Best Blueberry Cake

 

These two delectable cake recipes, suitable for any occasion, showcase the vibrant blueberries. We can help you plan a sophisticated layered dessert for a celebration or satisfy your craving for a soft, buttery slice for brunch.

 

These treats are bursting with flavor, ranging from the classic blueberry cake's melt-in-your-mouth simplicity to the stunning blueberry layer cake with rich buttercream.

Melt in Your Mouth Blueberry Cake

A delicious, soft blueberry cake. This cake is perfect for bringing to a picnic.

 

Preparation time: 25 minutes

Cook time: 50 minutes

Total time: 1 hour and 15 minutes

Servings: 12

Yield: 1 (8-inch square cake)

Ingredients

• Half a cup of butter
• ¼ teaspoon salt and ¾ cup white sugar, divided
• One teaspoon of vanilla extract
• Two yolks from an egg
• One and a half cups all-purpose flour
• One teaspoon of baking powder
• One-third cup of milk
• One and a half cups fresh blueberries
• One tablespoon of all-purpose flour
• Two egg whites
• One tablespoon of white sugar

 

Directions to Make This Blueberry Cake

• After gathering all the ingredients, preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Grease an 8-inch pan and dust it with flour.
• In a large bowl, use an electric mixer to beat butter and 1/2 cup sugar until soft and fluffy, then add salt and vanilla. Beat the egg yolks until they become creamy.
• In a bowl, combine 1½ cups flour and baking powder; add to the creamed mixture alternately with milk.
• In a small bowl, combine 1 tablespoon flour and blueberries. Gently fold into the batter after adding.
• In a different bowl, beat the egg whites until soft peaks form. One tablespoon at a time, add the remaining 1/4 cup of sugar and beat until stiff peaks form. Mix the cake batter with the egg whites.
• Fill the prepared pan with batter. Over the top, sprinkle the remaining 1 tablespoon of sugar.
• A toothpick inserted in the center should come out clean after about 50 minutes of baking in a preheated oven.

• Serve and savor!

 

Nutrition

Calories	206
Fat	9 g
Carbs	29 g
Protein	3 g

 

Blueberry Layer Cake

For birthdays and other special occasions, this bakery recipe for fresh blueberry layer cake is ideal. With lovely layers of homemade blueberry compote and blueberry buttercream, the cake is naturally moist and bursting with blueberry flavor.

 

Prep time: 30 minutes

 

Cook time: 22 minutes

 

Servings: 8 servings

 

Calories: 864 KCAL

Ingredients

Dry ingredients:

• Two hundred grams (1½ cups) All-Purpose Flour
• One cup, or 200 grams of sugar
• 1 and 1/2 teaspoon of baking powder
• One tsp baking soda
• 3/4 teaspoon of salt
• 43 grams (¼ cup) Vanilla Instant Pudding Mix

 

Wet ingredients:

• Two large eggs
• 3/4 cup of buttermilk
• 1 and 1/2 teaspoon of vanilla extract

• Two tablespoons of vegetable oil plus ¼ cup
• One teaspoon of blueberry emulsion made naturally
• ⅛ teaspoon of red food coloring in liquid form
• 170 grams of frozen blueberries, or about ¾ cup

 

Additional cake ingredients:

• Three ounces of melted salted butter on a ¾ stick 
• One batch of prepared Easy Blueberry Filling

 

Blueberry Buttercream ingredients:

• 5 ½ cups (715 grams) powdered Sugar
• Two tablespoons (optional) of instant clearjel
• Four ounces of cream cheese
• 2 1/2 sticks (10 ounces) salted butter
• One and  half teaspoons of pure vanilla extract
• Half teaspoon of natural blueberry emulsion
• Reserved blueberry puree

Instructions to Make Blueberry Layer Cake

Get the blueberry puree and compote filling ready:

• The blueberry compote filling will be used as a cake filling as well as in the cake batter. Make a single batch of the blueberry cake filling and let it cool down. It can be prepared the day before and stored in the refrigerator. About 70 grams (¼ cup) should be set aside for the cake batter, and the rest for the cake filling.
• The blueberries puree will be used in the frosting and cake batter. Use the microwave to fully thaw the 170 grams of frozen blueberries. In a food processor, puree the blueberries with all of the juice until the mixture is the consistency of a fine puree. For the buttercream, set aside 78 grams (⅓ cup) of the blueberry puree; store it in the refrigerator until needed. The cake batter will be made with the remaining 78 grams, or ⅓ cup.

