A moist blueberry layer cake made with four layers of sour cream cake, a delicious whipped cream blueberry filling with mascarpone, homemade blueberry sauce and a whipped white chocolate frosting.

birthday blueberry layer cake

This blueberry birthday cake is the perfect celebration cake for any blueberry lover. Four cake layers may seem over the top, but trust they are not. The layers are thin, intertwined with a luscious mascarpone cream filling that is bursting with blueberries. Every bite is a treat.

blueberry layer cake with flowers

I’m very specific with this blueberry layer cake, or any cake, and it’s these little things that make it taste really good.

1. I’m not a fan of buttercream so I’m basing this recipe on whipped cream filling.  I apologize to all the fans of buttercream, because I don’t know if I’ll ever share any buttercream recipes on here, but I just really don’t like it. Maybe I haven’t tried a good buttercream cake yet, but so far every time I had it, usually at birthday parties, all I could taste was the butter.

2. I like my cakes moist, with a ton of filling. If it’s mostly cake and little to no filling, let’s just call it a coffee cake and have it for breakfast.
If it’s a special party cake, it has to have some filling in it! And by some I really mean a lot. My favorite cakes have more filling than actual cake, or at least reach that 50-50 ratio, and I’m not changing my mind about that any time soon.

plain baked cake
cake layer with blueberry sauce
decorated blueberry birthday cake

This cake is soft, like the softest pillow in the world. It is rich and moist, but not too dense, thanks to the sour cream in the batter. The cake layers are brushed with blueberry sauce and filled with a rich blueberry whipped cream mixed with mascarpone cheese and lemon zest.

This cake smells like a blueberry bush in the summer and its color matches that of a dreamy lilac hydrangea. It is my favorite cake to date and I make it every year to celebrate the summer. And if you want a perfect drink to serve with this cake, choose this blueberry elderflower mocktail. It’s fizzy and great for kids and adults.

slice of blueberry cake

More blueberry recipes to explore

birthday blueberry layer cake
blueberry layer cake

Recipe

Very blueberry layer cake

A rich, moist layer cake with blueberries and cream. It's the perfect birthday cake. Recipe makes one 9-inch blueberry cake.
Prep 40 minutes
Cook 30 minutes
Chill 1 hour
Total Time 2 hours 10 minutes
Servings 10
Rating
5

Ingredients 

Cake
  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup European butter at room temperature
  • 2 cups granulated sugar
  • 4 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup whole milk
  • 1 scant cup sour cream
Blueberry sauce
  • 1/4 cup water
  • 3 tablespoons sugar
  • 2 tablespoons lemon juice
  • 3/4 cup frozen blueberries
Filling
  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla bean paste
  • 1/2 cup mascarpone cheese
  • 1/2 tablespoons lemon zest
  • 14 oz frozen wild blueberries thawed
Frosting
  • 2.5 oz white chocolate
  • 1 cup heavy cream
  • 2 oz frozen wild blueberries thawed
  • 1/2 cup fresh blueberries optional

Instructions

Make the cake
  • To make the cake, butter two 9-inch (23 cm) cake pans, line the bottoms with parchment paper and butter the parchment too. Sprinkle the sides with flour. Preheat the oven to 350°F (175°C).
  • In a medium bowl, whisk together flour, salt, baking powder and soda. Set aside. In a small bowl whisk together the milk and sour cream and set that aside too.
  • In a large bowl (or in your mixer) beat butter until creamy and fluffy. Gradually add sugar and beat until incorporated. Add eggs one at a time, beating well after each addition. Lastly whisk in the vanilla paste.
  • With the mixer set on low, or by hand, alternately add the flour and milk mixtures, starting and ending with flour (so you add flour – milk – F – M – F).
  • Divide the batter and pour it into the prepared pans. Smooth the surface with a spatula and bake each cake for 25-30 minutes or until the cake is golden brown and a toothpick inserted in the center of the cake comes out clean.
  • Cool cake for 10 minutes, then remove it from the pan (run a knife around the edges, invert cake onto a plate, remove parchment paper and then invert again on a large plate). Cool completely.
    At this point, you can wrap the cake layers in plastic wrap and store them at room temperature for 1 day or in the freezer for up to 3 months.
Make the blueberry sauce
  • As the cakes bake, you can make the sauce.
    Combine all the ingredients in a saucepan set over medium-high heat. Bring the mixture to a boil, stirring occasionally. Cook for a few minutes. The liquid should become purple just as the blueberries, thick and the blueberries soft.
  • Remove from heat, set aside and cool completely.
Prepare the filling
  • Using an electric mixer and a large bowl, beat the cream with sugar on low-medium speed until soft peaks form. Add mascarpone, along with lemon zest and vanilla.
  • Mixing on low speed, whip cream and mascarpone until the mixture is smooth. (Do not overbeat or your mascarpone will curdle.) Fold in the blueberries.
Assemble and frost the cake
  • First level each cake (if needed) and split each cake layer in two, so you get 4 equal layers.
  • Put the first layer on a large plate and brush some blueberry sauce over it. Spread 1/3 of the filling over the cake. Repeat with two more layers. Cover with the last, 4th, layer. Transfer the cake to the refrigerator and let the filling set for 1 hour, while you make the frosting.
    (TIP: Use a 9-inch cake baking ring when filling the cake to prevent the filling from coming out the sides. Remove the ring before your frost the cake.)
  • Make the frosting as the cake chills: Melt white chocolate over a double broiler. Remove it from heat and allow to cool in the bowl for about 15 minutes.
  • Whip the cream until soft peaks form. Fold in the melted chocolate and thawed wild blueberries, gently whisk until incorporated. Spread the frosting over the cake, starting at the top and then brushing it down the sides.
  • Chill cake in the refrigerator until frosting sets, then decorate it with fresh blueberries and chill until you are ready to serve. Cake keeps, covered in the refrigerator, for up to 3 days.

