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Blueberry Layer Cake with Lemon-Blueberry Filling and Blueberry Buttercream Recipe

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4.4 from 27 reviews

  • Author: Amina
  • Total Time: 16 hours 10 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This Blueberry Layer Cake features two tender layers infused with blueberry powder and fresh blueberry compote. Using a reverse creaming method, the cake boasts a moist, delicate crumb complemented by a naturally flavored and colored blueberry buttercream. The luscious blueberry filling between the layers enhances the berry experience, making this cake a true blueberry delight perfect for any occasion.

Ingredients

Blueberry Powder

  • 2.4 oz (108g) freeze dried blueberries, processed into powder and sifted to remove seeds

Blueberry Buttercream

  • 226g (1 cup) butter, softened
  • 360g (3 cups) organic powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon fine sea salt
  • 1 tablespoon blueberry powder (from above)
  • Milk as needed to make a smooth buttercream

Blueberry Filling

  • 200g (1 heaping cup) fresh blueberries
  • 50g (1/4 cup) sugar
  • Zest of half a lemon
  • 1 teaspoon lemon juice

Blueberry Cake

  • 1 ½ cups fresh blueberries
  • 300g (2 ½ cups) cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 170g (¾ cup) butter, softened
  • 300g (1 ½ cups) sugar
  • 4 large eggs, room temperature
  • 180g (¾ cup) lowfat kefir or buttermilk
  • 3 tablespoons blueberry powder (from above)
  • 2 teaspoons freshly squeezed lemon juice

Instructions

  1. Make the Blueberry Buttercream: In a stand mixer bowl or with a hand mixer, beat butter, salt, vanilla, and blueberry powder until combined. Gradually add sifted powdered sugar and beat for at least 3 minutes, scraping sides as needed. Add milk or heavy cream to achieve smooth consistency. Store in an airtight container at cool room temperature overnight; stir after a few hours for color to intensify.
  2. Prepare the Blueberry Filling: In a small pot, combine fresh blueberries, sugar, lemon zest, and lemon juice. Cook over medium heat for about 15 minutes until blueberries soften and burst, releasing juices. Transfer to a container and refrigerate to thicken.
  3. Prepare the Blueberry Reduction for Cake: Puree 1 ½ cups fresh blueberries in a blender or food processor. Strain through a sieve to remove seeds. In a pot over medium heat, cook the puree until thickened and water evaporates to yield about ½ cup. Let cool completely before use.
  4. Preheat Oven and Prepare Pans: Preheat the oven to 325°F (163°C). Butter and flour two 8-inch round cake pans to prevent sticking.
  5. Make the Cake Batter: Using a stand mixer with paddle attachment, blend softened butter, sugar, cake flour, baking powder, baking soda, and salt until sandy and fully combined. Add eggs one at a time, mixing well after each addition, and beat a few minutes after all eggs are incorporated, scraping bowl as needed.
  6. Add Wet Ingredients: With mixer on low, slowly add blueberry reduction, blueberry powder, lemon juice, and kefir or buttermilk. Mix until fully incorporated and smooth.
  7. Bake: Divide the batter evenly between the prepared pans. Bake for approximately 40 minutes or until the cake tops are firm to the touch and a cake tester inserted in the center comes out clean.
  8. Cool and Level: Allow cakes to cool completely in pans on a wire rack. Use a bread knife to level off cake domes for even stacking.
  9. Assemble the Cake: Stir the buttercream until smooth and the color deepens. Transfer to a large piping bag to create a border on one cake layer to contain the filling. Spread a thin layer of buttercream on the other cake layer’s top.
  10. Layer and Frost: Pipe a buttercream border on one layer, spoon blueberry filling inside the border, and place the second cake layer face down over it. Pipe remaining buttercream around the sides and top of the cake and smooth with an offset spatula.
  11. Serve: Allow the assembled cake to set briefly before slicing and serving to enjoy the full blueberry experience.

Notes

  • Blueberry powder is made by processing freeze-dried blueberries into a fine powder and sifting out seeds for smooth texture.
  • Buttercream improves in flavor and color after resting overnight; do not refrigerate.
  • Use cake flour for a tender crumb; all-purpose flour will yield a denser cake.
  • You can cook the blueberries before pureeing if preferred for the reduction step.
  • Ensure cakes are completely cooled before frosting to avoid melting the buttercream.
  • Kefir or buttermilk adds moisture and slight tang which complements the blueberry flavor.
  • Leveling the cake layers ensures neat assembly and even layers.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/blueberry-layer-cake-with-lemon-blueberry-filling-and-blueberry-buttercream-recipe/