Blueberry Buttercream Cake with Blueberry Filling

Blueberries are native to North America and have been enjoyed for centuries. They are packed with antioxidants and are often referred to as a superfood.

This is vegetarian recipe. Dish can be prepared in 115 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 18.

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Medium

Blueberry Buttercream Cake with Blueberry Filling

Cooking Method: Baking Cuisine: American Courses: Anytime, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 25 min Rest Time 60 min Total Time 1 hr 55 mins

Servings: 8 Calories: 3360

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cups all-purpose flour For the cake:
• 2 teaspoons baking powder
• ¹⁄₂ teaspoon salt
• 1 cup unsalted butter (softened)
• 1 ¹⁄₂ cups granulated sugar
• 2 teaspoons vanilla extract
• 3 eggs
• 1 cup milk
• 1 cup blueberries (fresh or frozen)
• 2 cups blueberries (fresh or frozen) For the blueberry filling:
• ¹⁄₄ cup granulated sugar
• 2 tablespoons lemon juice
• 2 tablespoons cornstarch
• 1 cup unsalted butter (softened) For the buttercream:
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• ¹⁄₂ cup blueberry jam
• ¹⁄₂ cup blueberries (fresh for garnish)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter, sugar, and vanilla extract until light and fluffy. Beat in the eggs one at a time.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Fold in the blueberries.
5. Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
6. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
7. To make the blueberry filling, combine the blueberries, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat until thickened, stirring constantly. Remove from heat and let cool.
8. For the buttercream, beat the softened butter until creamy. Gradually add the powdered sugar and vanilla extract, beating until smooth and fluffy. Stir in the blueberry jam.
9. To assemble the cake, place one cake layer on a serving plate. Spread a layer of blueberry filling on top. Place the second cake layer on top and frost the entire cake with the blueberry buttercream.
10. Garnish with fresh blueberries. Chill the cake for at least 1 hour before serving.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 56g19%

Sugars 40g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.