This blueberry birthday cake is super soft, fluffy, and moist. It’s filled with blueberry filling and the best blueberry cream cheese frosting ever. The cake tastes like blueberry with a touch of lemon (don’t add lemon zest if you don’t like the taste of lemon). The filling reminds me of blueberry pie! It’s the perfect blueberry cake for any birthday. It has so much blueberry flavor.
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🎂 Why you'll LOVE this recipe
- Blueberry filling: The filling helps the cake stay moist and gives it a rich blueberry flavour. A touch of cinnamon helps the blueberry filling really pop and makes it taste like blueberry pie.
- Blueberry cream cheese frosting: The frosting is fluffy, creamy, tangy, and has some pureed blueberry filling to give it flavour and colour.
- Soft cake layers: The cake layers are seriously soft and fluffy. They have blueberries baked into them and have a touch of lemon.
- Texture: Soft cake layers, creamy frosting, and saucy blueberry filling. The textures here are insanely good.
These blueberry brownies and blueberry cinnamon rolls are the perfect recipes for anyone who loves blueberries.
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
- Blueberries: Fresh or frozen work great. You can even use wild blueberries.
- Sour cream: Full fat sour cream will give the best results. Don't substitute with greek yogurt - it won't work the same way.
- Buttermilk: Storebought buttermilk works the best because it's thicker. You can use kefir if you prefer instead. Here's how you can make your own buttermilk.
- All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
- Lemon: You're going to use the juice and zest of whole lemons. Squeeze fresh lemon juice yourself for the best flavor.
- Cinnamon: A touch of cinnamon gives the blueberry filling a warm undertones. It makes it taste like blueberry pie. It's not overwhelming at all.
- Butter: Use good quality unsalted butter. Salted butter might make the frosting too salty.
- Cream cheese: Full fat brick style cream cheese will give you the creamiest frosting. Low fat cream cheese will make the frosting too gloopy.
Even if a cake is easy to make, I get it - it takes forever! You can substitute the homemade blueberry filling with canned blueberry pie filling. I wouldn't use jam because it will make the blueberry birthday cake way too sweet.
✔️ Flavor alternatives
You can adjust the flavor a touch if you like! This cake tastes like blueberry + blueberry pie + touch of lemon, but you can try out these alternatives too.
- Lemon blueberry cake: Add a tablespoon of grated lemon zest to the frosting. Add an extra tablespoon of lemon zest to the cake layers as well. Don't adjust the amount of lemon juice or it will mess with the texture of the cake. Or try these blueberry lemon brownies and these blueberry lemon pancakes for a citrusy dessert.
- Blueberry oreo cake: Sprinkle crushed oreos over the frosting and filling when stacking the cake. Top with extra oreos.
- Blueberry funfetti cake: Add 3 tablespoons of jimmies sprinkles (the ones that look like little rods) into the batter with the blueberries and bake.
👩🍳 How to make blueberry birthday cake
Cake layers step by step
Prep: Preheat oven to 355°F (180°C). Grease three 8” round baking pans with a cold bit of butter or cooking spray. Line the bottoms with a round of parchment paper.
Step 1 - In a large bowl or stand mixer, combine butter, oil, sugar, and salt. Beat until light and fluffy, scraping down the bowl halfway. This will take a minute or two.
Step 2 - Add room temperature eggs one at a time, beating well to combine in between and scraping down the bowl.
Add vanilla, sour cream, lemon juice, and zest. Beat well to combine.
Step 3 - Sift half of the flour, all of the baking powder, and all the baking soda into the same bowl. Fold until mostly incorporated. Sift in the rest of the flour and add the buttermilk. Fold just until no more dry streaks of flour remain.
Step 4 - In a separate bowl, combine blueberries and flour. Mix to coat and add the blueberries into the batter. Don’t add any dry bits of flour at the bottom of the blueberry bowl into the batter.
Step 5 - Divide evenly into lined baking tins. Use an ice cream scoop or scale to divide evenly. Smooth out the tops and bake. If they don’t all fit in the oven you can place one of the cake layers in the fridge until the others finish baking.
