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: 6-inch cake
Servings: 10 slices
Ingredients
Blueberry Cake:
- 3 ½ cups all-purpose flour
- 1 Tablespoon baking powder
- ½ teaspoon kosher salt
- 1.2 oz package freeze dried blueberries, unsweetened, ground*
- 8 oz unsalted butter, room temp
- 1 ⅓ cup granulated sugar
- ⅔ cup light brown sugar, packed
- 1 teaspon finely grated lemon zest
- 4 large eggs, room temp
- 6 oz buttermilk
- 7 oz blueberries, pureed and strained
- 1 teaspoon vanilla paste, or pure vanilla extract
Blueberry Cream Cheese Frosting:
- 8 oz unsalted butter, room temp
- 8 oz cream cheese
- 1 ½ tsp vanilla paste, or pure vanilla extract
- 1.2 oz package freeze dried blueberries, unsweetened, ground*
- 4 cups powdered sugar, sifted
- ¼ teaspoon kosher salt
Instructions
Blueberry Cake:
- Preheat oven to 350℉. Line four 6-inch cake rounds with parchment paper. Lightly butter cake rounds and set aside.
- In a small bowl, whisk together flour, baking powder, salt and blueberry powder. Set aside.
- 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.
- In a measuring cup, combine buttermilk, blueberry puree, and vanilla paste.
- Alternate adding flour mixture and buttermilk mixture into creamed butter. Mix until just incorporated. Scrape down bowl as needed to ensure thorough mixing.
- 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:
- 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.
- Add vanilla paste, blueberry powder, powdered sugar and salt. Mix until throughly blended and smooth.
Notes
- Use a food processor to grind freeze dried blueberries into a fine powder.
- I used four 6-inch cake pans and sliced each cake into two layers. I didn’t use all the layers. You can also use this recipe to bake in four 8-inch cake pans.
Nutrition
Calories: 934kcal | Carbohydrates: 134g | Protein: 12g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 662mg | Potassium: 300mg | Fiber: 2g | Sugar: 97g | Vitamin A: 1293IU | Vitamin C: 85mg | Calcium: 214mg | Iron: 4mg