After making the vanilla cake with blueberry filling for the first time, my family was eager to dig in. The moment we cut into the cake, the sweet aroma of vanilla and fresh blueberries filled the air.
My youngest loved the fruity blueberry filling, asking for extra with every bite, while my partner couldn’t get enough of the soft, fluffy cake layers.
My parents enjoyed the balance of flavors, commenting on how the vanilla buttercream complemented the tangy blueberries perfectly.
We all agreed it was a hit, and even saved a few slices for later. It was a fun and delicious experience, with everyone happy to share the joy of a homemade treat together.
Why We Love This Vanilla Cake With Blueberry Filling?
We love this vanilla cake with blueberry filling because it strikes a perfect balance between classic comfort and vibrant fruitiness.
The moist, tender vanilla cake provides a rich yet neutral base that lets the sweet-tart blueberry filling shine.
The juicy berries add bursts of flavor and color, creating a beautiful contrast in both taste and appearance. Vanilla cake with blueberry filling nostalgic yet refreshing a dessert that’s familiar but never boring.
Vanilla Cake With Blueberry Filling
Recipe Details
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Calories (per slice, approx.): 350-400 kcal
Yield: 12 servings
Kitchen Utensils
- Mixing bowls
- Hand mixer or stand mixer
- 2 round cake pans (9-inch)
- Whisk
- Saucepan
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Piping bags (optional, for buttercream decoration)
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 1/3 cups buttermilk
For the Blueberry Filling:
- 3 cups Wish Farms blueberries
- 3 tablespoons cornstarch
- 1 cup grape juice
- 1/4 cup granulated sugar
For the Vanilla Buttercream:
- 3 1/2 cups confectioner’s sugar (powdered sugar)
- 2 sticks unsalted butter (softened)
- 1/2 teaspoon salt
- 1 tablespoon pure vanilla extract
How To Make Vanilla Cake Blueberry Filling
1. Preheat the Oven & Prepare Cake Pans:
Preheat the oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
2. Mix Dry Ingredients for the Cake:
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed for 3-4 minutes until light and fluffy.
4. Add Eggs and Vanilla:
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Alternate Adding Dry Ingredients and Buttermilk:
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined; avoid overmixing.
6. Bake the Cake:
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Prepare the Blueberry Filling:
In a medium saucepan, combine the blueberries, cornstarch, grape juice, and sugar. Heat over medium heat, stirring occasionally until the mixture begins to thicken (about 8-10 minutes). Once thickened, remove from heat and allow it to cool to room temperature.
8. Make the Vanilla Buttercream:
In a large mixing bowl, beat together the softened butter and powdered sugar on medium speed until smooth and fluffy (about 3-4 minutes). Add the salt and vanilla extract and beat until fully combined.
9. Assemble the Cake:
Once the cakes have cooled completely, place one layer on a serving plate. Spread a generous amount of blueberry filling over the cake layer. Top with the second cake layer. Finally, frost the entire cake with the vanilla buttercream. Decorate with extra blueberries if desired.
Our Favorite Ways To Serve It Up
Our favorite way to serve this vanilla cake with blueberry filling is to pair it with a scoop of vanilla ice cream or a dollop of fresh whipped cream on the side. The sweetness of the cake and blueberry filling complements the creamy textures perfectly.
For an extra touch, garnish with fresh blueberries or a light dusting of powdered sugar. vanilla cake with blueberry filling a dessert that’s sure to impress at any gathering!
Optional Add-In’s and Variations
✤ Lemon Zest: Add a teaspoon of lemon zest to the cake batter for a citrusy twist that complements the blueberry filling.
✤ Chopped Nuts: Fold in some chopped almonds, pecans, or walnuts into the cake batter for added crunch and flavor.
✤ Coconut: Sprinkle shredded coconut into the cake or buttercream for a tropical flavor boost.
✤ Chocolate Chips: Stir in some white or dark chocolate chips to the cake batter for a rich, chocolatey contrast to the blueberries.
✤ Almond Extract: Swap out some of the vanilla extract for almond extract to give the buttercream and cake a slightly nutty depth.
How To Store Leftovers
To store leftovers, wrap the vanilla cake with blueberry filling tightly in plastic wrap or place it in an airtight container to keep it fresh.
Store it at room temperature for up to 2-3 days, or refrigerate it for longer freshness (up to a week). For the best texture, allow it to come to room temperature before serving.
If you’d like to store it for a longer period, you can freeze individual slices, wrapped tightly in plastic and foil, for up to 3 months. Just thaw before enjoying!
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well! Just make sure to thaw and drain them before using to avoid excess moisture in the filling.
Can I make the cake ahead of time?
Absolutely! You can bake the cake layers a day or two ahead. Just wrap them tightly and store them in the fridge. Frost when ready to serve.
Can I use regular milk instead of buttermilk?
You can substitute buttermilk with regular milk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Can I substitute the vanilla buttercream for a different frosting?
Yes, you can use cream cheese frosting, whipped cream, or any frosting you prefer.
How do I prevent the cake from being too dry?
Ensure not to overmix the batter and avoid overbaking. Keep an eye on the cake towards the end of the baking time and remove it when a toothpick comes out clean with a few crumbs.
Conclusion
This vanilla cake with blueberry filling is easy, and I hope you enjoy the process as much as the result. The simple ingredients come together to create a flavorful dessert that is sure to be a hit.
It’s a great choice for any time you want something sweet, and I hope vanilla cake with blueberry filling brings joy to you and your loved ones!
More Delicious Vanilla Cakes
Naked Vanilla Cake – Moist & Fluffy
Vanilla Cake With Peaches – Soft And Fruity
The Best Buttermilk Vanilla Pound Cake Recipe
Vanilla Cake With Blueberry Filling
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- 2 round cake pans (9-inch)
- Whisk
- Saucepan
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Piping bags (optional, for buttercream decoration)
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 1/3 cups buttermilk
For the Blueberry Filling:
- 3 cups Wish Farms blueberries
- 3 tablespoons cornstarch
- 1 cup grape juice
- 1/4 cup granulated sugar
For the Vanilla Buttercream:
- 3 1/2 cups confectioner’s sugar powdered sugar
- 2 sticks unsalted butter softened
- 1/2 teaspoon salt
- 1 tablespoon pure vanilla extract
Instructions
Preheat the Oven & Prepare Cake Pans:
- Preheat the oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
Mix Dry Ingredients for the Cake:
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar:
- In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed for 3-4 minutes until light and fluffy.
Add Eggs and Vanilla:
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate Adding Dry Ingredients and Buttermilk:
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined; avoid overmixing.
Bake the Cake:
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Prepare the Blueberry Filling:
- In a medium saucepan, combine the blueberries, cornstarch, grape juice, and sugar. Heat over medium heat, stirring occasionally until the mixture begins to thicken (about 8-10 minutes). Once thickened, remove from heat and allow it to cool to room temperature.
Make the Vanilla Buttercream:
- In a large mixing bowl, beat together the softened butter and powdered sugar on medium speed until smooth and fluffy (about 3-4 minutes). Add the salt and vanilla extract and beat until fully combined.
Assemble the Cake:
- Once the cakes have cooled completely, place one layer on a serving plate. Spread a generous amount of blueberry filling over the cake layer. Top with the second cake layer. Finally, frost the entire cake with the vanilla buttercream. Decorate with extra blueberries if desired.