Step 6 - Bake for 20-25 minutes. Check if they’re ready with a toothpick - it should come out mostly clean with a few crumbs attached. Let cake layers cool for 5 minutes in their pans before running a knife along the outside of the cake to help release and flipping upside down on a cooling rack. Let cool completely.
Blueberry filling step by step
Step 1: In a saucepan, combine blueberries, sugar, lemon juice, cornstarch, and cinnamon. Heat on medium-low heat until the blueberries release their juice.
Stir frequently so it doesn’t burn. You can add a tablespoon or two of water if needed to help prevent from burning.
Step 2: Transfer to a heat safe non-metal container to cool completely and chill in the fridge until ready to fill the cake.
Blueberry cream cheese frosting step by step
Step 1: In a large bowl or stand mixer, beat the butter until light and fluffy. Add sifted powdered sugar, half a cup at a time. Next, beat until light and fluffy. Scrape down the bowl frequently.
Add cream cheese, piece by piece, beating well in between. Beat until light and fluffy.
Step 2: Set aside half of the blueberry filling mixture. Puree the remaining half with a blender or immersion blender. Alternatively, mash well with a fork until all the blueberries are broken up.
Add the blueberry puree tablespoon by tablespoon. Beat well between each tablespoon. Next, add about 4-6 tablespoons until it becomes fluffy and purple. Don’t add too much or it may split the frosting and make it too gloopy. Add blueberry puree gradually and keep an eye on it.
Assembly step by step
Step 1: On a cake board or serving plate, place a small dollop of frosting. Place the first cake layer down. Spread a thin layer of frosting on top and pipe a border of frosting that’s at least 1.5” thick and 0.5” tall.
Step 2: Fill the middle with 2-3 tablespoons of blueberry filling, spreading it out to the frosting border. Don’t add too much filling or the cake will slide around. Add the next cake layer and repeat the process.
Step 3: Add the third, top layer of cake. Pop the blueberry birthday cake into the freezer for 10 minutes so the frosting sets and the cake is more stable. Keep the unused frosting in the fridge (if you keep the frosting in the fridge for longer than 15 minutes you’ll have to beat until light and fluffy again).
Step 4: Cover the top and sides with frosting. Make sure you leave some frosting to pipe on top. Smooth the sides down with a metal spatula or cake scraper.
Step 5: Pipe the remaining frosting into a border on top of the blueberry birthday cake.
Step 6: Fill the middle of the cake with the remaining blueberry filling and drip some off the sides (optional). Decorate with oreos and/or fresh blueberries. Enjoy!
📝 Expert Cake Tips
- Weigh the flour for best results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
- Don't add too much filling to prevent it from seeping out the sides. You may have some filling left. Serve extra with cake slices.
- This recipe gives you enough frosting to cover the cake completely. I opted more for a naked look but you can use more frosting.
- The cake is best served at room temperature, because the frosting softens up. The cake needs to be stored in the fridge because of the cream cheese in the frosting.
- For extra clean slices, cut the cake while it’s chilled and wipe the knife clean with every cut.
🥄 Make ahead and storage
The blueberry filling can be made up to a few days ahead of assembling and should be stored in an airtight container in the fridge.
The cake will keep well in the fridge for up to 3 days. Store it in a cake carrier to protect it and keep it fresh. To freeze the cake, place the cake in the freezer for a few hours to firm up the frosting. Wrap it up tightly and freeze for up to 2 months. You can also freeze individual slices.
Make sure to let the cake sit at room temperature for 15-20 minutes if refrigerated. This will help it soften (because of the butter) and give you the best cake experience.
❔ How to make soft and moist cake layers that aren’t dense
These blueberry birthday cake layers combine butter and vegetable oil for the best flavour and texture. Butter gives it a rich flavour and vegetable oil keeps it soft and moist for days.
I use a mixture of buttermilk and sour cream to make them moist and fluffy. It also gives the cake a slight tang which works perfectly with the blueberry flavour.
