If you’re someone who swoons at the sight of fresh blueberries, this cake recipe was made for you. With its tender crumb, rich cream cheese frosting, and a dazzling blueberry glaze, this cake is the perfect blend of elegance and flavor. Don’t be put off by the steps—while it takes a little time, the result is nothing short of spectacular. It’s ideal for celebrations, brunches, or whenever you want to impress without going overboard on sweetness. The cake itself is light and delicate, allowing the cream and berry flavors to shine beautifully.
Ingredients for Blueberries and Cream Layer Cake
FOR THE CAKE:
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1 stick butter, room temperature (1/2 cup / 113 grams)
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3/4 cup sugar (150 grams)
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1 1/2 cups self-rising flour (180 grams)
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2 eggs, room temperature
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1/2 cup milk, slightly warmed (120 milliliters)
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3 tablespoons sour cream, room temperature (45 milliliters)
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1/2 teaspoon pure vanilla extract
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1 cup fresh or frozen blueberries (150 grams)
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1/8 cup self-rising flour (15 grams) – for coating the blueberries
FOR THE FROSTING:
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6 oz cream cheese, softened (170 grams)
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1 tablespoon butter, softened (14 grams)
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1 box powdered sugar (about 3 1/2 cups / 420 grams)
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1 tablespoon milk (15 milliliters)
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1/4 teaspoon vanilla extract
FOR THE BLUEBERRY GLAZE:
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1 cup blueberries, thawed if frozen (150 grams)
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1/4 cup orange juice (60 milliliters)
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2 tablespoons lemon juice (30 milliliters)
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1/3 cup sugar (67 grams)
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1 teaspoon butter (5 grams)
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1/8 cup cold water (30 milliliters)
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1 tablespoon cornstarch, mixed well into the cold water (8 grams)
How to Make Blueberries and Cream Cake
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Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour two 9-inch (23-centimeter) cake pans. Traditional greasing and flouring is recommended over spray for this recipe.
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Toss 1 cup (150 grams) of fresh or thawed blueberries with 1/8 cup (15 grams) of flour in a small bowl. Set aside.
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In a large bowl, cream the butter until smooth. Add the sugar and continue to beat for 3–5 minutes until light and fluffy. Add the sour cream and mix thoroughly.
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Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
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Alternately add the flour and warm milk to the batter, beginning and ending with the flour. Mix until just combined.
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Gently fold the floured blueberries into the batter.
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Pour the batter evenly into the prepared pans and bake for approximately 20 minutes, depending on your oven and pan type. The cakes should be lightly golden on top and begin to pull away from the edges. Avoid overbaking.
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Once baked, immediately invert the cakes onto wire racks and remove the pans. Let them cool completely before frosting.
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For the frosting, beat the cream cheese until smooth. Add the softened butter and continue beating. Gradually incorporate the powdered sugar, about 1 cup (120 grams) at a time. Add milk in small increments if the mixture becomes too thick. Stir in the vanilla extract and blend until smooth.
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Once the cakes are cool, spread half the frosting on the bottom layer. Place the second layer on top and spread the remaining frosting. You can leave the sides slightly bare for a rustic look or lightly smooth them out.
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To make the glaze, soak the blueberries in the orange and lemon juice mixed with sugar in a small saucepan.
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Heat the blueberry mixture over medium heat, add the butter, and bring it to a rolling boil.
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In a separate bowl, mix the cold water and cornstarch until fully dissolved. Quickly stir this into the boiling blueberry mixture.
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Continue to boil for about a minute until the mixture thickens into a glossy, spoonable glaze with whole blueberries. Stir gently to avoid crushing the berries.
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Let the glaze cool for at least 25 minutes. It should be cool enough not to melt the frosting but still pourable. Carefully spoon the glaze over the top of the cake, allowing it to run slightly over the edges for a decorative finish.
Final Thoughts
This blueberries and cream cake is as beautiful as it is delicious. The layers are moist and airy, the frosting creamy and smooth, and the glaze adds a tart burst of flavor that balances everything perfectly. Whether you’re serving it at a family gathering, a baby shower, or just treating yourself to a weekend bake, this cake is sure to leave a lasting impression. So grab those berries and let your baking skills shine—you’re about to create a masterpiece!
