Our recipe for Summer Blueberry Layer Cake takes advantage of the tangy sweetness of these delicious berries. Berries are included in both the cake batter and in the icing, and you can get the wonderful flavor of blueberries without the addition of artificial flavors. This cake has a beautifully colored icing, with the blueberries contributing their gorgeous purple coloring in the icing.
Blueberries are a fruit that is native to North America, and they were utilized by the Native Americans as a source of food. After Europeans came to North America, they carried the useful bushes all over the world. North American blueberry producers grow almost 240 thousand tons of blueberries every single year. United States farmers are the top producers of these tasty berries, followed by those from Canada. Blueberries grow on spreading bushes, and they bear their royal blue colored berries from May to early July.
Summer Blueberry Layer Cake Recipe
- Two 9-Inch Round Cake Pans
- Small bowl
- Electric Mixer
- Large Mixing Bowl
- Medium-Sized Bowl
- Rubber Spatula
- ⅔ cup Softened Butter
- 1⅓ cups Granulated Sugar
- 2 teaspoons Vanilla Extract
- 2⅔ cups All-Purpose Flour
- 3½ teaspoons Baking Powder
- ¾ teaspoon Salt
- 1⅓ cups Milk
- 4 pcs Egg Whites
- 1 cup Fresh Blueberries
- 1 cup Fresh Blueberries
- ½ cup Granulated Sugar
- 1 cup Butter
- 1 teaspoon Vanilla Extract
- ½ teaspoon Salt
- 4 cups Powdered suga
- 6 tbsp Milk
- Additional Blueberries for garnish.
- Preheat the oven to 350 degrees. Grease and lightly flour two nine-inch round cake pans.
- In a small bowl, use an electric mixer to beat the egg whites until they are in stiff peaks. Set these aside until you will need them later.
- In a large mixing bowl, cream together the butter and the sugar with an electric mixer on medium speed. Beat in the vanilla.
- Alternately add the flour mixture and the milk to the bowl containing the butter and sugar mixture, beating well after each addition.
- Gently, using a rubber spatula, fold the egg whites into the batter. Do not beat the mixture after this point. You want to keep as much air in the mixture as possible.
- Divide the batter between the two cake pans. Sprinkle half a cup of blueberries on the top of the batter in each cake pan.
- Bake the cakes for 20 to 25 minutes in the center of the oven until they are golden brown and the centers of the cakes lightly spring back when touched.
- Remove the pans from the oven and allow the cakes to cool for about 10 minutes before turning the cakes out onto a wire rack to cool completely. This should take about an hour.
- As you’re waiting for the cakes to cool, you can start making the icing. In a small saucepan, combine the other 1 cup of blueberries and the ½ cup sugar. Lightly crush the blueberries to release the juices. Bring this mixture to a boil over medium low heat and let it simmer for about 20 minutes to create a thick, fruit studded syrup. Set the syrup aside to cool for at least 30 minutes.
- In a medium-sized bowl, use an electric mixer on medium speed to beat the blueberry syrup with the butter, and the vanilla along with the salt. Add the powdered sugar and beat it again until it is thick and creamy. Add half of the milk and beat the icing. Continue adding milk a tablespoon at a time until the icing is a thick texture, suitable for spreading on a cake.
- Put the bottom layer of the cake on your serving platter. Spread half of the icing on the top of the cake. Top this with the other layer of cake and spread the other half of the icing on the top of the cake. Garnish the cake with additional blueberries.
- Slice and serve the cake.
- Store this cake in the refrigerator for up to 5 days.