Indulge in the delightful flavors of our Blueberry Velvet Cake, a perfect blend of sweet and tangy notes wrapped in a luscious creamy frosting. This recipe not only promises a visual feast with its vibrant blue hues but also offers a burst of berry goodness in every bite. Ideal for any occasion, this cake is sure to impress with its moist texture and rich flavor. Dive into this baking adventure and taste the love in every berry-packed bite!
Recipe Overview
Prep Time: 25 minutes | Cooking Time: 25 minutes | Total Time: 50 minutes | Kcal: 520 kcal | Servings: 12 servings
Ingredients
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)
Directions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, cream together butter and sugar. Add eggs one at a time, beating well after each addition.
- Toss blueberries with a little flour to coat (to prevent sinking), and fold into the batter along with blueberry preserves.
- Mix together flour, baking soda, and salt. Alternate adding the dry ingredients and buttermilk to the creamed mixture, starting and ending with dry ingredients.
- Stir in vinegar and, if using, blue food coloring until the desired color is achieved.
- Pour batter into prepared pans and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- For the frosting, beat butter and cream cheese until smooth. Add powdered sugar and vanilla extract, and beat until fluffy. Tint with blue food coloring if desired.
- Once cakes are cooled, frost and layer them. Garnish with fresh blueberries.
Notes
- Flouring Blueberries: Coating blueberries in flour before adding them to the batter helps prevent them from sinking to the bottom during baking.
- Serving Suggestions: Serve this cake chilled to enhance the flavors and texture of the frosting. Pair it with a light vanilla or berry-infused tea for a delightful afternoon treat.
- Storage: This cake can be stored in an airtight container in the refrigerator for up to 5 days.
Nutritional Breakdown (per serving)
- Calories: 520 kcal
- Carbohydrates: 75 g
- Protein: 6 g
- Fat: 23 g
- Saturated Fat: 14 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 7 g
- Trans Fat: 0 g
- Cholesterol: 105 mg
- Sodium: 270 mg
- Potassium: 90 mg
- Fiber: 1 g
- Sugar: 50 g
- Vitamin A: 800 IU
- Vitamin C: 2 mg
- Calcium: 50 mg
- Iron: 2 mg
Benefits
Eating this Blueberry Velvet Cake can be more than just a treat; it’s packed with blueberries, known for their antioxidant properties. These antioxidants help combat free radicals, potentially reducing the risk of chronic diseases. Blueberries are also an excellent source of Vitamin C and fiber, promoting skin health and digestive wellness.
FAQs
Q1: Can I use frozen blueberries instead of fresh? A1: Yes, frozen blueberries can be used. Ensure they are thawed and drained well to avoid excess moisture.
Q2: What can I use instead of blueberry preserves? A2: You can use other berry preserves or even a small amount of berry-flavored syrup if preserves are unavailable.
Q3: How can I ensure the cake layers are even? A3: Use a kitchen scale to divide the batter evenly between the two pans, ensuring each layer cooks uniformly.
Q4: Can this cake be made gluten-free? A4: Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure all other ingredients are certified gluten-free.
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Blueberry Velvet Cake: Perfectly Sweet & Tangy
Description
Indulge in the delightful flavors of our Blueberry Velvet Cake, a perfect blend of sweet and tangy notes wrapped in a luscious creamy frosting. This recipe not only promises a visual feast with its vibrant blue hues but also offers a burst of berry goodness in every bite. Ideal for any occasion, this cake is sure to impress with its moist texture and rich flavor. Dive into this baking adventure and taste the love in every berry-packed bite!
Ingredients
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
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, cream together butter and sugar. Add eggs one at a time, beating well after each addition.
- Toss blueberries with a little flour to coat (to prevent sinking), and fold into the batter along with blueberry preserves.
- Mix together flour, baking soda, and salt. Alternate adding the dry ingredients and buttermilk to the creamed mixture, starting and ending with dry ingredients.
- Stir in vinegar and, if using, blue food coloring until the desired color is achieved.
- Pour batter into prepared pans and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- For the frosting, beat butter and cream cheese until smooth. Add powdered sugar and vanilla extract, and beat until fluffy. Tint with blue food coloring if desired.
- Once cakes are cooled, frost and layer them. Garnish with fresh blueberries.
Notes
- Flouring Blueberries: Coating blueberries in flour before adding them to the batter helps prevent them from sinking to the bottom during baking.
- Serving Suggestions: Serve this cake chilled to enhance the flavors and texture of the frosting. Pair it with a light vanilla or berry-infused tea for a delightful afternoon treat.
- Storage: This cake can be stored in an airtight container in the refrigerator for up to 5 days.
