Blueberry Buttercream Cake with Blueberry Filling

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This past Saturday we all made our weekly trip to the local Farmer’s Market.  My husband works a few Saturday’s a month but was off so it was nice that he was able to join us. 
It was a beautiful Saturday morning and the Farmer’s Market was already lively at 8 o’clock.  We strolled through the vendor’s purchasing our weekly produce.  My intentions were to pick up some berries to make a pie.  We met a man in passing who was admiring the twins and he mentioned the blueberries at one particular stand were amazing.  As we ventured to the blueberry stand there was a line formed, so if there is  a line for just blueberries they must be good.  It was finally my turn to purchase our four pints of blueberries and I couldn’t resist grabbing a few from the bag to snack on.  These were amazing blueberries!  So sweet and juicy; just the way a blueberry should taste.  

We had a busy few days and I was unable to make my pie.  When I continued to ponder what I wanted to create with these delightful blueberries I decided to do something different so I settled on creating this recipe, plus it gives me plenty of blueberries left to make some muffins, add to my smoothies and to munch on during the day.  

I used my cake recipe that I have used for years, combined with my go to buttercream frosting recipe and just adding some of the blueberry filling I made.  I was able to get all the components made for this cake while the twins were napping.  

Simply delicious!


The ingredients

Making the cakes.

Making the filling.
Prepare the frosting.

Assemble the cake.




Enjoy!


Blueberry Buttercream Cake with Blueberry Filling

Ingredients:

For the cake
3 cups cake flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup (2 sticks) butter, softened
2 1/2 cups sugar
5 large eggs
1 teaspoon vanilla extract
1/4 cup lemon juice
3/4 cup whole milk

For the filling
2 cups fresh blueberries
1 cup water
1 cup sugar
4 tablespoons cornstarch
1 tablespoon lemon juice

For the frosting
1 cup (2 sticks) unsalted butter, softened
4 cups confectioners sugar
2 teaspoons vanilla extract
1 tablespoon milk
4 tablespoons blueberry filling


Directions:
Prepare the cake:
Preheat oven at 350 degrees.  Grease two 9-inch cake pans with cooking spray or butter and lightly dust with flour.

In a medium bowl, combine flour, baking powder, salt and baking soda.

In a large bowl using a stand mixer or handheld mixer cream butter and sugar on medium speed until light and fluffy.  Add the eggs on at a time, blending after each egg is added.  Add vanilla extract.  

Turn speed to low and alternate adding flour mixture, milk and lemon juice until all combined.

Pour equal amounts of batter into each pan and spread evenly.  Bake on middle rack of the oven for 25-30 minutes until tester inserted in cake comes out clean.  Cool cakes on wire racks for at least 30 minutes before removing from pans.

Prepare the filling:
In a large pot add blueberries, water, sugar, cornstarch and lemon juice.  Bring to boil and stir.  Reduce to heat to medium and constantly stir until blueberries are cooked and mixture is thick and clear.  

Remove from heat and set aside.

Prepare frosting:
Using a stand mixer or handheld mixer cream butter.  Slowly add in confectioners sugar one cup at a time until fluffy.  Add in vanilla extract, milk and blueberry filling and mix until combined.  


Making the cake:
Remove cakes from pans using a knife cutting around the edges to loosen.  Using a knife, trim cake to make them level.  Set one cake on cake stand or platter and spread one layer of filling on the top of the cake.  Top with remaining cake.  Add frosting to entire cake.  If cake is breaking, apply a thin layer of frosting and set in refrigerator for at least 30 minutes. Remove from refrigerator and frost with remaining frosting.

Garnish with fresh blueberries.  

Note:  There will be additional filling left which I use for garnish on the plate.  Additional filling can be added to frosting as well.

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Comments

  1. says

    Oh lala! A food coloring free frosting! I like how you used blueberries to color the frosting naturally, instead of using those synthetic chemicals.

    Amanda
    softandstiffpeaks.blogspot.com

  2. says

    Such a beautiful cake! And im sure it tastes just as wonderful :) Im very tempted to try out that blueberry filling myself, most probably eating it by the spoonful before i got to use it in this lovely recipe! Gorgeous photos also :)

  3. says

    Thanks for sharing! I was looking for a fruit cake for a twin boys baby shower. Wonder if I can add blue food coloring to cake mix and frosting? Or if that would screw up this masterpiece then the boys will get a pink cake!

  4. Anonymous says

    Thank you for this recipe! The blueberry filling is just what I was looking for my son’s 2nd birthday cake. I have made this filling twice in the past week, the first with flour instead of cornstarch (doubling the quantity) because I did not have any cornstarch on hand, the second time with the cornstarch. So much better with the cornstarch! Also, this is a quick and simple filling. I put the filling in the frosting, too, just as you suggest. Lots of oohs and ahhs from the guests.

  5. says

    Happy Birthday to your son! Glad to hear the filling worked out for his cake! Adding the filling to the frosting just gives that little extra yumminess to it. Thanks for letting me know! ~Jennifer

  6. Anonymous says

    Thank you! My daughter asked for a pink, blueberry cake for her birthday! Do you think I could make the filling and cakes the day before?

    • says

      Happy Birthday to your daughter! What a great birthday cake. You can definitely make this a day ahead of time. Store it in the refrigerator until ready to serve. Let me know how it turns out for you!

