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!


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
  • 1/2 cup full-fat plain yogurt (if using Greek, thin with a little milk)
  • 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


  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, ab out 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


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. 

**about 1 pint of fresh blueberries yields one cup pureed.