Hey everyone, Jason Griffith here! There’s something truly special about a homemade cake, especially when it’s bursting with the fresh, vibrant flavor of blueberries. This Blueberry Cake with Blueberry Frosting recipe is my absolute favorite. It’s a beautiful, moist cake with a tender crumb, a sweet burst of juicy blueberries in every bite, and a creamy, tangy frosting that is simply divine. It’s the perfect dessert for a summer gathering, a birthday party, or a simple Sunday dinner.
Why I Love This Recipe
What I love most about this recipe is how it celebrates the flavor of fresh blueberries. The cake itself is incredibly moist and tender, and the blueberries burst as it bakes, creating a beautiful flavor and a stunning visual. But the real star of the show is the homemade blueberry frosting. It’s a creamy, tangy frosting that is infused with the bright, fruity flavor of blueberries, making it a perfect complement to the cake. This recipe is a fantastic way to impress your friends and family with a homemade treat that they will be talking about for days.
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups fresh blueberries, tossed in 1 tablespoon flour
For the Blueberry Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup fresh blueberries, mashed
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Swaps and Notes
- Blueberries: Fresh blueberries are best for this recipe. If you’re using frozen, don’t thaw them! Just toss them in a tablespoon of flour before adding them to the batter.
- Buttermilk: Buttermilk is a must for the cake! It reacts with the baking soda to create a light, tender crumb. If you don’t have it, you can make a simple substitute by adding a tablespoon of white vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes.
- Butter: Use unsalted butter for both the cake and the frosting. Make sure it’s softened to room temperature for the frosting.
- Frosting: The mashed blueberries in the frosting add a beautiful color and a fantastic flavor. You can also use a little bit of blueberry jam.
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the Butter and Sugar: In a large bowl, using a hand mixer or a stand mixer with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 3-5 minutes, until the mixture is light and fluffy.
- Add the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
- Combine the Wet and Dry: Add the flour mixture to the butter mixture in three alternating additions with the buttermilk, beginning and ending with the flour mixture. Mix on low speed until just combined. Do not overmix! Gently fold in the blueberries.
- Bake the Cake: Pour the batter into your prepared cake pan and spread it out evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the Frosting: In a large bowl, using a hand mixer, beat the softened butter until it is light and creamy. Gradually add the powdered sugar, mixing on low speed until combined. Beat in the mashed blueberries, milk, and vanilla extract until the frosting is smooth and fluffy.
- Assemble and Serve: Once the cake is completely cooled, frost the top and sides of the cake. Garnish with a few fresh blueberries. Serve immediately.
Tips for Success
- Toss Blueberries in Flour: Tossing the blueberries in flour before adding them to the batter helps prevent them from sinking to the bottom of the cake.
- Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature. This is the most important tip for a light, fluffy cake!
- Don’t Overmix: Overmixing the batter will develop the gluten and result in a tough, dense cake.
- Cool the Cake Completely: Don’t frost the cake until it’s completely cooled, or the frosting will melt and slide off.
Serving Suggestions and Pairings
This Blueberry Cake is a perfect dessert on its own. It’s so rich and decadent that you don’t need much else. You could serve it with a simple cup of coffee or a glass of milk. For a full dessert spread, it would go perfectly with other classic treats like a big family banana pudding or some delicious easy pumpkin spice muffins.
Nutritional Information (per serving, approximate)
- Calories: 500 kcal
- Carbohydrates: 70g
- Protein: 6g
- Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 80mg
- Sodium: 250mg
- Fiber: 2g
- Sugar: 50g
Disclaimer: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.
Storage and Leftover Tips
This cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze it for up to 3 months. Thaw it at room temperature for a few hours before serving.
More Recipes You’ll Love
If you enjoy baking and creating delicious treats from scratch, you might also like these other recipes:
- This Chocolate Chip Banana Bread is my favorite way to use up overripe bananas
- This Easy Ice Cream Sandwich Cake is my favorite no-bake summer dessert
- This Blueberry Lemonade is my favorite refreshing drink for sunny days
Final Thoughts
This Blueberry Cake with Blueberry Frosting is a perfect example of how a simple recipe can deliver a huge payoff in flavor. It’s a delicious, comforting dessert that will make any gathering feel a little bit brighter. Give this recipe a try, and I guarantee you’ll be making it again and again.
What’s your favorite cake flavor? I’d love to hear your ideas in the comments below! Be sure to follow me for more recipes that are as simple as they are delicious.
Blueberry Cake with Blueberry Frosting: The Ultimate Dessert
Ingredients
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons salt
- 2 cups unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups buttermilk
- 1 tablespoon all-purpose flour
- 4 cups fresh blueberries
- 1 tablespoon milk
- 2 teaspoons vanilla extract for the frosting
- 4 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the baking powder, baking soda, salt, and flour.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
- Gently fold in the fresh blueberries.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar and milk, mixing until smooth.
- Add the vanilla extract and mix until fully incorporated.
- Once the cakes are cool, spread a layer of frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
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