 

Bake the blueberry cake:

• Set the oven temperature to 325 degrees. Line a ¼ sheet pan with parchment paper, then lightly spray nonstick cooking spray on the sides and bottom of the pan (only lightly spray on the top of the parchment paper; concentrate on the sides of the pan).
• In a bowl, sift the dry ingredients and whisk to combine. Whisk together the Wet Ingredients and the 78 grams (⅓ cup) of blueberry puree that were set aside in a different bowl. After adding the wet ingredients to the dry ingredients, whisk to combine them thoroughly.
• When the 70 grams (¼ cup) of blueberry compote is ready, add it. After adding the melted salted butter to the batter, whisk it in until it is completely combined and the mixture is glossy and smooth.
•  Fill the ¼ sheet pan with the blueberry cake batter. You can use an offset icing spatula to spread the batter evenly across the pan, all the way to the edges.
• Preheat the oven to 325 degrees. Bake for 18 minutes on the middle or top rack (do not use the bottom rack). Reduce the temperature to 300 degrees. Watch carefully near the end of baking. Set the timer for another 3–6 minutes, or until a toothpick or paring knife comes out mostly clean. It's okay to have a few wet crumbs on your knife, but they shouldn't appear damp. Two batches may require a few extra minutes in the oven, and some ovens may require a longer baking time.
• The delicate cake will be easiest to layer cold or frozen; let it cool completely before completely wrapping it in plastic wrap in the pan. The cake should be frozen in the pan for at least two hours or up to two weeks in advance. If the cake will be frozen for more than a few days, brush it with simple syrup.

 

Prepare the blueberry buttercream frosting:

• Set aside the instant clearjel after whisking it well with the powdered sugar.
• Beat the cream cheese in a large bowl with a handheld mixer or stand mixer (preferred) until it is soft and broken up.

• Add the salted butter from the room temperature and beat until lump-free, scraping down the sides of the bowl as necessary.
• With the mixer on low, gradually add the powdered sugar mixture until the cream cheese/butter mixture is very smooth and creamy without lumps. Even though the mixture will be thick, keep blending it slowly on low until it is completely combined.
• Pour in the reserved blueberry puree, blueberry emulsion, and pure vanilla. Scrape the bowl's sides clean. Next, beat the buttercream for two to three minutes on high. This crucial step will give the buttercream air, which will make it fluffy and light. Over the next ten minutes, the buttercream will thicken due to the instant clearjel. To achieve a thicker frosting, you might want to add up to an extra cup of powdered sugar if you didn't use instant clearjel. To ensure it spreads easily, take the frosting out of the refrigerator one to two hours before decorating your cake, even if you made it a day or two ahead of time.

 

Layer, Decorate and Serve:

• The simplest method for layering blueberry cake is to use frozen cake the day before serving. Use refrigerated cake layers rather than frozen ones if you plan to serve the cake the same day you layer it. Use cake rings to cut the cake layers.
• Cover the bottom layer of the cake with a ¼ inch layer of blueberry buttercream, and then pipe a ½" tall ring of buttercream around the cake's edge. This is made easier with an offset icing spatula. Evenly distribute half of the blueberry filling over the buttercream inside the ring, being careful that it does not rise higher than the buttercream ring. Continue with the second layer of cake. If desired, the leftover cake scraps can be turned into cake truffles.
• Let the finished cake set in the refrigerator, but take it out two to three hours before serving to allow it to reheat to room temperature. The texture of this blueberry cake is best enjoyed at room temperature. Have fun!