Make sure that you don’t overmix the batter once adding the flour. Fold gently and stop folding as soon as no more dry streaks of flour remain. This prevents the cake from becoming dense because of too much gluten.
Lastly, make sure that your baking powder isn’t expired. Double check the expiry date: here’s a quick test to check if it’s still active.
❔ The best ever blueberry frosting
Blueberry cream cheese frosting is my all time favourite! It's creamy, fluffy, tangy, and blue. It can't get any better than that. Check out these blueberry cream cheese frosted cupcakes.
To keep the frosting from getting too gloopy like cream cheese frosting usually does, I recommend using butter that isn't too soft. It shouldn't leave a greasy residue over your finger if you press into it. It should be pretty easy to press your finger into it.
Cream cheese should be softened for about 10 minutes. Make sure it's a full fat brick style cream cheese. Add it in bit by bit and beat until light and fluffy. Too soft cream cheese will cause the frosting to get all gloopy.
Add the blueberry puree a tablespoon at a time, only adding enough to make the frosting fluffy and blue. If you add too much it can cause the frosting to split. To fix split frosting, chill for 10-15 minutes, add a quarter cup of powdered sugar at a time, and beat to help it come together.
If you don't like cream cheese, substitute it with 4 oz (½ cup) softened butter. Add the butter in the very beginning with the rest of the butter.
These blueberry poptarts and blueberry brownies have an equally vibrant purple glaze.
📖 Recipe FAQs
You've added too much blueberry puree. Keep beating the frosting and add another quarter cup of icing sugar and teaspoon of cornstarch to help bring it back together.
Pop it in the fridge for 10-15 minutes. Beat again, adding more icing sugar a quarter cup at a time if needed. Add a few drops of lemon juice to balance the extra sugar. Don't add too much or else it will make the frosting gloopy again.
I would double the frosting recipe if you plan on skipping the blueberry filling. Alternatively, you can buy pre-made blueberry pie filling. I wouldn't use blueberry jam because it might make the cake too sweet.
Substitute the cream cheese with 4 oz of softened butter (½ cup). Add the butter with the rest of the butter in the very beginning. You may need to add about a teaspoon of freshly squeezed lemon juice to help balance the richness.
Take your time and make sure you chill the cake in the freezer for 10-15 seconds as soon as you stack and fill it. This will help it hold its shape better. It will also prevent it from leaning like mine did. Once it sets, it won't fall apart and melt as quickly at room temperature.
You added too much filling and/or the borders on the edge of the cake weren't high or thick enough. You only need a very thin layer of blueberry filling. You can always scoop more on top when serving.
It can only be kept at room temperature for 1-2 hours. Cake with cream cheese frosting needs to be refrigerated because of the cream cheese. Before serving, let it sit at room temperature for 15-20 minutes to let the cake and frosting soften.
🍰 More related recipes
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📖 Recipe
Blueberry Birthday Cake
Equipment
Ingredients
Cake Layers
- ¾ cup unsalted butter softened
- ¼ cup vegetable oil any light tasting oil works
- 1 ¼ cup granulated sugar
- ⅛ teaspoon sea salt
- 4 large eggs room temperature
- ½ cup sour cream room temperature
- 1 tablespoon pure vanilla extract
- 3 tablespoons lemon juice about 1 lemon
- 1 tablespoon grated lemon zest about 1 lemon
- 3 ⅓ cup all purpose flour (400g)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ cup buttermilk room temperature
- 1 ½ cups blueberries fresh or frozen - do not thaw
- 1 tablespoon all purpose flour
Blueberry Filling
- 2 cups blueberries fresh or frozen
- ½ cup granulated sugar
- 3 tablespoons lemon juice about 1 lemon
- 1 tablespoon cornstarch
- ½ teaspoon cinnamon ground
Blueberry Cream Cheese Frosting
- 4-6 tablespoons blueberry filling
- 1 cup unsalted butter softened
- 4 cups powdered sugar sifted
- 4 oz cream cheese softened for 10 minutes
Assembly
- 5 oreo cookies crushed
- ¼ cup fresh blueberries optional
Instructions
Cake Layers
- Preheat oven to 355°F (180°C). Grease three 8” round baking pans with a cold bit of butter or cooking spray. Line the bottoms with a round of parchment paper.
