The Little Epicurean

Jul 30 2014

Blueberry Cake

Once upon a time, I made these blueberry-blackberry cupcakes.  Three years later, these cupcakes remain a popular post on my blog that continues to bring in comments, likes, and emails.  It’s the first post I wrote where I felt that people (besides my mom, Alex’s mom, and my best friends) were looking at my work.  Asides from my rainbow cake, those blueberry cupcakes have generated the most interaction between me and you.

Blueberry Cupcakes | The Little Epicurean

I received many emails regarding those cupcakes.  My favorite came from a mother that sent me photos of the hundred or so blueberry cupcakes she made for her daughter’s wedding.  It’s moments like that, that keep me testing recipes and blogging.

Blueberry Cake | The Little Epicurean

With berry season upon us, I can’t help but take advantage of all fresh berries available.  I redid those popular blueberry cakes into a layered cake.  I used the same blueberry cream cheese frosting that is oh so addicting.  If I didn’t use all the frosting on the cake, I would totally smear this stuff all over my morning bagel.

The secret to this cake is the use of freeze dried blueberries.  It provides the frosting with that natural blue-violet hue that is hard to replicate with imitation food coloring.  I used a combination of fresh blueberries and freeze dried blueberries to create the very flavorful blueberry cake.

I love, love, love this cake.  I can’t find the words to explain how delicious it tastes.  After photographing the cake, I had to wrap up 2/3’s of it to give away.  If left alone with this blueberry cake, who knows how much of it I’ll eat in one sitting.  It’s much safer for Alex and me to have only a small amount around.  Less cake means less exercise and cardio- which makes me a whole lot happier.

Blueberry Cake with Blueberry Cream Cheese Frosting | The Little Epicurean

Print Recipe

Blueberry Cake with Blueberry Cream Cheese Frosting

This blueberry cake gets its natural violet color from freeze dried blueberries. This cake is sure to wow even your most jaded guest.

Yield: 4 x 6-inch cake rounds


Blueberry Cake:

  • 3 1/2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp fine sea salt
  • 1.2 oz package freeze dried blueberries, unsweetened, ground*
  • 8 oz unsalted butter, room temperature
  • 1 1/3 cups granulated sugar
  • 2/3 cup light brown sugar, packed
  • 1 tsp lemon zest
  • 4 large eggs, room temperature
  • 6 oz buttermilk, room temperature
  • 7 oz blueberries, pureed and strained
  • 1 tsp vanilla paste

Blueberry Cream Cheese Frosting:

  • 1 cup unsalted butter, room temperature
  • 8 oz cream cheese
  • 1 1/2 tsp vanilla paste
  • 1.2 oz package freeze dried blueberries, unsweetened, ground*
  • 4 cups powdered sugar, sifted
  • 1/4 tsp fine sea salt


Blueberry Cake:

  1. Preheat oven to 350 degrees F. Line 4 6-inch cake rounds with parchment paper.  Lightly butter cake rounds and set aside.
  2. In a small bowl, whisk together flour, baking powder, salt and blueberry powder. Set aside.
  3. Cream together butter, sugar, and brown sugar in a stand mixer fitted with a paddle attachment.  Add lemon zest.  Add eggs one at a time and mix until fully incorporated.
  4. In a measuring cup, combine buttermilk, blueberry puree, and vanilla paste.
  5. Alternate adding flour mixture and buttermilk mixture into creamed butter.  Mix until just incorporated.  Scrape down bowl as needed to ensure thorough mixing.
  6. Divide batter into prepared cake rounds.  Level batter using a mini offset spatula or the back of spoon.  Bake for 30-35 minutes until toothpick inserted in center of cake comes out clean.

Blueberry Frosting:

  1. Cream together butter and cream cheese in a stand mixer fitted with a paddle attachment.  Scrape down bowl as necessary to ensure mixture is smooth.
  2. Add vanilla paste, blueberry powder, powdered sugar and salt.  Mix until throughly blended and smooth.

Note: Use a food processor to grind freeze dried blueberries into a fine powder.

The Little Epicurean

Blueberry Cake with Blueberry Cream Cheese Frosting | The Little Epicurean


44 Responses to “Blueberry Cake”

  1. July 30, 2014
    3:37 pm

    Beautiful photographs. Loving the black back ground! And can’t get over the color of this cake!

    • Maryanne Cabrera replied...

      Thank you, Liz! You can also used freeze dried strawberries to give strawberries frosting a nice pink hue :)

  2. July 30, 2014
    7:56 pm
    Joy says...

    Seeing beautiful cakes like yours make me wish we had berries in the east… Or that I was in North America during spring and summer to enjoy them.

    • Maryanne Cabrera replied...

