Prepare to embark on a mouthwatering journey that will transform your kitchen into a bakery of dreams! This Blueberry Buttercream Cake is not just a dessert - it's a showstopping masterpiece that combines the sweet burst of fresh blueberries with a luxuriously creamy buttercream frosting. Whether you're celebrating a special occasion or simply craving a slice of pure happiness, this recipe promises to be your new go-to dessert that will have everyone begging for seconds!
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries
- 2 cups butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, sift together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing on low speed until just combined.
- Gently fold in 1 cup of fresh blueberries into the cake batter, being careful not to overmix and break the berries.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cakes from the oven and let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, beat the 2 cups of softened butter in a large bowl until creamy and smooth.
- Gradually add powdered sugar, mixing on low speed. Add vanilla extract and beat until frosting is light and fluffy.
- Once cakes are completely cool, place one layer on a serving plate and spread a layer of buttercream. Sprinkle remaining fresh blueberries on top.
- Place the second cake layer on top and frost the entire cake with remaining buttercream, decorating as desired.
- Refrigerate the cake for at least 30 minutes before serving to allow frosting to set.
Tips
- Ingredient Temperature Matters: Ensure all ingredients are at room temperature before starting. This helps create a smoother batter and more even baking.
- Prevent Blueberry Sinking: Toss the blueberries in a light coating of flour before folding into the batter to prevent them from sinking to the bottom of the cake.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake light and fluffy.
- Check for Doneness: Use the toothpick test - it should come out clean or with just a few moist crumbs when the cake is perfectly baked.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent the buttercream from melting.
- Frosting Technique: For a smooth finish, use an offset spatula and rotate the cake stand while applying the buttercream.
- Make Ahead: This cake can be prepared a day in advance and stored in the refrigerator, allowing flavors to meld and making party prep easier.
- Decorating Tip: Save some fresh blueberries for garnishing the top of the cake for an extra beautiful presentation.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 85g
Protein: 8g
Fat: 35g
Saturated Fat: 22g
Cholesterol: 135mg
