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Blueberry Cake with Cream Cheese Frosting and Blueberry Sauce Recipe

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4.3 from 14 reviews

This luscious Blueberry Cake combines tender layers of buttery cake studded with fresh blueberries, complemented by a homemade blueberry sauce and a rich, creamy blueberry cream cheese frosting. Perfect for spring and summer celebrations, this cake features a moist crumb and vibrant blueberry flavor throughout, finished with elegant decorations of fresh blueberries and mint leaves.

Ingredients

Cake Batter

  • 2 1/2 cups all-purpose flour (324 grams)
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup unsalted butter, room temperature (169 grams)
  • 1/4 cup vegetable oil (60 ml)
  • 1 1/2 cup granulated sugar (300 grams)
  • 4 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 1 1/4 cup buttermilk (300 ml)
  • 1 cup blueberries (200 grams)

Blueberry Sauce

  • 3 cups blueberries (fresh or frozen) (600 grams)
  • 1/2 cup granulated sugar
  • 1 tbsp lemon juice
  • 2 tsp cornstarch
  • 2 tbsp water

Blueberry Puree

  • 1 cup blueberries

Blueberry Cream Cheese Frosting

  • 1 cup unsalted butter (226 grams)
  • 1/2 cup cream cheese (113 grams)
  • 5 cups powdered sugar (625 grams)
  • 1/4 cup blueberry puree

Decoration

  • Fresh blueberries
  • Mint leaves

Instructions

  1. Prepare the cake pans: Preheat your oven to 350ºF (175ºC). Grease and line three 8-inch cake pans with parchment paper to ensure easy removal of the cake layers after baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
  3. Cream butter, oil, and sugar: In a large mixing bowl or stand mixer with a paddle attachment, combine the butter, vegetable oil, and granulated sugar. Beat for two minutes until the mixture becomes light and fluffy.
  4. Add eggs: Incorporate the eggs one at a time, fully mixing each egg before adding the next, scraping down the bowl as needed.
  5. Add vanilla extract: Mix in the vanilla extract until combined.
  6. Alternate dry ingredients and buttermilk: Add the buttermilk and flour mixture to the batter in thirds, beginning and ending with the dry ingredients. Mix on low speed to avoid overmixing. Finish by folding the batter gently with a spatula.
  7. Prepare cake layers: Spread about 1/2 to 1 cup of plain batter evenly in the bottom of each prepared cake pan to prevent blueberries from sinking. Fold the remaining 1 cup of blueberries into the leftover batter, then divide it evenly over the plain batter in each pan.
  8. Bake the cake: Bake the cake layers in the preheated oven for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool the cake: Allow the cakes to cool in the pans for 10 minutes, then invert onto wire racks or plates to cool completely. Wrap cooled layers in plastic if not assembling immediately.
  10. Make blueberry sauce: In a medium saucepan, combine 3 cups blueberries, 1/2 cup sugar, and lemon juice. Cook over medium heat for about 10 minutes, stirring occasionally. If mixture sticks, add water tablespoon by tablespoon as needed.
  11. Thicken sauce: Dissolve cornstarch in water. Stir into the blueberry mixture and cook for 2 more minutes until thickened. Remove from heat and cover; chill in the refrigerator until use.
  12. Prepare blueberry puree: Blend 1 cup blueberries until smooth. Transfer to a saucepan and simmer over medium heat until reduced to about 1/4 cup. Cover and refrigerate until cool.
  13. Make cream cheese frosting: Beat butter for 30 seconds in a mixer bowl. Add cream cheese and beat for another 30 seconds. Add half the powdered sugar and mix on low, then increase speed briefly. Mix in the blueberry puree on low speed. Add remaining powdered sugar, mix on low, then beat on medium-high speed for 1 minute. Adjust thickness with more powdered sugar if needed.
  14. Assemble the cake: Place one cake layer on a serving plate. Spread a thin layer of frosting on top. Pipe a ring of frosting around the edge. Fill the center with blueberry sauce. Repeat layering and filling with the second layer, then top with the last cake layer.
  15. Crumb coat and chill: Apply a thin layer of frosting all over the cake to seal in crumbs. Smooth with an offset spatula or cake scraper. Refrigerate for 20 to 30 minutes until set.
  16. Final frosting and decoration: Finish frosting the cake with remaining frosting, smoothing sides and top with spatula and cake scraper. Decorate with fresh blueberries and mint leaves as desired.
  17. Storage: Store leftover cake slices in an airtight container in the refrigerator. For freezing, wrap cake well and remove fresh blueberries before freezing in an airtight container.

Notes

  • Use room temperature ingredients for best mixing results and cake texture.
  • Adding a plain batter layer before blueberry batter helps prevent blueberries from sinking during baking.
  • Blueberry sauce and puree can be made a day in advance and refrigerated to enhance flavor.
  • Crumb coating the cake before the final frosting layer helps achieve a clean finish.
  • Freeze leftover cake layers or whole cake (without fresh berries) tightly wrapped for up to 3 months.

Find it online: https://dishcooks.com/blueberry-cake-with-cream-cheese-frosting-and-blueberry-sauce-recipe/