      Hi Joy! You have better fruits over there…like rambutan and santol. I really miss those fruits!

  3. July 30, 2014
    8:42 pm

    wow another delicious (and stunning) post, i can imagine how good this cake tastes! i am SO craving a slice right now.

    • Maryanne Cabrera replied...

      Thank you Thalia! I wish I still had more cake leftover!

  4. July 31, 2014
    12:19 pm

    This cake looks stunning, Maryanne. I love the freeze-dried berries idea – going to try that for my next berry cake. Yum!

    • Maryanne Cabrera replied...

      Thank you Sarah! Can’t wait for you to try the freeze dried berries trick! :)

      (Sidenote: I can’t seem to comment on your blog. After I type out my blurb and hit submit, it just refreshes the page.)

  5. August 7, 2014
    1:23 am

    Goodness, I can’t stop gawking at this beautiful cake!!!!! All I want to do right now is cut myself a large slice and just sink my teeth into these delicious layers!!!!! Pinning! :D

    • Maryanne Cabrera replied...

      Aw, thank you SO much Samina! I wish I could serve you a slice over the internet!

  6. August 7, 2014
    3:30 am

    wow amazing pictures! lovely cake.

  7. August 7, 2014
    1:40 pm
    Xander says...

    The dark photos with the purple icing is awesome!

  8. September 21, 2014
    7:55 am
    Mira says...

    This cake looks absolutely beautiful and the frosting is the perfect eye catching color. Pinning the cake and cupcakes and will try them soon!

  9. November 21, 2014
    8:23 am
    Ashwini says...

    Hi…I love the way this cake looks and itching to try it out for my niece’s bday day after. Can I use fresh blueberries instead of freeze dried ones? Will the quantity of blueberry remain the same. Do let me know please. Thanks in advance

    • Maryanne Cabrera replied...

      Hi Ashwini, I’m sorry but you can’t substitute fresh blueberries for the freeze dried blueberries. The resulting frosting will be watery and it won’t have the same vibrant color.

  10. November 21, 2014
    8:46 pm
    Andrew says...

    Your cake is so beautiful my wife and I are trying to make it for our son’s first birthday. One question – how much straining of the blueberries should we be doing? After pureeing it’s proving hard to separate the liquids from the solids. It’s pretty well incorporated.

    • Maryanne Cabrera replied...

      I puree the blueberries in a food processor until it’s like a thick juice. Perhaps my strainer isn’t as fine as yours. If straining is difficult, you could simply add the blueberry puree as it. It shouldn’t affect the recipe. It’s better to have enough juice and skin from the berries than not enough. I hope that helps. Happy birthday to your son!

  11. January 31, 2015
    1:27 pm
    Melissa says...

    Can you substitute dried blueberries for the freeze dried blueberries? Or just use more regular blueberries? I’m going to make this for a cake project I have due in culinary school, so I’m trying to make it as cost effective as possible!

    • Maryanne Cabrera replied...

      No. Freeze dried berries are devoid of all moisture, which is makes them perfect for coloring cakes. “Dried” blueberries still have a ton of moisture. You’ll end up with a paste instead of a powder.

  12. January 31, 2015
    1:29 pm
    Melissa says...

    Also, I making this recipe in regular 9″ cake rounds it would probably make about 2?

  13. March 24, 2015
    9:58 pm
    inspiiral says...

    Hi there! This cake looks amazing and very moist and delicious. I want to make this as one bigger birthday cake (for around 8 people). Will this recipe work if I pour the batter into a large cake pan? What do you suggest? :)

    Thank-you in advance!!

    • Maryanne Cabrera replied...

      This cake can easily serve 6-8 people. It’s a tall cake, so you don’t need large slices. You can bake the cake in a larger pan, you’ll just have thinner or fewer layers. You’ll also have to adjust baking time depending on the size of the cake. Hope that helps.

  14. March 28, 2015
    5:11 am
    inspiiral says...

    Yeah that helps a lot, thanks Marianne! Sorry for asking this, but do you have an idea about approx how long it’d take to bake if I poured the batter into a 9″ cake pan, that’s 3″ tall? I really love this recipe but live in a place where I can’t find the cake pans you used very easily.

    Thank-you in advance and for answering my questions! Your last answer was very helpful :)

  15. July 30, 2015
    4:01 pm
    Amy Jane says...

    Hi There, Looks so yum! I’m making four different cakes for my daughters first birthday (spelling out her name), I was therefore hoping to bake and freeze the cakes I make over the next few weeks and get them out for icing etc the day before the party. Would this cake be ok to freeze do you think? Thanks so much

    • Maryanne Cabrera replied...

      What a wonderful idea! I’m sure that’s going to look awesome!

