This layered blueberry cake is as much a visual treat as it is for the taste buds. The bright, refreshing purple entices the eyes and the layers are a textural treat for the mouth. The smooth, airy cake, the dense frosting and the deep colour from the burst blueberries that are tangy and sweet all work together to create a delicious and beautiful cake that’s sure to impress. Whether you just want to try out a new recipe or are baking for a bunch of guests at your next dinner party, there’s something to be said for this surprisingly easy recipe. So gather the cake recipe ingredients and get baking!
Ingredients:
For the blueberry powder:
- 108 g freeze dried blueberries processed into a powder and sifted to remove seeds
For the blueberry buttercream:
- 226 g butter, softened
- 360 g organic powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon fine sea salt
- 1 tablespoon blueberry powder
- milk as needed to make a smooth buttercream
For the blueberry filling:
- 200 g blueberries
- 50 g sugar
- Zest of half a lemon
- 1 teaspoon lemon juice
For the blueberry cake:
- 1 ½ cups fresh blueberries
- 300 g cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 170 g butter, softened
- 300 g sugar
- 4 large eggs at room temperature
- 360 g low fat kefir or buttermilk
- 3 tablespoons blueberry powder
- 2 teaspoons lemon juice, freshly squeezed
Directions:
- First, make the buttercream. In a bowl, add the butter, salt, vanilla and blueberry powder. Beat with a handheld mixer or a stand mixer with the whisk attachment. Then add the powdered sugar and beat more. Scrape down the sides of the bowl and drop it back into the middle and continue beating. Then add the milk or heavy cream and beat until it turns into a smooth buttercream. Place in an airtight container at room temperature overnight. The colour will intensify as it rests. Mix it the next morning so that the darkened colour spreads evenly. Set aside.
- Now make the blueberry filling. In a small pot on medium heat, add the blueberries, sugar, lemon zest and lemon juice. Cook for about 15 minutes. The blueberries should soften and burst. Once dissolved, take off heat and let it sit at room temperature for 15 minutes. It will thicken as it cools, this is normal. Then place in the fridge.
- Now make the batter. In a bowl, add the blueberries and blend them into a puree. Sieve the mixture to remove any seeds. Then cook in a pot on medium heat. It will start to thicken and reduce as the water evaporates. Set aside to cool.
- Preheat the oven to 350F or 177C.
- Grease two pans and sprinkle some flour. Set aside.
- In a bowl, add the butter, sugar, cake flour, baking powder, soda and salt and beat with a handheld mixture or a stand mixture with a paddle attachment. Make sure it’s fully combined and has a sandy texture. Then add the eggs, one at a time. Make sure each egg is fully combined before adding the next. Scrape down the sides of the bowl and continue beating.
- Now add the blueberry reduction, blueberry powder, lemon juice and kefir to the bowl. Beat until it's a smooth batter. Then pour the batter into the two prepared pans.
- Bake for about 40 minutes. The exact time depends on the machine you're using. You’ll know it's done when the top is firm and a toothpick inserted in the middle comes out clean.
- Once baked, bring out the cakes and let them sit on a wire rack to cool. Once cooled, remove from the pans. Cut off the dome tops so that the cakes are level. Transfer one cake onto a serving plate or cake stand. Stir the buttercream so that it's even. Fill it into a piping bag. Add a layer of buttercream on the first layer. Place the second layer on top of the first. Add buttercream on top and the sides and spread evenly. Now make designs on top with the piping bag.
- Add any decorations that you desire, like stars or silver balls, edible glitter or paint. Add sliced blueberries or a fruit of a contrasting colour like strawberries. Or dust icing sugar on top. Or leave plain.
- Serve cool.