If you’re craving a cake that feels like a warm hug, then you’ve just found your new favorite: the Vanilla Cake with Blueberry Filling Recipe. This delightful dessert combines the perfect fluffy, tender vanilla layers with a luscious, homemade blueberry filling that bursts with fresh, tangy sweetness. The buttery frosting and juicy blueberries make every bite feel like a special occasion. Whether you’re baking for friends, family, or simply treating yourself, this cake promises a joyful experience from the very first slice to the last crumb.
Ingredients You’ll Need
This Vanilla Cake with Blueberry Filling Recipe calls for simple, pantry-friendly ingredients, each playing a vital role in delivering its signature taste and texture. From the creamy butter to the fresh blueberries, every component enhances the cake’s moist crumb, rich flavor, or beautiful color.
- Fresh or frozen blueberries (6 oz / 170g): These are the star of the filling, providing natural sweetness and vibrant color.
- Granulated sugar (⅓ cup for filling, 1 ½ cups for cake): Adds sweetness and aids in browning the cake layers.
- Lemon juice (1 tbsp): Balances the blueberry sweetness with a gentle citrus tang.
- Cornstarch (1 tbsp): Thickens the blueberry filling to the perfect consistency.
- Water (2½ tbsp): Helps dissolve the cornstarch and bring the filling together.
- All-purpose flour (2 ½ cups / 312g): Builds the fluffy, tender structure of the cake.
- Baking powder (2 ½ tsp): Ensures the cake rises light and airy.
- Salt (¼ tsp): Enhances sweetness and balances flavors.
- Unsalted butter (¾ cup for cake, 1½ cups for frosting, room temperature): Adds richness and moistness to the cake and creaminess to the frosting.
- Eggs (3 medium, room temperature): Provide structure and help trap air for a light cake.
- Vanilla extract (2 tsp for cake, 1½ tsp for frosting): Infuses a warm, sweet aroma and flavor.
- Light vegetable oil (1 tbsp): Keeps the cake moist and tender.
- Whole milk (1 cup / 250ml): Adds moisture and helps create a soft crumb.
- Powdered sugar (3 cups / 360g): Sweetens and smooths the buttercream frosting.
- Heavy cream (½ cup / 125ml, room temperature): Lightens and stabilizes the frosting.
- Fresh blueberries: For garnishing the finished cake and adding a burst of freshness.
How to Make Vanilla Cake with Blueberry Filling Recipe
Step 1: Prepare the Blueberry Filling
Start by combining fresh or frozen blueberries with granulated sugar, lemon juice, cornstarch, and water in a saucepan. Cook over medium-low heat while stirring occasionally until the mixture bubbles and blueberries soften, about 3 to 5 minutes. Then reduce the heat and simmer, stirring constantly for another 5 minutes until thickened. Gently mash some blueberries for texture and watch for the filling to hold its shape briefly when you drag a spatula across the pan. Once ready, transfer to a bowl, let cool, then refrigerate for at least one hour.
Step 2: Bake the Vanilla Cake Layers
Preheat your oven to 350°F (180°C). Properly prepare your cake pans by greasing, flouring, and lining the bottoms with parchment paper—this makes removing the cakes easier. In a bowl, sift together flour, baking powder, and salt. In a separate large bowl, beat softened butter with granulated sugar until fluffy, then add eggs one at a time, mixing well. Stir in vanilla and oil. Alternate adding flour mixture and milk to the batter, starting and ending with flour. Pour the batter evenly into pans and bake for 30 to 35 minutes, until the tops turn lightly golden and a toothpick comes out clean. Cool upside down on a rack before assembly.
Step 3: Whip Up the Vanilla Buttercream Frosting
Beat the room temperature butter until smooth, then gradually add powdered sugar, vanilla extract, and heavy cream while mixing on low speed first. As the mixture thickens, increase the speed and continue beating for 10 minutes until light and fluffy. Beat one last time on low to remove air bubbles, then fold gently with a spatula to ensure a silky texture.
Step 4: Assemble and Decorate Your Cake
Place one cooled cake layer on your serving plate. Spread about ¾ cup of buttercream evenly over its surface. Pipe a border around the edge with another ¾ cup of frosting, then spoon in the chilled blueberry filling, gently spreading it to the border. Carefully top with the second cake layer. Apply a thin crumb coat of frosting over the whole cake and chill for 30 minutes to set. Finish by frosting the top and sides with a final smooth layer and pipe swirls on the edges. Garnish with fresh blueberries for a bright, tasty finish.
How to Serve Vanilla Cake with Blueberry Filling Recipe
Garnishes
A handful of fresh blueberries scattered on top immediately elevates the presentation and adds an extra pop of juicy flavor. Consider adding a sprinkle of edible flowers or a light dusting of powdered sugar for a charming touch that feels just as delightful as the taste.
Side Dishes
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla bean ice cream. For a refreshing twist, serve alongside fresh fruit salad or a simple citrus sorbet, balancing the rich sweetness of the cake with light, zesty flavors.
Creative Ways to Present
Transform your Vanilla Cake with Blueberry Filling Recipe into an elegant centerpiece by serving it as mini layered cakes in individual glass jars or on pretty dessert plates with a drizzle of blueberry sauce. For celebrations, add festive sprinkles, edible gold dust, or delicate sugar-craft accents to match your theme.
Make Ahead and Storage
Storing Leftovers
Any leftover dessert should be stored in an airtight container in the refrigerator. This keeps the vanilla cake moist and prevents the blueberry filling from drying out or spoiling. For best results, consume within 4 days, allowing the cake to come to room temperature before serving for maximum flavor and softness.
Freezing
You can freeze the assembled cake or individual layers. For layers, wrap tightly in plastic wrap and aluminum foil before freezing. The fully frosted cake should be chilled, then wrapped carefully to protect the frosting. Frozen cake keeps well for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating
While this cake is best enjoyed fresh or cold, if you prefer it warmed slightly, place individual slices in the microwave for 10 to 15 seconds. Be cautious to avoid melting the frosting. Warming enhances the softness of the vanilla cake and releases the aroma of the blueberry filling beautifully.
FAQs
Can I use frozen blueberries for the filling?
Absolutely! Frozen blueberries work great and are often more convenient. Just thaw them slightly before cooking to help the filling come together nicely.
Is it okay to make the cake layers ahead of time?
Yes, you can bake the cake layers a day before assembling. Wrap them tightly and store in the refrigerator to keep them fresh and moist.
Can I substitute the buttercream for a lighter frosting?
Sure! Cream cheese frosting or whipped cream can work well with this recipe, though the buttery richness pairs perfectly with the blueberry filling.
How do I know when the cake is done baking?
Look for a lightly golden top, and insert a toothpick in the center. It should come out clean or with a few moist crumbs but no raw batter.
Can I make this recipe gluten-free?
With some adjustments, yes! Use a gluten-free flour blend suitable for baking and verify all other ingredients are gluten-free. Texture may vary slightly but the flavors will still shine.
Final Thoughts
Making this Vanilla Cake with Blueberry Filling Recipe is like crafting a little piece of happiness, something to share and savor with those you love. The straightforward steps and familiar ingredients come together to create a dessert that feels both classic and special. Give it a try—you’ll soon find it hard to resist going back for seconds, and maybe even thirds!
Print
Vanilla Cake with Blueberry Filling Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 50 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delightful Vanilla Cake with Blueberry Filling features moist, tender vanilla cake layers paired with a luscious homemade blueberry filling and rich vanilla buttercream frosting. Perfect for special occasions or as a scrumptious treat, this cake balances fruity freshness and creamy sweetness beautifully.
Ingredients
Blueberry Filling
- 6 oz fresh or frozen blueberries (170g)
- â…“ cup granulated sugar (70g)
- 1 tablespoon lemon juice (15ml)
- 1 tablespoon cornstarch (8g)
- 2½ tablespoons water (37.5ml)
Vanilla Cake Layers
- 2½ cups all purpose flour (312g)
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, room temperature (170g)
- 1½ cups granulated sugar (300g)
- 3 medium eggs, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon light vegetable oil
- 1 cup whole milk (250ml)
Vanilla Buttercream Frosting
- 1½ cups unsalted butter, softened to room temperature
- 3 cups powdered sugar (360g)
- 1½ teaspoons vanilla extract
- ½ cup heavy cream or heavy whipping cream, room temperature (125ml)
- some fresh blueberries (for garnish)
Instructions
- Make the blueberry filling: Combine blueberries, sugar, lemon juice, cornstarch, and water in a medium saucepan. Cook over medium-low heat, stirring occasionally, until bubbling and blueberries soften, about 3–5 minutes. Reduce heat to low, simmer 5 more minutes while stirring constantly and mashing some blueberries until thickened. Remove from heat and transfer to a heatproof bowl to cool to room temperature, then refrigerate at least 1 hour.
- Prepare cake pans and preheat oven: Preheat oven to 350°F (180°C). Grease and flour cake pans, tapping out excess flour, line bottoms with parchment paper, and set aside.
- Mix dry ingredients: In a medium bowl, sift together flour and baking powder, stir in salt, and set aside.
- Cream butter and sugar: In a large bowl, beat softened butter for 1–2 minutes until softened. Add sugar all at once and beat for about 5 minutes until light and fluffy, scraping sides as needed.
- Add eggs: Incorporate eggs one at a time, beating well after each addition.
- Combine wet ingredients: Mix in vanilla extract and vegetable oil until just combined.
- Add flour and milk: Gradually add flour mixture and milk alternately to the butter mixture, starting and ending with flour. Mix on low to medium speed just until combined; avoid overmixing.
- Bake cake layers: Divide batter evenly between pans, bake 30–35 minutes until tops are lightly golden and toothpick comes out clean. Cool in pans 10 minutes, then invert onto wire racks to cool completely.
- Optional leveling: For even cake layers, wrap cooled cakes in plastic wrap and chill in refrigerator 45 minutes or freeze 20 minutes before trimming.
- Make vanilla buttercream frosting: Beat softened butter for about 2 minutes until smooth. Add powdered sugar, vanilla, and cream, mixing on low speed initially, then increase to medium-high and beat 10 minutes, scraping bowl occasionally. Beat low for 1–2 minutes to reduce air bubbles, then stir with spatula.
- Assemble cake: Place one cake layer on serving plate. Stir chilled blueberry filling to spread. Spread ¾ cup buttercream evenly on cake top, pipe ¾ cup buttercream border around edge, and spoon blueberry filling into center. Gently spread to border.
- Add second layer and crumb coat: Place second cake layer on top. Apply thin crumb coat of buttercream over entire cake and chill in refrigerator 30 minutes (or freeze 10 minutes) to set.
- Final frosting and decoration: Frost top and sides with final layer of buttercream, smoothing with offset spatula or bench scraper. Pipe swirls of reserved frosting around top edge and garnish with fresh blueberries if desired.
- Serve and store: Slice, serve, and enjoy immediately. Store leftovers in fridge up to 4 days and bring to room temperature before serving.
Notes
- Use fresh or frozen blueberries for the filling; thaw frozen is fine.
- Ensure eggs and butter are at room temperature for better mixing.
- Do not overmix batter to maintain cake tenderness.
- Chilling cakes before leveling helps achieve clean, even layers.
- Buttercream can be adjusted in consistency by adding more powdered sugar to thicken or cream to thin.
- Store cake in an airtight container to maintain freshness.
