Very Blueberry Layer Cake Recipe

A tasty layer cake with blueberries and cream that is rich and moist. It's a wonderful birthday cake. This recipe makes a blueberry cake that's 9 inches round.  


Cake – 2 3/4 cups all-purpose flour – 1/2 teaspoon salt – 2 teaspoons baking powder – 1/2 teaspoon baking soda – 1 cup European butter at room temperature – 2 cups granulated sugar – 4 large eggs at room temperature – 1 teaspoon vanilla extract – 1/4 cup whole milk – 1 scant cup sour cream Blueberry sauce – 1/4 cup water – 3 tablespoons sugar – 2 tablespoons lemon juice – 3/4 cup frozen blueberrie Filling – 2 cups heavy cream – 1/4 cup powdered sugar – 1 teaspoon vanilla bean paste –1/2 cup mascarpone cheese – ▢1/2 tablespoons lemon zest – 14 oz frozen wild blueberries thawed Frosting – 2.5 oz white chocolate – 1 cup heavy cream – 2 oz frozen wild blueberries thawed – 1/2 cup fresh blueberries optional

Step 1

Baking the cake Before baking, butter and paper two 9-inch (23 cm) cake pans. Flour sides. Preheat the oven to 350°F (175°C). Mix flour, salt, baking powder, and soda in a medium bowl. Set aside. Mix milk and sour cream in a small bowl and set aside.  


Step 2

Froth butter in a large bowl or mixer. Add sugar slowly and beat. Beat each egg carefully after adding. Vanilla paste finish. Flour and milk should be alternated with the mixer on low or by hand.  

Step 3

Divide batter into pans. Each cake should bake for 25–30 minutes until golden brown and a toothpick inserted in the center comes out clean.  

Step 4

Knife the sides, invert cake onto a plate, remove parchment paper, and invert again on a wide platter after 10 minutes. Cool completely. Plastic wrap the cake layers and chill at room temperature for 1 day or freeze for 3 months.  

Step 5

Make blueberry sauce While the cakes bake, make the sauce. Heat all ingredients in a pot on medium-high. Stir occasionally as mixture boils. A few minutes to cook. This purple liquid should be silky like blueberries. Remove heat and cool completely.  

Step 6

Prepare filling An electric mixer on low-medium speed beats cream and sugar in a large bowl until soft peaks form. Blending vanilla, lemon zest, and mascarpone.  

Step 7

Whisk cream and mascarpone slowly. Beat less to avoid mascarpone curdling. Mix in blueberries.  

Step 8

Cake making/frosting Level and divide each cake layer into two for four equal layers. Start with blueberry sauce on a large dish. Place 1/3 filling on cake. Apply two more layers. Layer 4 last.   

Step 9

Put the cake in the fridge for an hour to solidify the filling while you make the icing. Filling doesn't drip from 9-inch cake rings. Frost cake without ring.  

Step 10

Cool and frost cake: Broil white chocolate twice. Remove bowl from heat and cool for 15 minutes.  

Step 11

Whisk cream to soft peaks. Mix melted chocolate and frozen wild blueberries slowly. Frost the cake from the top and brush borders. Add blueberries to cake after icing sets and refrigerate until serving. A covered cake lasts 3 days in the fridge.  

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