Instructions
Step 1: Prepare Cake Pans
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper circles for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat softened butter and sugar with an electric mixer on medium-high speed for 4-5 minutes until light, fluffy, and pale in color. This creates a tender crumb.
Step 4: Add Eggs and Vanilla
Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Scrape down the sides of the bowl as needed.
Step 5: Alternate Dry and Wet
Add the flour mixture in three additions, alternating with milk in two additions. Begin and end with flour. Mix on low speed just until combined after each addition. Don’t overmix.
Step 6: Fold in Blueberries
Gently fold the flour-coated blueberries into the batter using a rubber spatula. The flour coating prevents them from sinking during baking.
Step 7: Bake the Cakes
Divide batter evenly between prepared pans. Bake for 28-32 minutes until a toothpick inserted in the center comes out clean and the tops spring back when lightly touched. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Step 8: Make Blueberry Filling
While cakes bake, combine 3 cups blueberries, sugar, and lemon juice in a medium saucepan over medium heat. Bring to a simmer and cook for 5-7 minutes until blueberries begin to break down. In a small bowl, mix cornstarch with water to create a slurry. Stir into the blueberry mixture and cook for 2-3 minutes until thickened. Remove from heat, add salt, and let cool completely.
Step 9: Make Buttercream
In a large bowl, beat softened butter on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, one cup at a time, beating on low speed. Add heavy cream, vanilla extract, and salt. Increase speed to medium-high and beat for 3-4 minutes until light and fluffy.
Step 10: Assemble the Cake
Place one cake layer on a serving plate. Spread a thin layer of buttercream around the edge to create a dam. Fill the center with half of the blueberry filling. Top with second cake layer. Frost the top and sides with buttercream, creating a smooth or textured finish. Pipe decorative swirls on top if desired and garnish with fresh blueberries.
Magnolia Bakery Secrets
Room Temperature Ingredients: Ensures smooth batter and even mixing for the perfect texture.
Don’t Overmix: Mix just until combined to keep the cake tender and light.
Flour the Berries: Coating blueberries in flour prevents them from sinking and bleeding into the cake.
Cool Completely: Never frost a warm cake or the buttercream will melt and slide off.
Buttercream Dam: The ring of frosting around the edge contains the filling and prevents oozing.
Quality Vanilla: Use pure vanilla extract for the authentic Magnolia flavor.
Fresh Blueberries: Fresh berries provide the best flavor and texture. Frozen can work but may add excess moisture.
Serving Suggestions
This Blueberry Jamboree cake is perfect for birthdays, summer parties, Fourth of July celebrations, bridal showers, or afternoon tea. Serve slices on pretty plates with a fork and napkin. The cake is beautiful enough to be a centerpiece dessert.
Pair with vanilla ice cream, whipped cream, or fresh berries on the side. A cup of coffee or glass of cold milk complements the sweet, fruity flavors perfectly.
Storage
Store the assembled cake covered in the refrigerator for up to 4 days. The buttercream contains dairy and needs refrigeration. Bring to room temperature for 30 minutes before serving for the best texture and flavor.
Unfrosted cake layers can be wrapped tightly and frozen for up to 3 months. Thaw overnight in the refrigerator before assembling. The blueberry filling can be made 2 days ahead and refrigerated.
Variations
Mixed Berry Jamboree: Use a combination of blueberries, raspberries, and blackberries
Lemon Blueberry: Add lemon zest to the cake batter and use lemon buttercream
Cream Cheese Frosting: Replace buttercream with cream cheese frosting for tangy flavor
Naked Cake Style: Leave sides partially unfrosted for a rustic look
Triple Layer: Divide batter among three 8-inch pans for a taller cake
Cupcake Version: Make 24 cupcakes, fill with blueberry compote, and frost
White Chocolate: Fold white chocolate chips into the batter with blueberries
Lavender Blueberry: Add 1 teaspoon dried culinary lavender to the filling
Almond Flavor: Use almond extract instead of vanilla for a different twist
Gluten-Free: Use a 1:1 gluten-free flour blend
This Copycat Magnolia Bakery Blueberry Jamboree brings the iconic NYC bakery experience right to your home kitchen!
