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–+ servings
blueberry vanilla cream cake 941805388

Bake Your Blueberry Vanilla Cream Cake

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Moist 3-layer Vanilla Cake with Blueberry Jam filling & Cream Cheese Frosting. The ultimate Blueberry Vanilla Cream Cake!
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Prep Time 45 minutes
Cook Time 23 minutes
Total Time 2 hours 8 minutes
Servings: 1
Course: Dessert
Cuisine: American
Calories: 657
Ingredients Method Nutrition Notes

Ingredients
  

Vanilla Cake
  • 3 1/2 cups Cake flour
  • 1/4 cup Cornstarch
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 1 cup Unsalted butter room temperature
  • 3 TBSP Oil canola or vegetable oil
  • 1 1/2 cups White granulated sugar
  • 4 Large eggs room temperature
  • 1 TBSP Pure vanilla extract
  • 1 cup Sour cream room temperature
  • 1 cups Buttermilk room temperature
Homemade Blueberry Jam
  • 3 cups Blueberries
  • 3/4 cups White granulated sugar
Cream Cheese Frosting
  • 2 cups Unsalted butter room temperature
  • 12 oz Cream cheese room temperature
  • 4 cups Powdered sugar sifted
  • 1 tsp Pure vanilla extract
  • 1 cup Blueberries for decorating

Method
 

Vanilla Cake
  1. Preheat oven to 350°F. Spray three 8-inch cake pans with non-stick baking spray. Place an 8-inch parchment circle on the bottom of each pan and spray again. Set aside.
  2. Sift the flour, baking powder, baking soda, and salt into a medium bowl.
  3. Beat the butter, oil, and sugar on high speed with a mixer for 2 minutes until pale.
  4. Add the sour cream, vanilla, and eggs. Mix on medium speed until combined.
  5. Add half of the flour and half of the buttermilk. Mix on low speed until just combined. Add the remaining flour and buttermilk, then mix on low speed until just combined.
  6. Divide the batter evenly among the three pans. Bake for 21-24 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
  7. Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack. Allow the cakes to cool completely before decorating.
Homemade Blueberry Jam
  1. Combine the blueberries and sugar in a saucepan over medium heat. Heat until the sugar dissolves, then cook until the jam thickens.
  2. Pour the jam into a glass measuring cup and cool completely before using.
Cream Cheese Frosting
  1. Sift the powdered sugar into a medium bowl. Set aside.
  2. Ensure butter and cream cheese are at room temperature. Beat the butter and cream cheese on high speed with a mixer for 2 minutes. Scrape the bowl with a rubber spatula. If any chunks remain, beat on high speed until smooth.
  3. Add half of the sifted powdered sugar. Mix on low speed until combined, then add the remaining powdered sugar.
  4. Add the vanilla and mix on high speed until the frosting becomes creamy.
Assembly
  1. Place the first cake layer. Spread 3/4 cup of frosting over the cake. Pipe a frosting border around the edge, then spread half of the jam in the middle.
  2. Repeat the frosting and jam steps with the second cake layer. Place the final cake layer with its bottom facing up.
  3. Apply a thin layer of frosting to the entire cake. Freeze the cake for 15 minutes.
  4. Finish frosting the cake and top with fresh blueberries.

Nutrition

Calories: 657kcalCarbohydrates: 84gProtein: 6gFat: 48gSaturated Fat: 28gCholesterol: 123mgSodium: 360mgFiber: 1gSugar: 31g

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 3 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.