- In a large bowl or stand mixer, combine butter, oil, sugar, and salt. Beat until light and fluffy, scraping down the bowl halfway. This will take a minute or two.¾ cup unsalted butter, ¼ cup vegetable oil, 1 ¼ cup granulated sugar, ⅛ teaspoon sea salt
- Add room temperature eggs one at a time, beating well to combine in between and scraping down the bowl.4 large eggs
- Add vanilla, sour cream, lemon juice, and zest. Beat well to combine.½ cup sour cream, 1 tablespoon pure vanilla extract, 3 tablespoons lemon juice, 1 tablespoon grated lemon zest
- Sift half of the flour, all of the baking powder, and all the baking soda into the same bowl. Fold until mostly incorporated. Sift in the rest of the flour and add the buttermilk. Fold just until no more dry streaks of flour remain.3 ⅓ cup all purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda
- In a separate bowl, combine blueberries and flour. Mix to coat and add the blueberries into the batter. Don’t add any dry bits of flour at the bottom of the blueberry bowl into the batter.1 ½ cups blueberries, 1 tablespoon all purpose flour, ¾ cup buttermilk
- Divide evenly into lined baking tins. Use an ice cream scoop or scale to divide evenly. Smooth out the tops and bake. If they don’t all fit in the oven you can place one of the cake layers in the fridge until the others finish baking.
- Bake for 20-25 minutes. Check if they’re ready with a toothpick - it should come out mostly clean with a few crumbs attached. Let cake layers cool for 5 minutes in their pans before running a knife along the outside of the cake to help release and flipping upside down on a cooling rack. Let cool completely.
Blueberry Filling
- In a saucepan, combine blueberries, sugar, lemon juice, cornstarch, and cinnamon. Heat on medium-low heat until the blueberries release their juice. Make sure to stir frequently so it doesn’t burn. You can add a tablespoon or two of water if needed to help prevent from burning.2 cups blueberries, ½ cup granulated sugar, 3 tablespoons lemon juice, 1 tablespoon cornstarch, ½ teaspoon cinnamon
- Stir frequently until the mixture simmers and thickens. If your mixture isn't as thick as pie filling: mix together 1 teaspoon extra cornstarch+1 teaspoon sugar and add to the simmering filling to thicken more.
- Transfer to a heat safe non-metal container to cool completely and chill in the fridge until ready to fill the cake.
Blueberry Cream Cheese Frosting
- Set aside about half of the blueberry filling mixture. Puree the remaining half (about 4-6 tablespoons) with a blender or immersion blender. Alternatively, mash well with a fork until all the blueberries are broken up.4-6 tablespoons blueberry filling
- Start off with softened butter, making sure that it isn’t too soft. You should be able to make an indent on the butter with your finger without getting a greasy residue all over it.1 cup unsalted butter
- In a large bowl or standmixer, beat the butter until light and fluffy. Add sifted powdered sugar, half a cup at a time. Beat until light and fluffy. Scrape down the bowl frequently.4 cups powdered sugar
- Beat until it becomes very light in colour and fluffy. This will take about 5 minutes.
- Add cream cheese, piece by piece, beating well in between. Beat until light and fluffy.4 oz cream cheese
- Add the blueberry puree tablespoon by tablespoon. Beat well between each tablespoon. Add about 4-6 tablespoons until it becomes fluffy and purple. Don’t add too much or it may split the frosting and make it too thin (gloopy). Add blueberry puree gradually and keep an eye on it.
- Using a spatula, fold the frosting to remove any large air pockets and bubbles before frosting. This makes a smoother frosting.
Assembly
- Fill a piping bag fitted with a star tip (or just the end cut off) with the frosting. You can also use a resealable plastic food bag with the end cut off.
