Description
Vintage Blueberry Cream Cake brings summer memories flooding back with its tender layers and sweet-tart berry swirls. Family gatherings always feel complete when this classic dessert lands on the table, ready to delight friends and relatives.
Ingredients
Scale
Cake Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 cups fresh blueberries
- 1 cup buttermilk
- ½ cup unsalted butter (softened)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Frosting Ingredients:
- 4 cups powdered sugar
- 8 ounces cream cheese (softened)
- ½ cup unsalted butter (softened)
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk
Instructions
- Set your oven to 350°F and position a rack in the center of the space.
- Generously coat two 9-inch round cake pans with butter, then dust with flour to prevent sticking.
- Whisk 2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt together in a medium bowl.
- Using an electric mixer, cream ½ cup softened butter with 1 ½ cups sugar until the mixture becomes pale and fluffy, about 3 minutes.
- Add 3 large eggs one at a time, mixing thoroughly after each addition, then blend in 1 teaspoon vanilla extract.
- Gradually mix in the dry ingredients, alternating with 1 cup buttermilk, stirring until the batter looks smooth.
- Carefully fold 2 cups fresh blueberries into the batter, ensuring they are evenly distributed without breaking.
- Divide the batter equally between the prepared pans, spreading it smoothly with a spatula.
- Bake for 25-30 minutes, rotating pans halfway through, until a toothpick inserted in the center comes out clean.
- Remove cakes from oven and let them rest in pans for 10 minutes.
- Transfer cake layers to a wire rack and allow them to cool completely for about 1 hour.
- Beat 8 oz softened cream cheese and ½ cup softened butter until creamy.
- Gradually add 4 cups powdered sugar and 1 teaspoon vanilla, mixing until the frosting is smooth and spreadable.
- Place one cake layer on a serving plate and spread a thick layer of frosting on top.
- Carefully position the second cake layer and cover the entire cake with remaining frosting.
- Optionally, garnish with a sprinkle of fresh blueberries or a light dusting of powdered sugar.
Notes
- Ensure blueberries are dry before folding into batter to prevent sinking and maintain cake’s texture.
- Rotate cake pans halfway through baking for even browning and consistent rise.
- Room temperature ingredients blend more smoothly and create a more tender cake crumb.
- For a gluten-free version, substitute all-purpose flour with a cup-for-cup gluten-free blend and add an extra teaspoon of baking powder.
- Prep Time: 25 minutes
- Cook Time: 25-30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 480 kcal
- Sugar: 56 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 70 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 65 mg