Blueberry Buttercream Celebration Cake
This elegant Blueberry Buttercream Celebration Cake features moist vanilla cake layers, silky navy-blue buttercream, a homemade blueberry filling, and a stunning finish with fresh berries, edible flowers, and gold sugar pearls. It’s the perfect centerpiece for birthdays, weddings, baby showers, or any special occasion.
Ingredients
Vanilla Cake
- 3 cups cake flour
- 1¾ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 1 tablespoon vegetable oil
Blueberry Filling
- 2 cups fresh blueberries
- ⅓ cup sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
Buttercream Frosting
- 3 cups unsalted butter, softened
- 10 cups powdered sugar
- 4 tablespoons heavy cream
- 2 teaspoons vanilla extract
- Pinch of salt
- Navy blue gel food coloring
- Optional: tiny drop of black and violet gel food coloring
Decoration
- Fresh blueberries
- Fresh blackberries
- White edible wafer flowers
- Purple edible flowers
- Gold and white sugar pearls
- Gold sprinkles
Instructions
Step 1: Bake the Cake Layers
Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
Whisk together the flour, baking powder, and salt. In another bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla.
Alternate adding the dry ingredients and the milk mixture until smooth. Divide the batter evenly between the prepared pans.
Bake for 28–33 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
Step 2: Prepare the Blueberry Filling
Combine the blueberries, sugar, lemon juice, and cornstarch in a small saucepan.
Cook over medium heat for about 5–8 minutes, stirring occasionally, until the berries burst and the mixture becomes thick and glossy.
Remove from the heat and let the filling cool completely before assembling the cake.
Step 3: Make the Buttercream
Beat the butter for about 5 minutes until creamy and pale.
Gradually add the powdered sugar, followed by the heavy cream, vanilla, and salt.
Continue beating until the frosting becomes smooth and fluffy.
Add navy blue gel food coloring until the desired shade is reached. A tiny amount of black and violet gel creates a rich navy color.
Step 4: Assemble the Cake
Place the first cake layer onto a cake board.
Spread an even layer of buttercream followed by a thin layer of blueberry filling.
Repeat with the remaining cake layers.
Apply a thin crumb coat over the entire cake and refrigerate for 20 minutes.
Cover the cake with a final layer of buttercream and smooth the sides using a cake scraper to create horizontal textured lines.
Step 5: Pipe the Buttercream Rosettes
Fill a piping bag fitted with a Wilton 1M or Ateco 849 star tip with the navy buttercream.
Pipe large overlapping rosettes across the entire top of the cake, filling any gaps with smaller swirls.
Step 6: Decorate
Arrange fresh blueberries and blackberries between the buttercream swirls.
Add edible white flowers, purple blossoms, gold sprinkles, and sugar pearls.
Finish by placing blueberries around the bottom edge of the cake for an elegant bakery-style finish.
Recipe Tips
- Use room-temperature ingredients for the softest cake texture.
- Pat the berries completely dry before decorating.
- Allow the buttercream to rest for 20–30 minutes after coloring; the navy shade will deepen naturally.
- Chill the cake before decorating for cleaner piping and smoother frosting.
- Store refrigerated for up to 4 days.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes. Bake the cake layers up to two days in advance and store them tightly wrapped. Assemble and decorate the day before serving.
Can I use frozen blueberries?
Yes. Frozen blueberries work perfectly for the filling. Thawing isn’t necessary before cooking.
What piping tip creates these rosettes?
A Wilton 1M or Ateco 849 star tip creates the large bakery-style swirls shown in the photos.
Storage
Store the cake covered in the refrigerator for up to 4 days. Let it sit at room temperature for 20–30 minutes before serving for the best flavor and texture.
