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–+ servings
Blueberry Cake

Luscious Blueberry Cake with Creamy Frosting Bliss

This Blueberry Cake is a delightful summer dessert featuring moist layers of cake and creamy blueberry frosting.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Feel free to substitute with gluten-free flour.
  • 1 tablespoon Baking Powder Check for freshness.
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • ½ cup Unsalted Butter Must be at room temperature.
  • ½ cup Vegetable Oil Can be swapped for melted coconut oil.
  • 1 cup Granulated Sugar Brown sugar can deepen flavor.
  • 3 large Eggs Room temperature for better incorporation.
  • 1 teaspoon Vanilla Extract Use pure vanilla for best quality.
  • 1 cup Buttermilk Can substitute with milk and vinegar.
  • 1 cup Blueberries Fresh is best for topping.
For the Blueberry Jam
  • 2 cups Blueberry Jam Store-bought can save time.
  • 1 tablespoon Cornstarch Mix with water before adding.
  • 1 tablespoon Lemon Juice
For the Frosting
  • 8 ounces Cream Cheese Let it soften before mixing.
  • ½ cup Butter At room temperature.
  • 3-4 cups Powdered Sugar Adjust based on sweetness preference.
  • 1 cup Blueberry Puree Can replace with more blueberry jam.
For Decoration
  • 1 cup Fresh Blueberries Choose plump, ripe ones.
  • a few Mint Leaves For decoration.

Equipment

  • Oven
  • Mixing bowls
  • Hand Mixer
  • Saucepan
  • Cake Pans

Method
 

Preparation
  1. Preheat your oven to 350ºF (175ºC) and prepare three 8-inch round cake pans by greasing and lining them with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, beat together the butter and vegetable oil until light and fluffy. Gradually add in sugar, then mix in eggs one at a time, followed by vanilla extract.
  4. Alternate adding the dry mixture and buttermilk to the creamed mixture until just combined.
  5. Spread a thin layer of batter in each prepared cake pan and fold in blueberries into the remaining batter. Pour the blueberry-infused batter evenly into each pan.
  6. Bake for 30 minutes. Check for doneness with a toothpick and allow the cakes to cool.
  7. Prepare the blueberry jam by cooking blueberries with sugar and lemon juice until thickened, then mix in a cornstarch solution.
  8. Blend another cup of blueberries for blueberry puree and cook for 10 minutes.
  9. Beat together cream cheese and softened butter, add powdered sugar, and mix in blueberry puree.
  10. Assemble the cake by layering with blueberry jam and frosting in between layers.
  11. Frost the cake with cream cheese frosting and decorate with blueberries and mint leaves.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 220mgPotassium: 130mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Allow cakes to cool completely before frosting to avoid melting.

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