      I have never frozen this cake, but it should freeze fine. Let it cool to room temperature before you tightly wrap it. Make sure you freeze it on a sheet tray or something flat to ensure it stays level. Let the cake defrost at room temperature.

  16. August 22, 2015
    11:46 am
    Samantha says...

    Hi, I just put this cake in the oven. Is the batter supposed to be like a paste? Maybe I did something wrong. Were the pureed fresh blueberries 7 oz whole, or 7 oz of puree? I can’t imagine what else I may have done wrong.

    • Maryanne Cabrera replied...

      Hi Samantha, I weighed out 7 oz of fresh blueberries, then pureed and strained it. The batter should feel like another other cupcake/cake batter.

  17. August 30, 2015
    2:47 pm
    AlyV says...

    Hi! Can you use fresh blueberries instead? And if you don’t have vanilla paste, how much Extract should you use? Beautiful cake, thanks!

    • Maryanne Cabrera replied...

      You cannot use fresh blueberries in the cream cheese frosting. It will be very wet and will not hold up well. If you don’t have vanilla paste, just substitute an equal amount of pure vanilla extract. I hope that helps!

  18. August 31, 2015
    12:08 pm
    Samantha says...

    Thanks for your response. I was making this for someone’s birthday the day of my previous comment. I ended up using a strawberry cake recipe and replacing the strawberry ingredients with the freeze dried blueberries and fresh pureed blueberries and it turned out great. Even though your cake didn’t turn out for me, the freeze dried, and pureed blueberry ideas turned out beautifully for me, since the person wanted blueberry cake, but not whole blueberries in it.

  19. January 3, 2016
    4:10 pm
    Clifford says...

    I just made this cake over the weekend. It tasted as good as it looked in the photos above.

    • Maryanne Cabrera replied...

      That’s wonderful to hear Clifford! Glad you liked it!

  20. February 6, 2016
    8:46 pm
    Ariana says...

    My daughter will be turning 5 on the 26th of this month and has requested a blueberry cake. I have chosen to make this one since it is so beautiful and I know that she will love it. (It also helps since her favorite color is purple.) My question is where do you find your freeze dried blueberries? I live in south Texas and I might have trouble finding them. Thank you in advance.

    • Maryanne Cabrera replied...

      Hi Ariana, I buy my freeze dried blueberries from Trader Joe’s. They are also readily available at Whole Foods market. I have seen them on occasion at Target. And if all else fails, it is also available online.

      Happy early birthday to your daughter!

  21. February 15, 2016
    11:52 am
    Amanda Faber says...

    Hello…the cake is gorgeous, and it looks very delicious! I am on a crazy hunt for the best way to make a pink cake for my daughter’s birthday. I don’t want to use any dye. I’ve had MANY failed attempts, please visit my blog if you like to see disasters. :) Do you think freeze dried strawberries or raspberries could add enough color to make the cake pink? Any help would be appreciated. Thank you.

    Amanda at

    • Maryanne Cabrera replied...

      Hi Amanda, thanks so much! I suggest using freeze dried raspberries. They have a darker, richer color than freeze dried strawberries. You’ll need to use a lot to make the cake pink. To make the color really pop in the cake, you should use a recipe that doesn’t use egg yolks. The yolks will turn the cake tan/brownish. I think your best bet would be to use freeze dried raspberries in a light sponge cake recipe that uses all egg whites. I hope that helps.

  22. February 16, 2016
    11:52 am
    Sequoia Dixon says...

    What if I used dehydrated blueberries. Would be easier to use my dehydrator then to order freeze dried off amazon.

    • Maryanne Cabrera replied...

      Hi Sequoia. Freeze dried blueberries have 99% percent of the moisture removed. Dehydrated blueberries have a bit more moisture in them. I’ve never tried it in this recipe, so I’m not sure how it will turn out.

  23. March 9, 2016
    12:49 pm
    Ellen says...

    Hello! I have plans to make this lovely cake for an event on Saturday. As far as the pan sizes, do you just use (4) 6×2 cake pans? The picture looks like your cake has 5 layers. Thanks so much!

  24. March 10, 2016
    4:52 pm

    Hi Ellen, yes I used four 6-inch cake pans. I ended up slicing the cakes into two layers each. I didn’t use all the layers. You can also use this recipe to bake in four 8-inch cake pans.

  25. August 11, 2016
    5:28 am
    Steffi Seetric says...

    I love the idea of your cake so much but couldn’t get my hands on tried blueberries.Will it taste the same if I use blackberries? i hope you can reply before Aug 17th,it’s my husband’s b’day.

    • Maryanne Cabrera replied...

      This recipes works with any freeze dried fruits. You may have to adjust the amount of sugar if you use blackberries.

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