Notes

Cake layers and blueberry sauce can be made ahead of time and kept in the refrigerator. Chilled and rested cake layers also have a more manageable crumb and are easier to frost. 
5 from 2 votes

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  1. Katherines Corner says:

    this is fantastic!!!! Pinned and I will be sharing at Katherines Corner tomorrow. I invite you to stop by an d share your wonderful blog at my blog hop too. Hugs!

    1. Alice says:

      Thank you so much Katherine!
      Am jumping to your blog right after this reply. 🙂

  2. Hannah says:

    Hi, what’s the correct weight of sugar… 35g is not the same as 1.75 cups or 13.5oz

    Thanks!

    1. Alice says:

      You’re right Hannah! Thanks for pointing that out, has to be the worst typo I ever made.

      I fixed it now, the correct weight is 385 grams.

      Thanks again! 🙂

  3. Sarah says:

    I just made this for my daughters fairy birthday party yesterday. It is the best birthday cake ever! It was a huge hit. It tasted so fresh. Thank you for an amazing dessert

    1. Alice says:

      Thank you Sarah, I’m happy you liked it. And that sounds like an amazing party, happy birthday to your daughter! 🙂

  4. Monique says:

    Hi,
    This looks amazing. Can I use the same recipe to make a 2 layer rectangular cake? e.g. in a 9×13 pan?
    Thanks!

    1. Alice says:

      Hi Monique, thank you!
      There are really two options, depending on how tall you want the final cake to be.

      My recipe calls for 2 round 9-inch pans, but the same amount can also fill up one 9×13 pan.
      You can pour all the batter in a 9×13 inch pan, bake it, cool it and then split it into 2 to get a layer cake, but it won’t be a very tall one.

      For a 2 layer cake with thick layers that don’t require cake splitting, etc. you do need to double the recipe.
      That will make a lot of batter, so you can also just do one batch of batter as I have it written in the recipe, pop it in the oven and as that bakes you can make another one.

      Also keep in mind that a cake of this size can take a little longer to bake, so keep an eye on it and use a cake tester before you finally pull it out of the oven.

      As far as the filling goes, I think one batch is enough for a 2 layer cake, however you can always adjust that to your taste / needs.

      Hope this helps!
      And let me know if you have any other questions. 🙂

    2. Monique says:

      Thanks, Alice! It’s for my son’s birthday party and we have about 30 guests. I was thinking of splitting the 9×13 pan into two…and hope that it would be at least 2″ tall with the filling. Does the batter rise much? Also where you can find vanilla paste? I checked our local superstore but didn’t see it.

    3. Alice says:

      2 inches is definitely doable! In fact I think it might even end up being about 2.5 inches tall, which will look really lovely once it’s cut. The batter does rise a bit.

      My store stocks vanilla bean paste in the baking section. If you can’t find it there, you can also find it in a baking supply store or even on Amazon. However, since you’re putting this in the batter, you can easily use vanilla extract instead. It’ll give you the same flavor, without the vanilla bean specks (which aren’t that visible in the baked cake anyway). I think extract is more easily available. And if you can’t find that, you can also scrape out the seeds from 1 vanilla bean pod and whisk these in the batter.

      Hope this helps and happy birthday to your son! 🙂

    4. Monique says:

      Thanks Alice! I do have Vanilla extract so I’ll use that instead 🙂 I notice the recipe also calls for it in the filling. Can I use extract too there or does it change the consistency of the filling?

    5. Alice says:

      You can definitely use it in the filling! While the paste is thicker than extract, there is hardly a difference in the end.

      If you want to be more on the safer side, you can also add 1/4 tsp first, beat the cream, taste it and then add another 1/4 tsp if you feel it needs more flavor. 🙂

    6. Monique says:

      Thanks so much for all your help! Will let you know how it turns out 🙂

    7. Alice says:

      You’re welcome! And great, I’d love that 🙂

    8. Sara says:

      Hi Monique,
      I know it’s been awhile, but how did this end up turning out for you? I’d also like to split the 9×13 pan into two for 30 guests. Was it tall enough? It’s for my daughter’s third birthday. She wanted a purple cake with blueberries (favorite color and favorite fruit, so this is perfect!).
      Thank you!
      Sara

    9. Monique says:

      Hi Sara,
      It has been awhile! If I remember correctly, I ended up making two batches rather than splitting the one cake into two. It was plenty tall enough! Everyone loved it. happy birthday to your daughter 🙂
      Monique

    10. Sara says:

      Thank you so much for getting back to me and for the birthday wishes!

    11. Alice says:

      Please excuse me for inserting myself into your conversation, I just wanted to say I love it when you guys talk to each other and help each other out! 🙂

      Thank you Monique
      and happy birthday to your daughter, Sara!