🎂 Blueberry Birthday Cake
A deliciously moist blueberry birthday cake filled with juicy berries, layered with lemon or vanilla buttercream, and perfect for a summery celebration. This cake is not only beautiful but bursting with flavor in every bite!
Equipment
- 2 x 8-inch or 9-inch round cake pans
- Parchment paper (for lining pans)
- Mixing bowls (one large, one medium)
- Electric mixer (handheld or stand mixer with paddle attachment)
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Cooling racks
- Offset spatula or butter knife (for frosting)
- Cake turntable (optional but helpful for frosting evenly)
- Toothpick or cake tester (for doneness test)
- Citrus zester or fine grater (if using lemon zest)
- Cake board or serving plate
Ingredients
- For the Blueberry Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh or frozen blueberries tossed in 1 tbsp flour
- Zest of 1 lemon optional
- For the Frosting:
- 1 cup unsalted butter room temperature
- 3 –3½ cups powdered sugar sifted
- 1 –2 tbsp heavy cream or milk
- 1 tsp vanilla extract or lemon extract
- Pinch of salt
- Fresh blueberries and lemon slices for garnish optional
Instructions
- Preheat & Prepare Pans
- Preheat oven to 350°F (175°C).
- Grease and flour two 8-inch or 9-inch round cake pans. Line bottoms with parchment paper.
- Mix Dry Ingredients
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar
- In a large bowl, beat butter and sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time, beating after each. Mix in vanilla and lemon zest.
- Combine with Buttermilk
- Alternate adding dry ingredients and buttermilk to the wet mixture, starting and ending with dry. Mix until just combined.
- Fold in Blueberries
- Gently fold in floured blueberries using a spatula to prevent bleeding.
- Bake
- Divide batter evenly between pans and smooth tops.
- Bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Let cool in pans 10 minutes, then transfer to wire racks to cool completely.
- Make Frosting
- Beat butter until creamy. Gradually add powdered sugar, cream, vanilla, and salt.
- Beat until fluffy and smooth. Adjust consistency with more sugar or cream as needed.
- Assemble the Cake
- Place one layer on serving plate. Spread frosting evenly.
- Top with second layer and frost top and sides.
- Decorate with fresh blueberries, edible flowers, or lemon zest curls.
Notes
Fresh blueberries give the best flavor, but frozen ones work too—don’t thaw before adding.
For extra lemony flavor, swap vanilla in the cake and/or frosting with lemon extract.
You can make the cake layers a day ahead—wrap in plastic and refrigerate or freeze.