Vanilla Cake with Blueberry Filling

This cake is a family favorite. It's simple, yet elegant and it's always a crowd-pleaser. I especially love the combination of vanilla and blueberries, they pair so well together.

For this layer cake, I decided to use my homemade blueberry cake filling instead of blueberry jam because I love the flavor and the chunky texture. The vanilla buttercream is smooth, easy to work with, and not too sweet, which really lets the blueberry flavor shine.

This cake may look like something from a bakery, but it's actually not difficult to make from scratch.

If you love easy blueberry desserts, don't miss these reader favorites:
→ Blueberry Apple Crumble
→ Blueberry Chocolate Chip Muffins
→ Easy Lemon Blueberry Cookies

💕 Why you'll love this recipe

• Simple ingredients: This recipe uses ingredients you probably already have in your pantry.
• The perfect blueberry cake filling: What I love the most is that this filling is not too thick like jam, but it's not runny either. It holds its shape but still gives you that pretty drip when you slice it.
• Impressive: A gorgeous cake that's great for any celebration.
• It's delicious: Every bite is perfectly balanced - from the soft, vanilla cake and juicy homemade blueberry filling to the rich, creamy vanilla buttercream frosting.

Ingredients you'll need

Blueberry Filling

• Blueberries: You can use fresh or frozen.
• Granulated sugar: It helps bring out the natural flavor of the berries.
• Cornstarch: This helps to thicken the filling.
• Water: Keeps it smooth and prevents the blueberries from burning while cooking.
• Lemon juice: It really does brighten the flavor and it also adds a slight tang.

Less Sweet Vanilla Buttercream Frosting

• Unsalted Butter: I always use softened, room temperature butter.
• Powdered sugar: It not only sweetens the frosting, but it also helps to thicken it.
• Heavy cream: It makes the frosting smooth and creamy.
• Vanilla extract: I recommend using pure vanilla extract for the best flavor.

See the recipe card at the end of the post for quantities. 👇

Equipment you'll need

• Two round 8 inch cake pans
• Parchment paper
• Hand mixer or stand mixer fitted with a paddle attachment
• Rubber spatula
• Offset spatula
• Piping bag and tip (optional, for swirls)

How to Make Vanilla Cake with Blueberry Filling

Step-by-step Instructions

First, make the blueberry filling.

1. Add blueberries, sugar, lemon juice, water, and cornstarch to a saucepan.

2. Cook over medium-low heat, stirring occasionally, until it starts to bubble and the berries soften.

3. Then continue to cook until the mixture thickens. You'll know it's ready when you drag a spatula across the bottom of the pan and the filling leaves a line that slowly comes back together.

4. After that, transfer it to a bowl, cool completely, then refrigerate for at least 1 hour. It will thicken a bit.

Then, make the vanilla cake layers.

1. Grease and flour two 8-inch pans, then line the bottoms with parchment paper.

2. In a medium bowl, sift the flour and baking powder. Then add the salt and set aside.

3. In a large bowl, beat the butter until creamy.

4. Add the sugar and beat until the mixture is light and fluffy.

5. Then add the eggs one at a time, beating well after each addition. After that, add the vanilla and oil and mix again.

6. Add the flour mixture and milk in alternating additions, mixing just until combined. Don't overmix.

7. Divide the batter evenly between the prepared pans.

8. Bake until the cakes are lightly golden and a toothpick inserted in the middle comes out clean.

Let the cakes cool completely before assembling.

Make the Vanilla Buttercream

1. First, beat the butter until it's very smooth and soft, about 2 minutes.

2. Then add the powdered sugar, vanilla, and cream and beat for about 8-10 minutes.

Assemble and Decorate the Cake

1. Place one cake layer on a serving plate or cake stand and evenly spread some buttercream over the top.

2. Then pipe a border around the edge with more buttercream to hold the filling in.

3. After that, spoon the chilled blueberry filling inside the border and gently spread it out to the edges.

4. Then place the second cake layer on top.

5. Apply a thin crumb coat and chill the cake for 30 minutes (or freeze for 10 minutes).

6. Frost the top and sides with the remaining buttercream. Decorate with swirls and fresh blueberries, if desired.

Recipe notes

Make-ahead options

• Cake layers: Bake 1-2 days in advance. Let them cool, wrap tightly in plastic wrap, and refrigerate.
• Filling: Can be made up to 2 days ahead. Store in an airtight container in the fridge.
• Buttercream: Best made the day you plan to assemble the cake.

Storage Tips & Freezing Instructions

Refrigerator: Store leftover cake in an airtight container for up to 4 days. Bring to room temperature before serving.
Freezer:
Unfrosted cake layers can be frozen for up to 2 months. Wrap them in plastic wrap and foil.
Blueberry filling can be frozen separately. Thaw in the fridge before using.
I would avoid freezing the fully assembled cake, as the texture of the buttercream and filling may change.

Variations 

• Add lemon zest to the cake batter or the buttercream for more citrus flavor.
• For a lighter option, top with whipped cream (like my Strawberry Whipped Cream Cake).