Ingredients
Scale
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1 cup fresh blueberries
- Blueberry Swirl: 1 cup fresh blueberries, 0.5 cup granulated sugar, 1 tablespoon lemon juice, 1 tablespoon cornstarch, 2 tablespoons water
- Frosting: 1 cup unsalted butter, softened, 4 cups powdered sugar, 1 teaspoon vanilla extract, 2-4 tablespoons heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Whisk together flour, baking powder, and salt in a medium bowl.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
- Alternate adding flour mixture and milk to butter mixture, starting and ending with flour. Gently fold in blueberries.
- Divide batter among pans and bake 25-30 minutes. Cool 10 minutes in pans, then transfer to wire racks to cool completely.
- Prepare blueberry swirl: cook blueberries, sugar, lemon juice, cornstarch, and water over medium heat until thickened. Cool.
- Prepare frosting: beat butter, gradually add powdered sugar, stir in vanilla and enough heavy cream for desired consistency.
- Assemble cake: layer cake with frosting and blueberry swirl, repeating for all layers. Frost top and sides.
- Decorate with fresh blueberries and mint leaves. Slice and serve.
Notes
- Adjust sweetness of blueberry swirl to taste.
- Frozen blueberries can be used if fresh are unavailable.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian