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Vanilla Blueberry Layer Cake
Soft vanilla cake layers filled with thick homemade blueberry filling and finished with silky vanilla bean buttercream.
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.
