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Vanilla Blueberry Cake with Sugared Berries

Overhead shot of a blueberry jam cake with sugared blueberries garnishing the cake.

What you will love about this vanilla blueberry cake

  • This cake is full of texture. Creamy frosting, fluffy moist cake and crunchy sugared berries, each bite is a delight.
  • If you love blueberry muffins, you will love this cake! There is just something about fresh blueberries in baked goods that makes them stand out. This makes an amazing brunch cake.
Overhead shot of a blueberry jam cake, with a slice removed on a separate plate with a bowl of sugared blueberries next to it.

Here’s what you’ll need to make it

A side view of a slice of blueberry jam cake, revealing all of the blueberries inside.

How to make the vanilla blueberry cake

Whisk the dry ingredients. Add flour, baking powder and salt to a mixing bowl. Whisk to combine.

Cream butter and sugar. In an electric mixer, beat butter and sugar until it is light and fluffy. Incorporate egg whites and vanilla until well combined and fluffy.

Add the dry ingredients and milk. Alternate adding the dry ingredients and milk to the mixer bowl. Continue to beat until combined well.

Stir in the blueberries. In the same bowl used for the dry ingredients, toss the washed blueberries in flour. Just enough flour to get a thin coating on them. This prevents blueberries from sinking to the bottom of the cake. Fold in blueberries into the cake batter carefully.

Bake the cake. Pour batter into a floured cake pan and bake at 350˚F for 45-50 minutes. Remove from the oven and allow cake to cool for a while before transferring to a cooling rack. Allow it to fully cool before frosting.

How to make the sugared berries:

Take an egg white and 3 tbsp of water in mixing bowl and lightly whisk (you do not want a bunch of bubbles, this will make chunks of sugar). Roll blueberries in sugar until fully coated. The berries should be dry by the time you are finished making the frosting, so you should be able to gently pick them up with your fingers.

How to make the blueberry cream cheese frosting:

In and electric mixer, beat 1 stick of cream cheese. Add blueberry jam, vanilla, lemon juice and a pinch of salt. Beat until well combined. Spread over cake.

Decorate cake with sugared berries. Make sure to add sugared berries to cake before the frosting sets to make sure they will stay in place.

A slice of vanilla blueberry cake half eaten on a plate.

Tips for making the best blueberry cake

  • Make sure to flour the blueberries before folding them into the cake batter. This help prevent them from sinking so you will have blueberries scattered throughout the cake rather than all on the top of the cake.
  • If you get a lot of bubbles when making the sugared berries, place them in a colander and give them a very quick cold water rinse, and roll them again in the sugar. This should bring them back to a pretty layer of sugar!
  • Add some lemon zest to the batter or the frosting if you want to really liven up the flavors of your cake!
Close up of a slice of blueberry jam cake.

Other blueberry recipes you will love

overhead shot of a blueberry jam cake with a couple slices removed on separate plates next to the cake.

If you love this blueberry cake you will probably also love my white chocolate raspberry cookies!


Blueberry Jam Cake

This vanilla blueberry cake is a blueberry lovers dream. Loaded with fresh blueberries, this vanilla cake is balanced with a tangy, blueberry cream cheese frosting and garnished with sweet, sugared blueberries for the ultimate blueberry cake.

  • Author: Theresa
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American



For the cake:

  • ¼ c butter
  • 1 c granulated sugar
  • 2 egg whites
  • 2 tbsp vanilla bean paste
  • 1 tbsp vanilla extract
  • 2 ¼ c flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1/2 cup + 2 tbsp milk
  • 1 pint fresh blueberries

For the sugared blueberries:

  • 1 egg white
  • 3 tbsp water
  • 1 pint fresh blueberries

For the frosting:

  • 1 stick cream cheese
  • 68 tbsp blueberry jam
  • 1 tbsp vanilla extract
  • 4 cups powdered sugar
  • 1 ½ tsp lemon juice
  • a pinch of salt


For the cake:

  1. Preheat oven to 350˚F.

  2. Cream butter and sugar in an electric mixer.

  3. Add egg whites, vanilla bean paste and vanilla extract.

  4. In a large mixing bowl, whisk dry ingredients.

  5. Add ½ cup at at time to wet ingredients alternating with milk.

  6. In the empty dry ingredients bowl, sprinkle 1 pint of blueberries with flour to coat the outside of the berries.

  7. Fold blueberries into batter.

  8. Pour into a flour 10 inch non-stick cake pan.

  9. Bake for 45-50 minutes, or until toothpick comes out clean when inserted into center of cake.

  10. Remove from oven and allow to cool in pan for 15-20 minutes before transferring to cooling rack.

For the sugared blueberries:

  1. In a separate mixing bowl, lightly whisk one egg white and 3 tbsp of water.

  2. Toss blueberries into egg white mixture and sprinkle with sugar. Roll around to evenly coat.

For the blueberry jam frosting:

  1. Beat cream cheese in electric mixer.

  2. Add blueberry jam, vanilla, lemon juice and a pinch of salt.

  3. Continue to beat until well combined. 

Keywords: blueberry jam cake, vanilla blueberry cake, blueberry filled cake, vanilla and blueberry cake


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