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Blueberry Birthday Cake
Serves 10
40 mins prep
20 mins cook
60 mins total
This blueberry birthday cake is super soft, fluffy, and moist. It’s filled with blueberry filling and the best blueberry cream cheese frosting ever. The cake tastes like blueberry with a touch of lemon (don’t add lemon zest if you don’t like the taste of lemon). The filling reminds me of blueberry pie! It’s the perfect blueberry cake for any birthday. It has so much blueberry flavour.
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Cake Layers
Blueberry Filling
Blueberry Cream Cheese Frosting
Assembly
Cake Layers
Preheat oven to 355°F (180°C). Grease three 8” round baking pans with a cold bit of butter or cooking spray. Line the bottoms with a round of parchment paper.
In a large bowl or stand mixer, combine butter, oil, sugar, and salt. Beat until light and fluffy, scraping down the bowl halfway. This will take a minute or two.
⅕ cup unsalted butter⅕ cup vegetable oil¼ cup granulated sugar⅕ teaspoon sea saltAdd room temperature eggs one at a time, beating well to combine in between and scraping down the bowl.
1 large eggsAdd vanilla, sour cream, lemon juice, and zest. Beat well to combine.
⅕ cup sour cream⅕ tablespoon pure vanilla extract⅗ tablespoons lemon juice⅕ tablespoon grated lemon zestSift half of the flour, all of the baking powder, and all the baking soda into the same bowl. Fold until mostly incorporated. Sift in the rest of the flour and add the buttermilk. Fold just until no more dry streaks of flour remain.
⅔ cup all purpose flour⅕ tablespoon baking powder⅕ teaspoon baking sodaIn a separate bowl, combine blueberries and flour. Mix to coat and add the blueberries into the batter. Don’t add any dry bits of flour at the bottom of the blueberry bowl into the batter.
⅓ cups blueberries⅕ tablespoon all purpose flour⅕ cup buttermilkDivide evenly into lined baking tins. Use an ice cream scoop or scale to divide evenly. Smooth out the tops and bake. If they don’t all fit in the oven you can place one of the cake layers in the fridge until the others finish baking.
Bake for 20-25 minutes. Check if they’re ready with a toothpick - it should come out mostly clean with a few crumbs attached. Let cake layers cool for 5 minutes in their pans before running a knife along the outside of the cake to help release and flipping upside down on a cooling rack. Let cool completely.
Blueberry Filling
In a saucepan, combine blueberries, sugar, lemon juice, cornstarch, and cinnamon. Heat on medium-low heat until the blueberries release their juice. Make sure to stir frequently so it doesn’t burn. You can add a tablespoon or two of water if needed to help prevent from burning.
⅖ cups blueberries⅕ cup granulated sugar⅗ tablespoons lemon juice⅕ tablespoon cornstarch⅕ teaspoon cinnamonStir frequently until the mixture simmers and thickens. If your mixture isn't as thick as pie filling: mix together 1 teaspoon extra cornstarch+1 teaspoon sugar and add to the simmering filling to thicken more.
Transfer to a heat safe non-metal container to cool completely and chill in the fridge until ready to fill the cake.
Blueberry Cream Cheese Frosting
Set aside about half of the blueberry filling mixture. Puree the remaining half (about 4-6 tablespoons) with a blender or immersion blender. Alternatively, mash well with a fork until all the blueberries are broken up.
1 tablespoons blueberry fillingStart off with softened butter, making sure that it isn’t too soft. You should be able to make an indent on the butter with your finger without getting a greasy residue all over it.
⅕ cup unsalted butterIn a large bowl or standmixer, beat the butter until light and fluffy. Add sifted powdered sugar, half a cup at a time. Beat until light and fluffy. Scrape down the bowl frequently.
1 cups powdered sugarBeat until it becomes very light in colour and fluffy. This will take about 5 minutes.
Add cream cheese, piece by piece, beating well in between. Beat until light and fluffy.
1 oz cream cheeseAdd the blueberry puree tablespoon by tablespoon. Beat well between each tablespoon. Add about 4-6 tablespoons until it becomes fluffy and purple. Don’t add too much or it may split the frosting and make it too thin (gloopy). Add blueberry puree gradually and keep an eye on it.
Using a spatula, fold the frosting to remove any large air pockets and bubbles before frosting. This makes a smoother frosting.
Assembly
Fill a piping bag fitted with a star tip (or just the end cut off) with the frosting. You can also use a resealable plastic food bag with the end cut off.
On a cake board or serving plate, place a small dollop of frosting. Place the first cake layer down. Spread a thin layer of frosting on top and pipe a border of frosting that’s at least 1.5” thick and 0.5” tall.
Fill the middle with 2-3 tablespoons of blueberry filling, spreading it out to the frosting border. Don’t add too much filling or the cake will slide around. Add the next cake layer and repeat the process.
Add the third, top layer of cake. Pop the cake into the freezer for 10 minutes so the frosting sets and the cake is more stable. Keep the unused frosting in the fridge (if you keep the frosting in the fridge for longer than 15 minutes you’ll have to beat until light and fluffy again).
Cover the top and sides with frosting. Make sure you leave some frosting to pipe on top. Smooth the sides down with a metal spatula or cake scraper.
Pipe the remaining frosting into a border on top of the cake. Fill the middle of the cake with the remaining blueberry filling and drip some off the sides (optional). Decorate with oreos and/or fresh blueberries. Enjoy!
1 oreo cookies⅕ cup fresh blueberries