Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh or frozen blueberries (tossed in 1 tbsp flour)
For the Cream Filling:
- 8 oz cream cheese, softened
- 1/2 cup heavy cream (whipped)
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
Optional Topping:
- Extra blueberries
- Powdered sugar dusting
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients and buttermilk until batter is smooth.
- Gently fold in blueberries.
- Divide batter between pans and bake for 25–30 minutes, until a toothpick comes out clean.
- Cool completely before assembling.
- Beat cream cheese, powdered sugar, and vanilla until smooth, then fold in whipped cream.
- Spread cream filling between cake layers and stack.
- Top with extra blueberries and a light dusting of powdered sugar.
- Chill for 1 hour before slicing for best texture.
PREP TIME & NUTRITION:
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Servings: 10
- Calories: 320
- Net Carbs: 42g
- Fats: 14g
- Protein: 5g