Buttermilk Blueberry Almond Cake Recipe. Tender layers of blueberry studded cake, hints of almond, blueberry filling all coated in blueberry buttercream!
Blueberry just screams spring and the onset of summer! It seems the whole blogosphere is buzzing with blueberry recipes. Those sweet little delicate berries have everyone obsessed including myself. So I thought a blueberry studded cake with hints of almond and blueberry buttercream would be a delicious way to pay tribute to this berry.
The Buttermilk Blueberry Almond Cake Breakdown:
- 4 layers of tender crumbed cake made with buttermilk, scented with almond extract.
- Added to the recipe is sweet, delicate blueberries that add a beautiful sweetness to this cake.
- Each layer is filled with blueberry almond scented buttercream.
- On top of the blueberry buttercream is a layer of high quality blueberry preserves. I used Bonne Maman Intense Fruit. It’s like homemade blueberry puree.
- For fun decorated in a buttercream stripes, sprinkles, almonds, blueberries and extra buttercream 😉
A few tips:
- I used fresh blueberries. If you choose to use frozen, thaw them first and let them come to room temperature.
- I used Bonne Maman Intense Fruit. It’s like homemade blueberry puree as mentioned above. If you choose to make your own puree you can do so by taking 1lb blueberries (I prefer frozen for this because they release their juices faster) with 1/2 cup sugar in a medium sauce pan. Mash up the berries and bring to a boil. Reduce boil to simmer and simmer and stir until reduced by 1/2.
- Before adding the blueberries to the batter dust them in flour so they don’t sink to the bottom of the cake pans as the batter heats up.
- Sprinkles are from SprinklePop in “Bewitched”
Enjoy this fresh attempt at capturing spring and summer in cake form!
More blueberry recipes you’ll love!
PIN FOR LATER! Thank you 🙂
- 6 cups cake flour
- 1 Tbsp + 2 tsp Baking powder
- 2 tsp salt
- 1½ cups butter, room temp
- ⅓ cup canola oil
- 3 cups sugar
- 8 large eggs, room temp
- 1½ Tbsp vanilla extract
- 2 tsp almond extract
- 2 cups buttermilk
- 1½ pints fresh blueberries
- ½ cup High quality blueberry preserves (I used Bonne Maman Intense Fruit)
- BUTTERCREAM: (You will need two batches of buttercream, the recipe below makes one batch. I make one batch for filling and crumb coating and the second for the final coat and decorating.)
- 5 egg whites
- 1¼ cups sugar
- 1 lb butter room temp
- 2 tsp vanilla extract
- pinch of salt
- ¼ cup blueberry high quality blue berry preserves (I used Bonne Maman Intense Fruit)
- ½ cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
- Preheat oven to 350 degrees F
- Grease, flour and parchment 4 - 7 " cake pans
- In medium bowl add the flour, salt, baking powder, stir, set aside.
- In bowl of mixer cream the butter and sugar until light and fluffy.
- Slowly stream in oil and continue mixing until well combined about 3 minutes.
- Add in the eggs 2 at a time, continue mixing.
- Add in the extracts, continue mixing.
- With mixer on low add the flour mixture and milk by alternating each. Mix until fully combined.
- Fold in the blueberries.
- Pour batter into prepared pans.
- Bake 35-40 minutes or until toothpick inserted comes out clean.
- Cool completely.
- In medium sauce pan add the egg whites and sugar.
- On medium heat you are going to whisk egg mixture until sugar is completely dissolved (you can test it by rubbing a small amount between your fingers to test it, it should be completely smooth).
- Remove from heat and let mixture cool. (If mixture is too warm it will melt your butter when the time comes).
- Transfer to mixing bowl and with whisk attachment whisk on high until stiff peaks form and mixture is completely cooled.
- Switch to paddle attachment.
- On low speed add the butter one piece at a time.
- Increase mixer to medium/high speed and mix until buttercream forms.
- Add in the vanilla, mix until well combined.
- If making the blueberry buttercream add in the blueberry preserves, mix until well combined.
- Cut tops of cakes if hump formed while baking.
- Place first cake layer on cake board, secure it in place with a dab of frosting underneath.
- Spread even layer of butter cream on top of the cake layer, smooth with offset spatula.
- (I left the outer edges of frosting higher to keep the blueberry preserves from slipping out).
- Next add blueberry preserves on top of the buttercream arrange evenly.
- Repeat with the next two cake layers.
- Add the top cake layer and crumb coat the cake with buttercream.
- Refrigerate at least 30 minutes.
- Put final coating of buttercream on cake. Refrigerate 30 minutes minimum.
- Decorate as desired, I used sprinkles, almond slivers, blueberries, fresh flowers and more buttercream.
- To get the striped effect with the buttercream pipe bands of white buttercream alternating with bands of blueberry buttercream, then using a bench scraper drag it around the cake to smooth out the buttercream. You may need to do that a few times to get a nice clean finish.
- If using the ganache drip chill your cake 45-60 minutes before hand.
- Place chocolate in small mixing bowl.
- In small sauce pan bring heavy cream to just a boil, pour over chocolate and stir in small circular motions until chocolate melts and ganache forms.
- Let cool, ganache should be pourable but not hot or it will melt your buttercream.
I used Bonne Maman Intense Fruit. It's like homemade blueberry puree as mentioned above. If you choose to make your own puree you can do so by taking 1lb blueberries (I prefer frozen for this because they release their juices faster) with ½ cup sugar in a medium sauce pan. Mash up the berries and bring to a boil. Reduce boil to simmer and simmer and stir until reduced by ½.
Before adding the blueberries to the batter dust them in flour so they don't sink to the bottom of the cake pans as the batter heats up.