Introduction

This Bright Blueberry Passionfruit Layer Cake is a perfect treat for spring celebrations. Light, fruity, and beautifully layered, it combines fresh blueberries with tangy passionfruit for a refreshing twist. Its vibrant colors and delightful flavors will brighten any occasion.

A round cake with two visible layers stands on a white cake stand, covered in smooth pale yellow frosting with small dark specks inside. Dark purple glaze drips down the sides in uneven lines from the top, adding a glossy texture. The top of the cake is covered with a pile of fresh blue blueberries and four halved passion fruits with yellow and black seeds visible. Around the stand are more loose blueberries and two halved passion fruits. The background is a soft white marbled texture with some blurred purple flowers and green leaves. photo taken with an iphone --ar 4:5 --v 7

Ingredients

225 g Unsalted Butter (room temperature)
225 g Caster Sugar
4 Large Eggs
225 g Plain Flour
4 teaspoons Baking Powder
3 tablespoons Milk
2 teaspoons Vanilla Extract
200 g Blueberries (for the batter)
110 g Unsalted Butter (for the buttercream)
500 g Icing Sugar (for the buttercream, adjustable)
5 Passionfruit (pulp and seeds)
40 g Blueberries (for the drizzle)
50 g Icing Sugar (for the drizzle, adjustable)

Instructions

Step 1: Preheat your oven to 180°C (350°F). Grease and line two 6-inch round cake tins with parchment paper to ensure easy release.
Step 2: Cream together the 225 g unsalted butter and caster sugar in a large bowl until pale and fluffy, about 3 to 5 minutes.
Step 3: Beat in the eggs one at a time, mixing thoroughly after each addition for even incorporation.
Step 4: Gradually add the plain flour, baking powder, milk, and vanilla extract. Mix just until combined—avoid overmixing.
Step 5: Gently fold in the 200 g blueberries, taking care not to smash them to maintain their shape.
Step 6: Divide the batter evenly between the prepared tins and bake for about 25 minutes or until a skewer inserted in the center comes out clean. Let cakes cool completely before frosting.
Step 7: To make the buttercream, beat the 110 g unsalted butter with 500 g icing sugar until light and fluffy. Stir in the passionfruit pulp and seeds.
Step 8: For the blueberry drizzle, cook the 40 g blueberries in a saucepan until they release their juices. Strain through a sieve, then mix in 50 g icing sugar until smooth.
Step 9: Assemble the cake by layering the cooled cakes with a generous amount of passionfruit buttercream between them. Apply a crumb coat and chill the cake.
Step 10: Frost the entire cake with the remaining buttercream and finish by drizzling the blueberry glaze around the edges for a beautiful finish.

Tips & Variations

Use fresh, ripe blueberries for the best flavor and texture in both the cake and drizzle.
If passionfruit is unavailable, substitute with lemon curd for a different but equally bright tangy flavor.
Chilling the cake after the crumb coat helps achieve a smooth final finish when applying the last layer of frosting.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best texture and flavor. Leftover cake can be frozen without the blueberry drizzle for up to one month; thaw overnight in the fridge.

How to Serve

A tall three-layer cake stands on a white cake stand, each layer separated by a thin, dark purple filling visible through the smooth yellow frosting with small dark specks. Dark purple glaze drips down the sides of the cake in uneven lines, pooling slightly at the base. The top of the cake is covered with fresh blueberries and halves of passion fruit showing their bright yellow and black seeds. Around the base of the cake and on the white marbled surface, loose blueberries and additional passion fruit halves are scattered. In the blurred background, green leaves and purple flowers add soft color contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries in this cake?

Yes, you can use frozen blueberries, but be sure to thaw and drain them well to avoid excess moisture in the batter.

How do I ensure the cake layers bake evenly?

Make sure to divide the batter equally between tins and avoid opening the oven door during baking to maintain a consistent temperature.