Print

Blueberry Velvet Cake Recipe

Blueberry Velvet Cake Recipe
Print Recipe

★★★★★

4.8 from 22 reviews

A delightful Blueberry Velvet Cake featuring a moist, tender crumb infused with fresh blueberries and blueberry preserves, topped with a creamy blue-tinted cream cheese frosting and garnished with fresh blueberries. Perfect for celebrations or a special treat.

Ingredients

Scale

Cake:

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup fresh blueberries (plus extra for garnish)
  • 1/4 cup buttermilk
  • 2 tablespoons blueberry preserves
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vinegar
  • Blue food coloring (optional for a more vibrant color)

Frosting:

  • 1/2 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Blue food coloring (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes don’t stick.
  2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This step helps create a tender cake texture.
  3. Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate them and ensure even mixing.
  4. Prepare Blueberries: Toss the fresh blueberries with a small amount of flour to coat them. This prevents the blueberries from sinking to the bottom of the cake during baking. Gently fold the coated blueberries and blueberry preserves into the batter.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  6. Mix Batter: Alternate adding the dry ingredients and buttermilk to the creamed butter mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing, which can make the cake tough.
  7. Add Vinegar and Color: Stir in the vinegar to react with the baking soda for leavening, and add blue food coloring if using, until you reach your desired cake color.
  8. Bake: Divide the batter evenly between the prepared pans. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
  9. Prepare Frosting: While the cakes cool, beat the softened butter and cream cheese together until smooth. Gradually add powdered sugar and vanilla extract, and continue beating until the frosting is light and fluffy. Add blue food coloring if desired for a matching blue tint.
  10. Assemble Cake: Once the cakes have completely cooled, spread frosting on one layer, top with the second layer, and frost the entire cake. Garnish with fresh blueberries on top for a beautiful finish.

Notes

  • Coating the blueberries with flour is crucial to prevent them from sinking during baking.
  • Make sure the cakes are completely cooled before frosting to avoid melting the frosting.
  • Use room temperature ingredients for best texture and mixing.
  • Optional blue food coloring enhances the visual appeal but can be omitted for a natural look.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • This cake can be made a day ahead to allow flavors to develop.

Nutrition

Keywords: Blueberry cake, Velvet cake, Cream cheese frosting, Blueberry dessert, Layer cake

Find it online: https://islawhite.com/blueberry-velvet-cake-recipe/