If you’re looking for a show-stopping dessert that’s both comforting and sophisticated, this Blueberry Layer Cake with Cream Cheese Frosting might just be your new go-to. Fresh blueberries, tender vanilla cake, and a tangy-sweet cream cheese frosting come together in a gorgeous layered masterpiece that feels just as perfect for a summer birthday as it does for a cozy winter dinner party.
First off, thank you so much for stopping by my kitchen today. It means the world to me to share recipes with fellow food lovers, especially those like this one that feel like instant classics. I can’t wait for you to try it—and if you’d like to get this recipe straight to your inbox along with more seasonal baking inspiration, be sure to subscribe below. You won’t want to miss the next delicious adventure!
Now, let’s get into the heart of this blueberry layer cake with cream cheese frosting—and why it’s anything but your average berry dessert.
What is Blueberry Layer Cake with Cream Cheese Frosting?
This cake is exactly what it sounds like—a tender, moist vanilla cake layered with juicy blueberries and covered in rich, tangy cream cheese frosting. But oh, it’s so much more than that! It’s a love letter to berry season, but it doesn’t rely on it—thanks to the use of fresh or frozen blueberries, you can enjoy this cake year-round. Each bite is a dreamy mix of soft crumb, vibrant berries, and lusciously smooth frosting. It’s fresh, elegant, and a little indulgent in the best way possible.
Why You’ll Love This Blueberry Cake
I promised you versatile, and here’s proof! This blueberry cake is:
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Fresh and fruity – Bursting with natural sweetness and the signature pop of blueberries.
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Incredibly moist – Thanks to sour cream and a touch of oil in the batter.
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Perfect for any occasion – Dress it up with fresh flowers or keep it simple with a sprinkle of zest on top.
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Balanced – The cream cheese frosting adds the perfect tangy contrast to the sweet cake and berries.
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Make-ahead friendly – You can bake the layers and prepare the frosting a day in advance.
And honestly, the smell when this is in the oven? Incredible!!
What Does It Taste Like?
Imagine the softest vanilla cake you’ve ever had—melt-in-your-mouth texture, buttery without being heavy. Now imagine it studded with juicy blueberries that soften just slightly as they bake, releasing little bursts of sweet-tart flavor into every bite. Wrap all of that in a cool, creamy cloud of vanilla cream cheese frosting, and you’ve got yourself a slice of heaven.
It’s the kind of dessert that tastes like something your grandmother would have made, but with the presentation of a high-end bakery cake. Comfort and class, all in one.
Benefits of Making This Cake
Beyond being beautiful and delicious, this blueberry cake is:
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A crowd-pleaser – Always gets compliments!
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Customizable – Make it with lemon zest, almond extract, or even layer it with lemon curd.
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Simple, but impressive – It looks fancy, but the steps are totally manageable.
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Versatile – Great for birthdays, showers, brunches, or just a weekend baking project.
Ingredients You’ll Need
For the Blueberry Cake:
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2 ½ cups (315g) all-purpose flour
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2 ½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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¾ cup (170g) unsalted butter, softened
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1 cup (200g) granulated sugar
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½ cup (100g) light brown sugar
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3 large eggs, room temperature
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2 tsp vanilla extract
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1 cup (240g) sour cream
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⅓ cup (80ml) vegetable oil
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1 ½ cups (200g) fresh or frozen blueberries tossed in 1 tbsp flour
For the Cream Cheese Frosting:
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1 ½ cups (340g) cream cheese, softened
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¾ cup (170g) unsalted butter, softened
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4 cups (480g) powdered sugar, sifted
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2 tsp vanilla extract
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Pinch of salt
Optional Garnishes:
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Fresh blueberries
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Lemon zest
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Edible flowers
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Mint leaves
Tools You’ll Need
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Stand mixer or hand mixer
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Mixing bowls
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Rubber spatula
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Measuring cups and spoons
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3 8-inch round cake pans
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Parchment paper
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Cooling racks
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Offset spatula for frosting
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Cake turntable (optional but helpful!)
Ingredient Additions & Substitutions
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Frozen blueberries can absolutely be used—just don’t thaw them before folding into the batter.
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Lemon zest adds a bright citrus note—highly recommend if you want a lemon-blueberry vibe.
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Almond extract can be added (½ tsp) for a bakery-style touch.
