1/3 cup) of this puree for the frosting and 78 grams (1/3 cup) for the batter.
  2. Bake the Blueberry Cake: Preheat oven to 325°F (163°C). Line a 1/4 sheet pan with parchment paper and spray lightly with nonstick spray focusing on sides. Sift and whisk together all dry ingredients in one bowl. In another bowl, whisk together eggs, buttermilk, vanilla extract, vegetable oil, blueberry emulsion, liquid red food coloring, and the reserved 78 grams blueberry puree. Pour wet into dry and whisk to combine thoroughly.
  3. Mix Batter with Blueberry Filling and Butter: Fold in reserved 70 grams blueberry compote filling. Pour melted salted butter over the batter and whisk until smooth and shiny. Spread batter evenly into the prepared pan using an offset spatula.
  4. Bake the Cake Layers: Place pan on middle or top oven rack (avoid bottom rack). Bake for 18 minutes at 325°F, then reduce heat to 300°F and bake for another 3-6 minutes or until a toothpick inserted comes out with just a few moist crumbs. Cooling is essential; once cool, wrap and freeze layers at least 2 hours or up to 2 weeks, brushing with simple syrup if freezing longer.
  5. Make Blueberry Buttercream Frosting: If using instant clearjel, whisk it with powdered sugar and set aside. Beat cream cheese until soft in a stand mixer. Add softened salted butter and beat until smooth. Gradually add powdered sugar mixture on low speed until fully incorporated. Add vanilla, blueberry emulsion, and reserved blueberry puree, scraping bowl sides. Beat on high for 2-3 minutes to aerate the frosting. It will thicken over about 10 minutes. Adjust thickness by adding more powdered sugar if needed. Refrigerate if preparing in advance; bring to room temperature before frosting.
  6. Layer and Decorate the Cake: Use frozen or chilled cake layers. Cut layers with cake rings. Apply a 1/4 inch layer of blueberry buttercream on the bottom layer, then pipe a 1/2 inch ring around the edge with buttercream. Spread half the blueberry filling inside the ring without exceeding its height. Repeat layering with the second cake layer and filling. Apply a thin crumb coat to the exterior and chill about 10 minutes. Finish with a final coat of blueberry buttercream. Drizzle with white chocolate ganache and decorate with fresh blueberries. Use leftover frosting for piping rosettes if desired.
  7. Final Steps and Serving: Chill the decorated cake in the refrigerator. Remove from the fridge 2-3 hours before serving to reach room temperature, enhancing texture and flavor. Enjoy your luscious blueberry cake!

Notes

  • Note #1: Vanilla Instant Pudding Mix adds moisture and enhances flavor with no baking required.
  • Note #2: Natural blueberry emulsion intensifies blueberry aroma; Olive Nation brand recommended.
  • Note #3: Liquid red food coloring is optional but adds a subtle berry color to the batter.
  • Note #4: When freezing cake layers for longer than a couple of days, brush the cake with simple syrup to maintain moisture.
  • Easy Blueberry Filling batch size should be enough to reserve 70 grams for batter and sufficient filling for layering; plan accordingly.

Keywords: blueberry cake, blueberry buttercream, blueberry filling, layered cake, berry cake, dessert, homemade cake

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