This Sumptuous Triple-Layer Blueberry Cake features three perfectly moist layers, each enriched with wild blueberries and paired with a homemade blueberry sauce that infuses each bite with a burst of fruitiness. Topped and filled with a creamy blueberry frosting that’s subtly enhanced with the option of ground freeze-dried blueberries for extra flavor and color, this cake is not only a visual delight but also a gastronomic masterpiece.
Why You’ll Love This
Each element of this cake, from the airy sponge to the rich frosting, is designed to celebrate the unique tartness and sweetness of blueberries. The addition of sour cream in the batter ensures the cake remains moist and tender, while the blueberry sauce provides an extra layer of moisture and tanginess that complements the sweet frosting perfectly. It’s a true treat for anyone who loves the delightful combination of fruit and cake.
Perfect Occasion
This cake is ideal for special occasions such as birthdays, anniversaries, and especially perfect for summer gatherings where a refreshing, fruity dessert is most appreciated. It’s also great for afternoon tea or as a spectacular dessert for a festive brunch.
Decoration Tips
To beautifully decorate this cake, consider adding fresh blueberries and mint leaves on top for a natural and elegant look. For a more festive or dramatic presentation, sprinkle some edible glitter or silver dragées over the frosting. Piping additional decorative borders or rosettes around the edges can also enhance its sophistication.
Ingredients:
- For the Cake:
- 3 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 ¾ cup white granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup sour cream, room temperature
- 4 large eggs
- 1 cup buttermilk, room temperature
- 1 ¼ cup frozen wild blueberries
- 1 tablespoon flour (for blueberries)
- For the Blueberry Sauce:
- 1 lb blueberries, fresh or frozen
- ½ cup white granulated sugar
- ⅓ cup water
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- For the Blueberry Frosting:
- 2 cups unsalted butter, room temperature
- 2 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 2 tablespoons blueberry sauce
- ½ teaspoon salt
- 1 oz ground freeze-dried blueberries (optional)
Instructions:
- Cake Preparation:
- Preheat the oven to 350°F. Grease and line three 8-inch cake pans.
- Sift together flour, baking powder, baking soda, and salt. Toss blueberries in 1 tablespoon of flour.
- Cream butter and sugar until fluffy. Add vanilla, sour cream, and eggs. Alternate adding dry ingredients and buttermilk, starting and ending with dry ingredients. Fold in blueberries.
- Divide batter among pans and bake for 22-25 minutes. Cool in pans, then on a rack.
- Blueberry Sauce:
- Combine all sauce ingredients in a saucepan. Cook until thickened. Cool completely.
- Blueberry Frosting:
- Beat butter until light. Gradually add powdered sugar, then mix in vanilla, blueberry sauce, salt, and freeze-dried blueberries until smooth.
- Assembly:
- Level cakes if needed. Place first layer on a plate, spread frosting and pipe a border, fill with sauce. Repeat with remaining layers.
- Apply a crumb coat and chill. Frost with remaining frosting.
- Top with remaining blueberry sauce and decorate as desired.
Enjoy this breathtakingly delicious Triple-Layer Blueberry Cake, where every layer promises a harmonious blend of textures and flavors, making it the perfect centerpiece for any celebration.