- On a cake board or serving plate, place a small dollop of frosting. Place the first cake layer down. Spread a thin layer of frosting on top and pipe a border of frosting that’s at least 1.5” thick and 0.5” tall.
- Fill the middle with 2-3 tablespoons of blueberry filling, spreading it out to the frosting border. Don’t add too much filling or the cake will slide around. Add the next cake layer and repeat the process.
- Add the third, top layer of cake. Pop the cake into the freezer for 10 minutes so the frosting sets and the cake is more stable. Keep the unused frosting in the fridge (if you keep the frosting in the fridge for longer than 15 minutes you’ll have to beat until light and fluffy again).
- Cover the top and sides with frosting. Make sure you leave some frosting to pipe on top. Smooth the sides down with a metal spatula or cake scraper.
- Pipe the remaining frosting into a border on top of the cake. Fill the middle of the cake with the remaining blueberry filling and drip some off the sides (optional). Decorate with oreos and/or fresh blueberries. Enjoy!5 oreo cookies, ¼ cup fresh blueberries
Nanajee Travels
This blueberry birthday cake sounds absolutely divine! The combination of soft, fluffy layers filled with blueberry filling and topped with creamy blueberry cream cheese frosting is simply irresistible. I love the idea of a hint of lemon to enhance the blueberry flavor, and the filling reminiscent of blueberry pie adds a lovely nostalgic touch. It truly seems like the perfect cake to celebrate any birthday—thank you for sharing this delicious recipe!
Bethany C
Absolutely delicious! This cake was a joy to make. The touch of lemon and cinnamon in the compote were spot on. Thank you
Ali
This is our second year making this blueberry birthday cake for my daughters birthday. She loves it! We all do! It’s sooo flavorful and delicious and easy to follow. She always decorates the cake with summer flowers and it’s beautiful with the purple frosting. So fun and delicious!!!
Jackie
I have to say I'm impressed. I spend about 4 hours a day if not more on blogs saving and reading recipes (I have no life I know) and you are the first of 20 plus blogs I've read thar does cream cheese frosting in the correct order with the butter and sugar first following the biggest rule for correct cream cheese frosting. It's nice to finally see this. I can't wait to try all your recipes. Keep up the amazing work you have a talent!
Mary
Thank you so much! Yes, it's the #1 rule to preventing gloopy cream cheese frosting! So happy you agree 🙂
JaneC
Made this for my Step Dad's Birthday. The cake itself is delicious with a light but moist crumb. Taste was complex, balancing sweet & tang perfectly. Presentation of the cake was a hit too, such a visually beautiful cake. I too did not use the Oreo's as decoratiin on the top of cake, felt it was striking enough with all the oozing purple gorgeousness. Great recipe, thanks Mary.
Msh
How can I adapt this recipe to use two 9 inch cake tins? Would the measurements be same? What about bake time?
Would love to give this a try but don’t want to invest in new cake tins lol 😄
Mary
Hi! I would keep the measurements the same, you may just have to cook the layers for a few minutes longer! When a toothpick inserted into the center comes out clean with a few crumbs attached, the layers are ready.
Sherrill
I made this blueberry birthday cake. It was amazing! I did two 9 in layers and left off the Oreos on top. It was for a friend’s bday at the office. Everyone raved over it. It was pretty too! Oh yea, another difference I made was using a French vanilla Betty Crocker box cake mix and adding sour cream, vanilla, eggs and coconut oil. (Just a short cut.) I’m adding this to my regular dessert routine! Make it! You won’t regret it!!!
Mary
Glad you liked it! 😀
Emily
This cake was fun and easy to make! We made it for an Easter celebration. The perfect amount of tangy and sweet. Will definitely make it again!
Mary
Yay, so happy you loved it! Thank you!
Nicole
This cake was unbelievably delicious! The consistency of the cake was perfect and the flavour was delicious! Just loved it!
Mary
So happy you loved it, thank you! 😀