This post is sponsored by the U.S. Highbush Blueberry Council
This blueberry layered cake might just be the sweetest most charming dessert I’ve ever made! Layered cakes are one of those impressive desserts that look like a lot of work but I have a few tricks for making them so well you’ll be volunteering to make them for every special occasion!
From the fluffy buttery cake to the creamy frosting and the juicy, fresh blueberry filling this is one of those cakes everyone can’t get enough of. It’s perfect for any bunch-your Mom on Mother’s Day, a bridal shower, baby shower or a birthday! Be sure to post your photos on Instagram-I can’t wait to see your creations and tag me @BrandiMilloy. Keep scrolling for the full recipe!
All photography by @Ographr
BLUEBERRY LAYERED CAKE
BY BRANDI MILLOY
1 box butter cake mix (you can also use yellow or white cake)
ingredients for cake mix (eggs, oil, water)
Three 6” round cake pans
Non stick cooking spray
2 cups frozen blueberries, rinsed and patted dry
2 tbsp. maple syrup
Juice from half a lemon
1 cup unsalted butter (2 sticks, at room temperature)
4 cups powdered sugar, sifted
3-4 tbsp. heavy cream or milk
1 tsp. vanilla extract
1 cup fresh blueberries
handful of chamomile flowers or other edible, organic flowers
Prepare cake mix according to box. Spray cake pans with non-stick cooking spray and then divide batter into three cake tins. Bake at 350F for about 25 minutes or until cake is baked through. Allow cakes to cool. Once cooled, use a serrated knife to level and make each cake even by removing the baked dome part.
For the blueberry filling, add all of the ingredients into a sauce pan and cook on medium heat for about 10 minutes stirring as it cooks and mashing the berries slightly. Mixture will start to thicken. Remove from heat and allow to cool completely
Make buttercream frosting by adding butter, powdered sugar and salt to mixer and mix. Slowly add in heavy cream/milk 1 tablespoon at a time. Add vanilla and keep mixing until fluffy! Put frosting in pastry bag or place in plastic bag and snip corner about 1/2” opening.
To assemble cake: Start by adding a little bit of frosting to center of cake stand/cake plate. Place one cake in center. Top with 1/3 of buttercream and 1/3 of blueberry filling. Repeat this step two more times.
Garnish cake with fresh blueberries and chamomile flowers and serve! Can be kept in refrigerator for up to 3 days but allow to come to room temperature before serving.