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Vanilla Blueberry Layer Cake
Soft vanilla cake layers, a thick cornstarch-set blueberry filling made from frozen blueberries, and silky vanilla bean buttercream — with a buttercream dam that keeps every layer clean. The layer cake worth making for birthdays, baby showers, and any occasion that deserves something genuinely impressive.
Servings: 12
Equipment
- 3 (8-inch) cake pans
- parchment paper
- medium saucepan
- Small bowl
- Whisk
- Stand mixer or hand mixer
- Large mixing bowls
- Rubber spatula
- Wire racks
- offset spatula
- piping bag
- Cake board or serving plate
Ingredients
Blueberry Filling
- 2 cups frozen blueberries
- ¼ cup granulated sugar
- 1 teaspoon lemon juice
- 2 teaspoons water
- 2 teaspoons cornstarch
Vanilla Cake
- 3⅔ cups all-purpose flour
- 1 teaspoon fine sea salt
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- 1½ cups unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 2 large egg whites, room temperature
- 1 tablespoon vanilla extract
- 1½ cups buttermilk, room temperature
Vanilla Bean Buttercream
- 1½ cups unsalted butter, softened to room temperature
- 5 cups powdered sugar
- 2 tablespoons heavy cream
- 1½ tablespoons vanilla bean paste
- Pinch of salt
Decoration
- Fresh blueberries
- Edible flowers, optional
Instructions
Blueberry Filling
- Add the frozen blueberries and granulated sugar to a medium saucepan set over medium heat.
- Cook, stirring occasionally, until the blueberries begin to soften and release their juices.
- In a small bowl, whisk together the water and cornstarch until smooth.
- Stir the slurry into the blueberries along with the lemon juice.
- Continue cooking for 2 to 4 minutes, stirring frequently, until the filling is thick and jam-like.
- Transfer the filling to a bowl, press cling wrap directly onto the surface, and refrigerate until completely chilled.
Vanilla Cake
- Preheat the oven to 350°F. Grease three 8-inch cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until very light and fluffy, about 3 to 5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Add the egg whites and mix until fully incorporated.
- Mix in the vanilla extract.
- Add half of the dry ingredients and mix on low speed until just combined.
- Pour in half of the buttermilk and mix gently.
- Add the remaining dry ingredients, followed by the remaining buttermilk, mixing only until incorporated.
- Scrape down the sides and bottom of the bowl as needed.
- Divide the batter evenly between the prepared pans.
- Bake for 28 to 32 minutes, or until the tops spring back lightly when touched, the edges begin to pull slightly away from the pans, and a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 to 15 minutes before turning them out onto wire racks to cool completely.
Vanilla Bean Buttercream
- In a large mixing bowl, beat the softened butter until smooth, creamy, and noticeably lighter in color, about 3 minutes.
- Gradually add the powdered sugar, mixing on low speed until incorporated.
- Add the heavy cream, vanilla bean paste, and salt.
- Increase the mixer speed to medium-high and beat for several minutes until the frosting is light, fluffy, and smooth.
- Scrape down the bowl as needed.
- Transfer a portion of the buttercream to a piping bag with the end snipped off.
Assemble the Cake
- Place the first cake layer onto a serving plate or cake board.
- Spread a thin layer of buttercream over the cake layer.
- Pipe a thick ring of buttercream around the outer edge to create a dam.
- Spoon a heaping ½ cup of the chilled blueberry filling into the center and spread it evenly inside the buttercream border.
- Top with the second cake layer and repeat with another layer of buttercream and the remaining blueberry filling.
- Place the final cake layer on top.
- Apply a thin crumb coat of buttercream over the entire cake. Refrigerate for 20 to 30 minutes to set.
- Frost the cake with the remaining buttercream and smooth the sides and top as desired.
- Decorate with fresh blueberries and edible flowers before serving.
- Slice and serve.
Nutrition Facts
Vanilla Blueberry Layer Cake
Amount per Serving
Calories
957
% Daily Value*
Fat
50
g
77
%
Saturated Fat
31
g
194
%
Trans Fat
2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
13
g
Cholesterol
169
mg
56
%
Sodium
328
mg
14
%
Potassium
211
mg
6
%
Carbohydrates
124
g
41
%
Fiber
2
g
8
%
Sugar
92
g
102
%
Protein
8
g
16
%
Vitamin A
1577
IU
32
%
Vitamin C
3
mg
4
%
Calcium
94
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Notes
Room temperature ingredients matter. Pull the butter, eggs, egg whites, and buttermilk out about an hour before you start — cold ingredients cause the batter to curdle and affect the final crumb texture.
Measure flour with the spoon-and-level method. Scooping directly from the bag compacts the flour and can add up to 20% more than the recipe intends, which results in a dry, dense cake.
Use the spoon test for the filling. Drag a wooden spoon through the filling in the pan — if the line holds without flooding back in, it's done. Don't go by the timer alone.
The buttercream dam is not optional. Pipe a thick ring of buttercream around the edge of each layer before adding the filling so it stays contained and doesn't push out the sides during assembly.
Don't skip the crumb coat. A thin layer of buttercream over the whole cake, chilled for 20 to 30 minutes before the final frost, locks in crumbs and gives you a smooth, clean finish.
Frozen blueberries are preferred over fresh. The flavor is more concentrated, the color is deeper, and the filling sets more consistently every time regardless of season.
For clean slices, refrigerate the finished cake for 30 minutes before cutting and wipe the knife clean between every slice.
If buttercream gets too soft while decorating, refrigerate the bowl for 10 to 15 minutes and beat again — it will come back together.
Vanilla bean paste vs. extract. Paste gives you a noticeably deeper flavor and the visual flecks throughout the frosting. Use the same quantity if substituting extract, but the flavor difference is real.
Make-ahead tip. The blueberry filling can be made up to 3 days ahead and refrigerated. Cake layers can be baked, wrapped, and stored at room temperature one day ahead.
