Blueberry Layer Cake

I’ve been working on different versions of this recipe for a while now, and I’ve landed on a little blueberry layer cake that bakes in one pan, has layers of a super yummy cream cheese, and is basically the perfect cake for summer. It’s super easy to make and really satisfying to eat- I think you guys will love it!

How to Make Blueberry Layer Cake

This is a pretty simple layer cake and it bakes in one single layer that you slice in half to fill and frost. The cake comes together in one bowl.

The mixing method for this cake is a bit odd, but I use this base recipe a lot so you may have seen it around my website before. We’re basically taking all the ingredients for the cake except the blueberries and a little extra flour, and throwing it all in the bowl at once. This only works if you use room temperature ingredients.

You want to just beat everything together until it’s just combined, and the batter will be pretty thick. Then toss in the blueberries and extra flour and gently fold them through. I’m using frozen wild blueberries here, which I love because they’re so small that you get tons of blueberries running through the cake. You can use fresh or frozen here though with no changes!

Adding the blueberries with some reserved flour will help ensure that the berries don’t fall to the bottom of the cake while it bakes. Spread the batter into an 8 inch cake pan and top generously with additional sugar. Bake until everything is golden brown!

Once the cake is completely cooled, use a sharp knife to slice into two layers. It doesn’t have to be perfect, but making the layers level will help them stack easier when you add the filling. I recommend using a very sharp knife, and going slowly so you can make sure you’re keeping things as even as possible.

The frosting here is basically just whipped cream, but with the addition of cream cheese. Not only does this help stabilize the whipped cream, but it also gives it a bit of a cheesecake flavor that I’m kind of obsessed with. Between the fluffy whipped cream and the crispy bits from putting sugar on top, this cake is SO good.

You don’t have to get fancy with your frosting here, just gently spread some on top of the first layer, and use a spoon to dollop and swirl the rest on top. Then just slice and serve!

Tips and Tricks for your Blueberry Layer Cake

Here are my tips and tricks for the perfect blueberry layer cake!

• Can I use fresh blueberries? Yes, you can use anything you like here. Fresh or frozen works without any adjustments. I’m using frozen wild blueberries.
• Can I use other fruit in the cake? You can use raspberries or blackberries here as well if you want, or even some pitted and chopped cherries. I wouldn’t recommend using a fruit with a lot of water in it like strawberries or peaches here.
• Why do I mix everything together at once here? This is a bit of an odd method, but this cake relies on avoiding over-mixing. With room temp ingredients, it works really well in this cake!
• How do I know when the cake is fully baked? If you insert a toothpick into the center of the cake, it should come out with just a few crumbs clinging to it. The top should be lightly golden brown all over.
• Do I have to slice the cake into two layers? If you want a simple single layer cake, you can simply top the cake with the whipped cream. I love making this into an easy layer cake though!
• Can I double this recipe? Yes, you can double the recipe and bake in two 8 inch cake pans for 4 layers, or you can bake it in a 13×9 inch cake pan as well. If you bake it in a larger pan, it will take a bit longer to cook.
• I’m at about 5,000 ft. above sea level, and I find that most people who live between about 3,000-7,000 ft above sea level do not need to make any adjustments to my recipes.

Enjoy!

Print

Blueberry Layer Cake

Servings 8 slices

Ingredients

For the blueberry cake layers:

• 3/4 cup granulated sugar
• 1/2 cup softened butter
• 2 eggs
• 1/4 cup sour cream
• 1 tbs. vanilla extract
• 1 1/4 cup flour separated
• 1/2 tsp. salt
• 1 1/4 tsp. baking powder
• 2 tbs. milk
• 1 cup blueberries fresh or frozen
• 2 tbs. additional granulated sugar optional

For the frosting:

• 6 oz softened cream cheese
• 2 cups heavy cream
• 1/3 cup granulated sugar
• 1 tsp. vanilla extract
• 1/4 tsp. salt

Instructions

For the blueberry cake layers:

1. Preheat your oven to 350 degrees and grease an 8-inch round cake pan. In a large bowl, add the sugar, butter, eggs, sour cream, vanilla extract, 1 cup of flour, salt, baking powder, and milk. Beat everything together until just combined and no lumps remain- you should have a fairly thick batter. This is an odd mixing method, but it works well here!
2. In a small bowl, toss your blueberries with the remaining 1/4 cup flour. Pour the blueberries and flour mixture into the cake batter, and fold until the berries are well distributed throughout.
3. Spread evenly into your prepared cake pan, and optionally sprinkle the additional sugar over the top. Then bake for 30-32 minutes, or until a toothpick inserted into the center comes out with just a few crumbs clinging to it. Cool the cake in the pan for about 10 minutes before removing the cake and letting it finish cooling on a cooling rack.

For the frosting:

1. In a small bowl, use an electric mixer to whip the cream cheese until smooth, just about 1 minute.
2. In a separate large bowl, whip your heavy cream and sugar until you have soft peaks. Add in the cream cheese, and continue whipping until well combined and thick. Then fold in the vanilla extract and salt. Frost your cake as desired- you can slice your cake in half to make two layers like I did, or you can simply top the whole cake with whipped cream and serve!

Dough-Eyed

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!