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Greek yogurt can be swapped for sour cream.
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Gluten-free flour (1:1 blend) works well for a GF version—just keep an eye on baking time.
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For a lighter frosting, whip in ½ cup of heavy cream after the frosting is prepared.
How to Make Blueberry Layer Cake with Cream Cheese Frosting
Step 1: Prep Your Cake Pans
Grease and line the bottoms of three 8-inch round cake pans with parchment paper. Preheat your oven to 350°F (175°C).
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugars
In a large bowl using a hand or stand mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy—about 3-4 minutes.
Step 4: Add Eggs and Flavoring
Beat in the eggs one at a time, scraping down the sides between each addition. Stir in vanilla extract.
Step 5: Combine with Wet Ingredients
Add sour cream and oil to the batter and mix until smooth. Then, gradually add the dry ingredients. Mix just until combined—don’t overmix!
Step 6: Fold in Blueberries
Toss your blueberries with a little flour (this keeps them from sinking), then gently fold them into the batter.
Step 7: Divide and Bake
Divide the batter evenly between the three pans. Smooth the tops and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let cool in pans for 10 minutes, then turn out onto wire racks and cool completely.
Step 8: Make the Cream Cheese Frosting
Beat the cream cheese and butter until fluffy, about 3 minutes. Add the vanilla and a pinch of salt. Gradually beat in the powdered sugar, one cup at a time. Beat until smooth and spreadable.
Step 9: Assemble the Cake
Place one cake layer on your serving plate. Spread a generous layer of frosting on top. Add the second cake layer, frost again, then finish with the third layer. Frost the top and sides of the cake, smoothing with an offset spatula.
Step 10: Decorate
Top with fresh blueberries, lemon zest, or flowers for a stunning presentation. I’m kicking myself for not having shot it when I made it last spring—next time I will!
What to Serve with This Cake
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A light, floral tea like chamomile or lavender
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Chilled glasses of Prosecco or sparkling lemonade
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Fresh fruit salads
Tips for Making the Perfect Cake
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Don’t skip the parchment paper—it makes removing the layers so much easier.
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Let ingredients come to room temp for best results, especially eggs and cream cheese.
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Don’t overmix once flour is added. It’s the key to a soft crumb!
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Chill the cake for 20 minutes before slicing for cleaner cuts.
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If your blueberries sank, try tossing them with more flour next time.
How to Store This Cake
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Room Temp: Up to 4 hours, covered.
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Fridge: Store in an airtight container for up to 4 days. Bring to room temp before serving for best texture.
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Freezer: Freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight.
Frequently Asked Questions
Can I use frozen blueberries?
Yes! Just don’t thaw them before using—they’ll bleed into the batter less that way.
Can I make this ahead of time?
Absolutely. Bake the cake layers a day ahead and wrap tightly. Frosting can be made up to 2 days ahead.
What if I only have two pans?
You can bake in batches, or divide the batter between two pans and slice them in half horizontally for four thinner layers.
Can I make cupcakes instead?
Yes! Bake for 18–22 minutes at 350°F (175°C), and it should yield about 24 cupcakes.
Can I reduce the sugar?
You can reduce the sugar in the cake by up to ¼ cup without major texture changes. For the frosting, try reducing by ½ cup—but taste as you go!
Final Thoughts
This blueberry layer cake with cream cheese frosting is elegant, inviting, and full of flavor that lingers in the best way. Whether you’re baking it for a birthday, baby shower, or just because you had a box of blueberries calling your name, it delivers every single time.
The soft vanilla crumb, juicy pockets of berry, and that tangy-sweet frosting are truly a match made in dessert heaven. I hope it becomes one of those recipes you come back to again and again.
And if you love this one, don’t miss my other peachy-blueberry favorites—like my Peach Blueberry Cobbler or Mini Peach Cupcakes with Blueberry Buttercream. Summer fruits just love each other!
Share the Love
If you try this recipe, I’d be so grateful if you leave a review or drop a photo over on Pinterest or Instagram and tag me. Seeing your bakes come to life makes my day every time!
Nutrition Information (per serving)
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Calories: ~490
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Fat: 27g
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Carbohydrates: 60g
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Sugar: 42g
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Protein: 5g
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Fiber: 1g
Not exactly diet food—but totally worth it!