Blueberry Cream Layer Cake 🫐🍰
Ingredients
- For the Vanilla Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1¼ cups granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- ¾ cup whole milk
- ¼ cup sour cream
- For the Blueberry Filling
- 2 cups fresh or frozen blueberries
- ⅓ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
- For the Cream Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream
- For Decoration
- 2 cups fresh blueberries
- Whipped cream rosettes, optional
- Extra blueberry sauce
👩🍳 Instructions
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
Whisk flour, baking powder, and salt.
Beat butter and sugar until light and fluffy.
Add eggs one at a time, then vanilla.
Mix in the dry ingredients alternately with milk and sour cream.
Divide the batter between the pans and bake for 20–25 minutes.
Cool completely.
🫐 Blueberry Filling
Cook blueberries, sugar, and lemon juice over medium heat for 5–7 minutes.
Mix cornstarch with water and stir into the blueberries.
Cook for another 1–2 minutes until thick and glossy. Cool completely.
🎂 Assemble
Beat cream cheese and butter until smooth.
Gradually add powdered sugar and vanilla. Add heavy cream until creamy.
Place the first cake layer on a serving plate.
Spread a thin layer of frosting, then add blueberry filling.
Repeat with the second cake layer.
Add the third layer and cover the top and sides with frosting.
Spoon blueberry sauce over the top and allow a few drips down the sides.
Decorate generously with fresh blueberries and small cream rosettes.
Refrigerate for at least 2 hours before slicing.
Tip: Chill the blueberry filling completely before assembling so the layers stay firm and clean when sliced.
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