If you’ve been a longtime reader and client of Dreamery, than you know how much I love a good seasonal berry. Which is to no surprise there are plenty of ways to bake up these sweet and tangy summer blueberries. And this time I made something other than a pie, I know shocking! But this fresh blueberry vanilla layered cake, a birthday favorite from last year, was kindly being asked to be celebrated with again and the timing was perfect. The farmer’s markets are brimming with berries right now!
Summer cakes should be effortless, highlight the season’s flavors and of course withstand the heat. I took this delicious and fluffy lemon blueberry cake recipe, omitting the lemon to truly highlight the blueberry’s flavor.
Each cake layered filled with smashed fresh blueberries lightly sweetened with honey and topped with good ole cream cheese frosting. A light whisp of cream frosting on the outside of the assembled layers just to seal all that freshness inside, and because it’s summer no one wants to be eating so much dairy and sugar. At least I don’t…
But do give me all the fresh yummy blueberries please!
And because it’s summer and that bit of laziness almost always, and well deservingly, kicks in, simply accent that pretty mound of blueberries with fresh mint or whatever other herb you may have growing.
Sweet and simple, and beautiful enough to eat! This blueberry cake is a must to add onto your entertaining and party menus this summer!!
Happy summer, entertaining, chilling and savoring!
- 2 cups plus 6 tablespoons – All Purpose Flour
- 2 teaspoons – Baking Powder
- 1 teaspoon – Salt
- 3 cups – Fresh Blueberry {or any berry of your choice}
- 1/2 cup – Greek Yogurt
- 1/2 cup – Milk
- 2 teaspoons – Vanilla Extract
- 1 teaspoon – Vanilla Extract
- 1 cup {2 sticks} – Unsalted Butter {room temperature}
- 1 1/2 cups – Organic Cane Sugar
- 4 large– Eggs
- 2 cups - Mashed Blueberries, lightly drizzled with honey
- Fresh Blueberries, for layers and to top cake
- Preheat oven to 350* F. Butter two 9" round cake pans, and line the bottom with parchment paper, and sprinkle with flour to cover completely. Tap out excess flour.
- In a medium bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer fitted with a paddle attachment beat together the butter and sugar until light and fluffy {about 3 to 5 minutes}.
- Scrape down the sides of the bowl, then beat in the eggs, one at a time, mixing really well after each addition. Beat in the vanilla extract.
- Add the dry ingredients into your bowl and mix just until incorporated. While the mixer is on low, slowly add in the yogurt. Mix on low for a minute, scrape down sides of bowl then increase speed to medium-high and beat until smooth, 3 minutes more.
- Pour batter evenly into prepared pans. Bake rotating halfway, until the top springs back lightly to touch, and toothpick or skewer comes out clean from cake {about 30 minutes}. Remove from the oven and allow to cool in the pan on a wire rack for 10 minutes. Run your knife to loosen the cake, and invert from pan onto rack to cool completely. Let cool completely before assembling.
- With a long serrated knife, slice the tops of both cake layers, to create a level top. Slice each cake layer in half, so you will end up with four layers. {You can simply just make this a two layer cake. If so, then half both the blueberries and cream cheese frosting recipe}
- Spoon a thin layer of the mashed blueberries, then spoon about 1/2 cup of the cream cheese frosting and sprinkle with fresh blueberries. Repeat until placing the top cake layer atop, with the bottom facing up. Top with remaining cream cheese frosting, along with the sides, and spread evenly to cover cake.
- Decorate top with fresh berries, flowers or sprinkles.
- 1 pound {16 ounces} – Cream Cheese {room temperature}
- 2 teaspoons – Pure Vanilla Extract
- 1 cup {2 sticks} – Unsalted Butter {room temperature}
- 1 pound – Confectioners Sugar {sifted}
- In the bowl of an electric mixer, beat cream cheese and vanilla until fluffy and creamy {about 2 to 3 minutes}. With mixer on medium speed, gradually add butter, a tablespoon at a time, beating until incorporated.
- Reduce mixer speed to low, and slowly add sugar, beating until incorporated. Increase mixer to medium-high for a minute.
- Use immediately, or place in an air tight container and refrigerate up to 3 days. Bring to room temperature, and stir before using.
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