Description
A delightful and fluffy Blueberry Velvet Cake, perfect for any occasion, featuring layers of moist cake and creamy frosting.
Ingredients
Scale
- 2 ½ cups (310g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (115g) unsalted butter, softened
- ½ cup (120ml) vegetable oil
- 1 ¾ cups (350g) granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup (240ml) buttermilk
- ½ cup (120ml) blueberry purée
- A few drops of violet or blue food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease and line three 8-inch (20 cm) cake pans with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, cream butter, oil, and sugar until light and fluffy (about 3 minutes). Add eggs one at a time, then mix in vanilla extract. Stir in the blueberry purée and food coloring (if using). Alternate adding the dry ingredients and buttermilk, mixing until just combined.
- Divide the batter evenly among the pans and bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes completely before frosting.
- Beat cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla; beat until fluffy. Adjust consistency with milk if needed.
- Place one layer on a serving plate, spread a generous layer of frosting, repeat with remaining layers, and spread frosting on the top. Top with fresh blueberries and a sprinkle of lemon zest.
Notes
- For the blueberry purée, cook blueberries, sugar, and lemon juice over medium heat for 10 minutes until thickened, then blend until smooth and cool completely.
- Optional: Use violet or blue food coloring for a more vibrant color.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg