This blueberry white chocolate cake is absolutely gorgeous, inside, and out! These fluffy cake layers are packed with blueberries and white chocolate, stacked with a white chocolate and blueberry frostings, and of course lots of fresh berries!

Yield: 8-inch 3-layer cake

Prep Time: 1 Hour

Bake Time: 35 Minutes

Total Time: 4 Hours (includes cooling)

Ingredients:

Cake layers:

3 Cups Cake Flour (Or 2 2/3 Cup Flour and 1/3 Cup Cornstarch)

2 Tsp Baking Powder

½ Tsp Baking Soda

1 Tsp Salt

1 Cup Unsalted Butter, Softened

3 Cups Granulated Sugar

4 Large Eggs, Room Temp

1 Tbs Vanilla

1 Cup Buttermilk

1 Cup Fresh Blueberries

Frosting:

2 Pounds (8 sticks) Unsalted Butter, Softened

8 Oz White Chocolate, Melted

1 Tbs Vanilla Extract

9 Cups Powdered Sugar

2 Tbs Freeze Dried Blueberries, Crushed into Powder

1 Drop Purple Gel Food Color

Filling:

2 ½ Cups Fresh Blueberries

1 Tbs Blueberry Preserves

Directions:

1.     Preheat your oven to 350 Degrees F and grease 3 8-inch cake pans with cooking spray. Line with parchment paper and spray again.

2.     In a bowl, add the cake flour, baking powder, baking soda, and salt and whisk until combined. Set aside.

3.     In a stand mixer with the paddle attachment, add the butter and sugar. Cream together on a medium speed for 3 minutes, then add the eggs one at a time. Add the vanilla, then scrape the bowl down with a spatula.

4.     Alternately add the flour mixture with the buttermilk in 3 parts. Start with the dry, add half the buttermilk, more of the dry, the rest of the buttermilk, then the rest of the dry. Stop mixing just before all the flour is absorbed.

5.     Add the blueberries and fold until combined, then distribute into the cake pans. I like to use a cookie scoop or a kitchen scale to make sure each layer is the same. Spread the batter evenly into the pans and tap the pans on the counter to get out any air.

6.     Bake for 34-37 minutes, until a cake tester comes out clean or the tops spring back when lightly touched. Cool in the pans for 10 minutes, run a knife around the edges, then turn onto cooling racks and cool completely.

7.     Make the filling by adding the fresh blueberries into a bowl and stirring in the blueberry preserves until all the berries are coated. Set aside in the fridge.

8.     Melt the white chocolate and make sure you let it cool to room temperature before using.

9.     To make the frosting, add all the butter to a stand mixer with the paddle attachment, mix on a low speed until all the butter is creamed together, then turn the speed to medium and mix for 3 minutes.

10.  Scrape the bowl down and add the vanilla and white chocolate, then mix on a low speed until combined. Add half of the powdered sugar, mix on low until combined, then add the rest and mix on low until combined.

11.  Turn the speed to medium and mix for 2 minutes, until light and fluffy.

12.  To assemble the cake, spread 2/3 cup frosting in between each layer of cake, then lightly frost the outside. Smooth it out and let chill in the fridge for 30 minutes or freeze for 10 minutes.

13.  Once chilled, cut out a 4-inch circle in the center of the top cake, and cute all the way down, making a tunnel into the cake. Scoop out all the insides, then fill with the blueberries mixed with the preserves from earlier. You’ll probably have some left over, and that can go on top after you finish decorating.

14.  Apply a thicker layer of frosting around the edges and top of the cake, smoothing out and covering up the blueberry center. At this stage, you can either add the freeze-dried blueberry powder and food color to the rest of your frosting and decorate with that, or you can leave the frosting how it is and decorate the cake with it. Top with the rest of the blueberries from the filling.