Ifyou're a blueberry lover like me, you're going to absolutely adore this Blueberry Layer Cake! The combination of soft blueberry cake, tangy blueberry filling, and creamy blueberry buttercream makes every bite burst with fresh fruity flavor. I've made this cake a few times, and it's one of those recipes that feels fancy but is actually super easy to follow.
What I love about this cake is how the blueberries shine through every layer. The cake itself is soft and moist, while the homemade blueberry filling adds a sweet, jammy texture. The blueberry buttercream ties everything together with its light, creamy texture and beautiful purple hue.
Trust me, this cake is perfect for birthdays, afternoon tea, or whenever you're craving something sweet and fruity. Whether you're an experienced baker or just starting out, this recipe is easy to follow and will impress anyone who takes a bite. Let's get baking!
Ingredients
- 108g (2.4 oz) freeze-dried blueberries, processed into powder and sifted
- 226g (1 cup) butter, softened
- 360g (3 cups) powdered sugar
- 1 tsp vanilla extract
- 1 tsp fine sea salt
- 1 tbsp blueberry powder
- Milk, as needed to adjust texture
- 200g (1 heaping cup) fresh blueberries
- 50g (¼ cup) sugar
- Zest of half a lemon
- 1 tsp lemon juice
- 1 ½ cups fresh blueberries
- 300g (2 ½ cups) cake flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 170g (¾ cup) butter, softened
- 300g (1 ½ cups) sugar
- 4 large eggs, at room temperature
- 180g (¾ cup) kefir or buttermilk
- 3 tbsp blueberry powder
- 2 tsp lemon juice
Ingredients
- Blueberry Buttercream (Make the Night Before)
In a large bowl, beat together butter, vanilla, salt, and blueberry powder until light and fluffy. Slowly add powdered sugar and mix for about 3 minutes. Add milk little by little until the buttercream is smooth and spreadable. Store in an airtight container at room temperature. The color will darken as the blueberry powder dissolves — just give it a stir before using. - Blueberry Filling
In a small saucepan, cook blueberries, sugar, lemon zest, and lemon juice over medium heat for about 15 minutes until the blueberries burst and the mixture thickens. Let it cool completely before using. - Blueberry Cake
1. Preheat the oven to 325°F (160°C). Grease and flour two 8-inch round cake pans.
2. Puree fresh blueberries using a blender or food processor, then strain to remove seeds. Cook the puree in a pan over medium heat until thick and reduced to ½ cup. Let cool completely.
3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
4. In a stand mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well between each addition.
5. Pour in the blueberry puree, blueberry powder, lemon juice, and kefir. Mix until combined.
6. Divide the batter evenly between the cake pans and bake for 40 minutes or until a toothpick comes out clean. - Assemble the Cake
1. Once the cakes have cooled, trim off any domed tops with a knife.
2. Pipe a buttercream border around the edge of one cake layer. Fill the center with blueberry filling.
3. Place the second cake layer on top, face down, and spread a thin layer of buttercream over the entire cake (crumb coat). Chill for 15-20 minutes.
4. Frost the entire cake with the remaining buttercream, smoothing the sides with an offset spatula.
- Use fresh blueberries for the best flavor.
- Chill the cake between layers to prevent the filling from leaking.
- For extra blueberry flavor, sprinkle blueberry powder on top before serving.
This Blueberry Layer Cake is truly a showstopper! The soft cake layers, sweet blueberry filling, and creamy blueberry buttercream make the perfect combination. Whether you're making it for a special occasion or just because you love blueberries, this cake will definitely impress your friends and family. Give this recipe a try and let me know how it turns out — I'm sure you're going to love it as much as I do! 💜🍰
