BLUEBERRY BLUE VELVET CAKE
Ingredients:
** CAKE
• 3-3/4 cups all-purpose flour
• 3 Tbsp cocoa powder
• 1-1/2 tsp baking soda
• 1/2 tsp salt
• 12 Tbsp unsalted butter, room temperature
• 2-1/4 cups sugar
• 3/4 cups vegetable oil
• 3 large eggs, at room temperature
• 1-1/2 tsp vanilla extract
• 1-1/2 tsp red wine vinegar
• 1 Tbsp blue food coloring
• 1-1/2 cups buttermilk, room temperature
• 2 cups fresh blueberries, plus more for garnish
**FROSTING:
• 1 lb. cream cheese, room temperature
• 2 sticks (1 cup) unsalted butter, room temperature
• 1/2 cup blueberry preserves
• 6 cups sifted confectioners’ sugar
• Blue food coloring, if desired
• 1 tsp vanilla extract
Directions:
• Preheat the oven to 350 degrees. Butter and flour two 9-inch cake pans and line each pan with a round of parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
• In a large bowl (or stand mixer fitted with the paddle), cream the butter, sugar and oil until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar and food coloring.
• Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition. Fold in the blueberries.
• Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Cool on a baking rack for 15 minutes before removing the cake from the pans. Let cool completely before frosting.
• While the cake cools, prepare the frosting. In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, butter and preserves until blended. Add the sugar and mix on low speed until incorporated. Add the vanilla and blue food coloring (if using). Increase the speed to high, and mix until light and fluffy, about 5 minutes. Add more powdered sugar to reach desired consistency. Store in the refrigerator until somewhat stiff, before using. (May be stored in the refrigerator for 3 days.)
• Slice each cake into 2 layers and frost, stacking the layers. Top with additional blueberries.
If you’re a fan of both vibrant flavors and eye-catching desserts, this Blueberry Blue Velvet Cake truly stands out. What I love most about this cake is the subtle addition of cocoa powder, which lends a slight richness without overpowering the delicate blueberry taste. The unique blue food coloring makes it a perfect showstopper for celebrations like birthdays or baby showers. I’ve tried making this cake multiple times, and a key tip is to ensure your buttermilk, eggs, and butter are all at room temperature to get the best batter consistency. Incorporating fresh blueberries into the batter adds delightful bursts of juicy sweetness, and garnishing with extra blueberries on top gives an appealing, fresh look. For the frosting, blending cream cheese with blueberry preserves not only enhances the blueberry flavor but also adds a smooth, tangy balance to the sweetness. When preparing the frosting, I recommend chilling it slightly before use—this makes it easier to spread and helps keep the cake layers neatly stacked. One helpful trick I found is to carefully fold the blueberries into the batter instead of mixing vigorously, to avoid breaking them and turning the batter purple. Baking at 350 degrees for about 35 minutes usually gives a moist crumb with a perfect crumb texture. It’s great to use a toothpick test to check doneness because every oven varies. Pairing this cake with a cup of herbal tea or mild coffee makes for a delightful afternoon treat. Plus, it freezes well if you want to prepare ahead for an event. Just wrap it tightly after slicing and frost once fully thawed. This recipe is versatile, so feel free to experiment with adding lemon zest or swapping blueberry preserves for raspberry for a new twist.
that looks so delicious and luscious!🫐🫐🫐🫐🫐🫐