Blueberry Almond Layer Cake with Vanilla Buttercream

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

A moist vanilla cake layered with fresh blueberry compote and almond-scented buttercream for a vibrant and elegant dessert. This american-inspired desserts ready in about 60 minutes layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 450 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup softened unsalted butter
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 tsp pure vanilla extract
• 1 cup whole milk
• 2 cups fresh blueberries
• 1/4 cup granulated sugar (for compote)
• 1 tbsp lemon juice
• 4 cups powdered sugar
• 1 cup softened unsalted butter (for frosting)
• 1 tsp almond extract
• 2 tbsp heavy cream

Instructions

1. Step 1: Preheat oven to 350°F. Grease and flour three 8-inch round cake pans. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 1/2 tsp baking powder, and 1/2 tsp salt.
2. Step 2: In a large bowl, beat 1 cup softened unsalted butter and 1 3/4 cups granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Add 4 large eggs one at a time, beating well after each addition, then mix in 2 tsp pure vanilla extract.
3. Step 3: Alternately add the dry flour mixture and 1 cup whole milk to the butter mixture, beginning and ending with flour, mixing just until combined.
4. Step 4: Divide batter evenly among the prepared pans and bake for 25-28 minutes until a toothpick inserted into the center comes out clean. Cool cakes completely on wire racks.
5. Step 5: Meanwhile, prepare blueberry compote by combining 2 cups fresh blueberries, 1/4 cup granulated sugar, and 1 tbsp lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until blueberries burst and mixture thickens slightly, about 8 minutes. Cool completely.
6. Step 6: For the almond buttercream, beat 1 cup softened unsalted butter until creamy. Gradually add 4 cups powdered sugar, 1 tsp almond extract, and 2 tbsp heavy cream, beating until smooth and fluffy.
7. Step 7: Assemble the cake by placing one cake layer on a serving plate, spreading half of the blueberry compote over it, then frosting with a layer of almond buttercream. Repeat with second layer, then top with the final cake layer and frost the entire cake with remaining buttercream. Chill for 30 minutes before serving.