  7. Anonymous says

    Does it need to be refrigerated? I want to use it as a filling in a wedding cake but will need to fill it a day or two a head Of the wedding

  8. Katie says

    I wonder if I cover it with fondant will be it be okay for a day or two out of the fridge- i just hate putting fondant in the fridge- ends up looking so shiny!!!

    • Jennifer Dempsey says

      Hi Katie- If you use fondant it will be ok out of the fridge for a day or two. Just keep it covered in a cake or storage box. Enjoy!

  9. marion says

    hi thankyou so much have just finished your recipe it is beautiful and so easy as im just a beginer so thanks once again marion

  10. Lori says

    I was searching for a blueberry cake for my daughter’s first birthday and decided to go with this one. Although the cake ran over the pans and burned on the bottom of the oven, the end product was still beautiful and delicious. I sifted my cake flour, and the recipe doesn’t specify to do so, so I’m wondering if that was my problem. I used standard 9″ round cake pans. My cakes were very dense and almost custard-like, which went very well with the filling and frosting. The center was sunken in a bit (not as much as the pictures above, though). Can anyone else comment on the texture of the cake or whether you sifted your flour? I wouldn’t hesitate to make this recipe again, except for the overflowing batter.

  11. Shelly says

    I have a question, I want to make this recipe for my daughters first bday cake and I’m making a pretty big cake, I’m using a 6′ pan and a 8′ pan and I’m making two 6 inch and two 8 inch so I need to know how much do I make? Do I double the recipe? Not sure what do u think?

  12. Shelly says

    Thanks so much I just wasn’t sure since I was using 6 and 8 inch and ur recipe called for 9, so doubling it will work?:)

  13. Shelly says

    Also I’m making it a bubble guppies theme, so the frosting had to be light blue, any suggestions on how I can do that naturally without using food due?:)

    • says

      Hi Shelly, I have not tried this method but I have read before if you boil red cabbage. Reserve the purple water and boil that until it is thick and reduces. Add baking soda a pinch a time until it turns the desired blue. I hope that helps! :)

      • Shelly says

        WOW!! Awesome!! Thanks so much!! Also if I double the recipe your recipe calls for two 9′ inch pans I have 6′ and 8 ‘ will that be ok? Just double anyway?

      • Shelly says

        WOW!! Awesome!! Thanks so much!! Also if I double the recipe your recipe calls for two 9′ inch pans I have 6′ and 8 ‘ will that be ok? even in I don’t have the 9’? still double it?

      • Shelly says

        Ok so I found a 6’inch 8′ and 10 inch, I was thinking of doing all of them, I need the cake to feed 30-35 people, will that be enough? And do I still double it or do I need more? Sorry I’m asking so many questions, just stressed this is my first BIG fancy cake I’ve ever made. I would love to send you the pic of the cake I want to make with your recipe:) Let me know how I can do that!!

  14. Shelly says

    Hi there,

    So I decided to do a 8 inch and a 10 inch pan. I need to feed about 35 people. How much should I make of your recipe? I know you said to double it, so do I quadruple it, oh and I’m gonna make a 6′ inch one for my daughters smash cake:0) please let me know asap if you can cause I’m going tonight or tomorrow to get the ingredients:) Thanks so much!!
    Shelly

    • says

      Hi Shelly! I would double the recipe to make 1 8 inch layer cake + 1 10 inch layer cake. Doubling the recipe will give you enough batter to fill both the 8 inch cake pans and 10 inch cake pans. I assume you are including the layers in the 8 and 10 inch cakes. For your daughters smash cake, you either cut the recipe in half or just follow and make a few cupcakes with any extra batter. So I would suggest either tripling the recipe for all the cakes you need including your daughters or doubling the recipe plus and additional 1/2 recipe to include the smash cake. If it was me, I would just triple and any extra batter I would just whip up a few cupcakes. Just make sure you don’t overfill the cake pans. After the cakes are cool, level them out so they are flat and even to add the filling. Here are a few posts of my tips for baking cakes if they would help – http://www.motherthyme.com/2012/04/cake-decorating-part-1.html http://www.motherthyme.com/2012/04/cake-decorating-part-3-plus-giveaway.html Let me know if you have any questions. I’ll be happy to help! And you’ll have to email me a picture of how the cakes turned out! I’d love to see! :)

      • Shelly says

        Thanks so much, I’m actually making two 8 inch and two 10 inch and a 6 inch, so I was gonna triple the recipe , do u think that will be ok still? also I wanted to know if I can use raw sugar and organic flour? will that change the recipe or the cake? will it still bake the same? Let me know, cause I wanted to make it more organic if possible :) thanks so much!! If you can email me your number so I can text you questions or talk to you if I have a quick question:) THanks again so much!! This helps so much!!! gottadancela@yahoo.com

        Shelly

        • says

          Hi Shelly, I have never tried this with raw sugar, but organic flour will definitely be fine. I think you will be fine tripling the recipe. Just be careful with all that batter on hand to not overfill the cake pans. I would go about 1/2-2/3 full. You can email me directly at motherthyme@gmail.com. That goes directly to my phone so I can reply quicker. :)

  15. Shelly says

    oh shoot, i forgot to ask u, I’m making a trial today and your recipe says use cake flour, i forgot about that, can I use regular flour or no???

    • says

      I prefer using cake flour for this recipe. If you don’t have cake flour on hand, you can make it for every 1 cup ap flour, remove 2 tablespoons and sift the flour with 2 tablespoons cornstarch. So you would need 3 cups AP flour, minus 6 tablespoons, plus 6 tablespoons cornstarch. I hope that makes sense. :)

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