Blueberry Cake with Blueberry Cream Cheese Frosting

5 from 1 vote

Blueberry Cake with Blueberry Cream Cheese Frosting

This naturally purple blueberry layer cake gets its vibrant color from freeze-dried blueberries. Moist, flavorful, and topped with blueberry cream cheese frosting.

Yield: 6-inch cake

Prep Time20

Cook Time30

Assembly Time15

Total Time1 5

Course: Dessert

Cuisine: American

Servings: slices

Author: Maryanne Cabrera

Ingredients

Blueberry Cake:

3 ½ cups all-purpose flour (450 g)
1 Tablespoon baking powder
½ teaspoon kosher salt
1.2 oz package freeze dried blueberries ground into a powder*
1 cup unsalted butter (227 g) room temp
1 ⅓ cup granulated sugar (265 g)
⅔ cup light brown sugar (135 g) packed
1 teaspon finely grated lemon zest
4 large eggs room temp
¾ cup buttermilk room temp
7 oz fresh blueberries pureed and strained (about 6oz after straining)*
1 teaspoon vanilla paste or pure vanilla extract

Blueberry Cream Cheese Frosting:

1 cup unsalted butter (227 g) room temp
8 oz cream cheese
1 ½ tsp vanilla paste, or pure vanilla extract
1.2 oz package freeze dried blueberries ground to a powder
4 cups powdered sugar (480 g)
¼ teaspoon kosher salt

Instructions

Blueberry Cake:

Prep: Preheat oven to 350°F. Line four 6-inch cake rounds (or three 8-inch rounds) with parchment paper. Lightly butter and set aside.
Dry Ingredients: In a medium bowl, whisk together flour, baking powder, salt, and blueberry powder. Set aside.
Cream Butter and Sugar: In a stand mixer fitted with paddle attachment, cream together butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until light and fluffy. Add lemon zest.
Add Eggs: Add eggs one at a time, mixing on medium speed until each is fully incorporated before adding the next. Scrape down bowl between additions.
Combine Wet Ingredients: In a measuring cup, whisk together buttermilk, strained blueberry puree, and vanilla.
Alternate Mixing: With mixer on low speed, add flour mixture in three additions, alternating with buttermilk mixture, beginning and ending with flour. Mix just until no streaks remain. Do not overmix. Scrape down bowl to ensure even mixing.
Bake: Divide batter evenly among prepared pans. Smooth tops with offset spatula or back of spoon. Bake for 30-35 minutes until toothpick inserted in center comes out with just a few moist crumbs.
Cool: Let cakes cool in pans for 10 minutes, then turn out onto cooling racks. Cool completely before frosting (about 1 hour)

Blueberry Frosting:

Beat Butter and Cream Cheese: In a stand mixer fitted with paddle attachment, beat butter and cream cheese on medium speed for 2-3 minutes until completely smooth with no lumps. