Fresh Blueberry Cake is a cake fit for any occasion!  Fresh blueberries, sweet vanilla syrup, and a fabulous cream cheese frosting make this blueberry cake recipe an irresistible choice for any occasion!

I was recently given the opportunity to review the cookbook, Cake Magic! by Caroline Wright.  (This post is sponsored by Workman Publishing Company in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.)

This cookbook is not your ordinary cookbook. It is a highly-visual cookbook full of what Caroline calls "equations" that you can mix and match to "choose your own adventure" when baking your cakes. Her simple five-ingredient cake batter recipe (the foundation of each cake) is transformed into 100 different variations in the book. And you don't need to stop there, because you can mix and match your way to endless combinations! It's magical! 

An Easy Fresh Blueberry Cake Recipe!

I wanted to create some everyday magic for my family, so I opted to make this lovely Fresh Blueberry Cake recipe bathed in vanilla syrup and topped with cream cheese frosting from the book. 

If you are a fan of blueberries, this blueberry cake recipe is for you!  It's easy to make and super moist, thanks to the fresh blueberries and vanilla syrup.  This blueberry cake recipe made with fresh blueberries is like a giant blueberry muffin, but in cake form. 

Blueberries have been outstanding this season.  My local stores have been carrying berries from Michigan and they are super sweet and juicy. They were the perfect addition to this flavorful cake! 

A Blueberry Birthday Cake

This Fresh blueberry cake recipe exceeded my expectations.  It really turned out beautifully.  My family agreed it was a spectacular cake.  One that is special occasion worthy (maybe a blueberry birthday cake?) and one that is equally fit for a sweet ending to an everyday meal!  It really does make a great ending to any weekday supper.

One thing to keep in mind is since this blueberry cake recipe uses fresh blueberries, the blueberry cake will turn out with a dense crumb and won't have a light texture. Personally, I liked the denser cake texture. 

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Fresh Blueberry Cake

By Renee's Kitchen Adventures
Recipe used with permission from Workman Publishing Company

Fresh blueberries and a homemade vanilla syrup make this cake outstandingly moist and delicious!
Makes one 8 or 9-­inch two layer cake (or one 10­-inch bundt cake, one 13x9­-inch sheet cake, or
24 cupcakes)

Ingredients

For Cake:

• Unsalted butter, at room temperature, for greasing the pans
• All-purpose flour, for dusting the pans
• 4 cups dry CAKE MAGIC! CAKE MIX (see below)*, whisked well before measuring
• 1 tsp. baking powder
• ½ cup full-fat plain yogurt (preferably not Greek yogurt)**
• 1 cup (2 sticks) unsalted butter, melted and cooled, or 1 cup vegetable oil 
• 1/4 cup water
• 4 large eggs, at room temperature
• 1 cup pureed fresh blueberries

For Vanilla Syrup:

• 1/2 cup granulated sugar
• 1/2 cup water
• pinch of salt
• 1 tablespoon pure vanilla extract OR the seeds scraped from 1 split vanilla bean

For Cream Cheese Frosting: 

• 1 cup (2 sticks) unsalted butter, at room temperature
• 3 ounces cream cheese, at room temperature
• pinch of salt
• 4 cups (one 16-ounce box) confectioners' sugar
• 1/2 tsp. pure vanilla extract
• 1 tsp. baking powder

Instructions

1. Preheat oven to 350 degrees F. Butter the bottom and sides of two round 9" layer pans. Dust with flour to coat, then invert and tap out excess.
2. To make cake: Whisk together the CAKE MAGIC! CAKE MIX and 1 tsp. baking powder. Stir in yogurt, oil, water, and eggs until moistened and no lumps remain. (Be careful not to over mix.) Stir in the pureed blueberries. Divide the batter between the prepared pans.
3. Bake until the layers are evenly golden on top and a few moist crumbs cling to a skewer inserted in the center of the cake, 40 - 45 minutes. (You can make vanilla syrup while cakes bake.)
4. To make vanilla syrup: Combine 1/2 cup granulated, 1/2 cup water and pinch of salt in a small saucepan. Heat over medium-high heat bringing to a boil. Boil for about 5 minutes. Stir to dissolve the sugar, then stir in vanilla and remove from heat. Set aside to cool. Use the syrup warm or let it stand, covered, until it reaches room temperature. Vanilla syrup will keep in refrigerator for up to 1 week. Reheat it in a small saucepan over low heat before using.
5. Remove the cakes from the oven and pierce in one inch intervals the top of the cakes with a skewer or knife. Pour or generously brush the vanilla syrup over the hot layers, dividing it as evenly as you can. Transfer the soaked layers (while still in their pans) to a wire rack to cool completely. When they are cooled and no longer wet to touch, one or two hours, carefully turn them out of their pans and assemble and frost.
6. To make cream cheese frosting: Combine the butter, cream cheese, salt and 2 cups of the confectioners' sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute. Add the remaining sugar and beat on medium speed until the frosting is pale and no longer grainy, about 2 minutes. Add the vanilla and beat until the frosting is very light and fluffy, about 2 minutes.

Yield: 24 servings
Prep Time: 00 hrs. 20 mins.

Cook time: 00 hrs. 45 mins.
Total time: 65 mins.
Tags: Blueberry, blueberries, cake, cream cheese, vanilla, frosting, Cake Magic!, Caroline Wright

*To Make CAKE MAGIC! CAKE MIX:

Yields 4 cups - (Enough for one 8- or 9-inch two layer cake, one 13 x 9-inch sheet cake, one 10-inch bundt cake or 24 cupcakes)

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar 
• 3/4 tsp. baking soda
• 3/4 tsp. baking powder
• 1 tsp. table salt (see Note)

Place all of the ingredients in a large bowl and whisk together well to combine. Whisk the mix again before measuring. 

Note: It's important to use table salt in the cake mix; other types will eventually settle out of the mix.

**From page 126 in the book: "These recipes call for full-fat, plain yogurt. If you don't have any around, an equal amount of wither buttermilk or sour cream will work just fine. Strained yogurt, like Greek-style, is another decent substitute--just thin with a bit of milk or water to approximate the consistency of regular yogurt"

Printable Recipe

Check out other Cake Magic! Cakes 

Confetti Cake by That Skinny Chick Can Bake
Dream Cake by Hezzi-D's Books and Cooks
Best Blackout Cake by The Chef Next Door
Malted Chocolate Stout Cake from Dizzy Busy and Hungry
Strawberry Lemon Cake from Magnolia Days

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