Vanilla Cake With Blueberry Filling
Vanilla cake with blueberry filling is a light, fluffy dessert featuring moist vanilla layers complemented by a sweet-tart blueberry compote or jam filling. This classic flavor combination balances rich, buttery cake with fruity brightness, making it perfect for celebrations or afternoon treats. Often topped with cream or frosting for extra indulgence.
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.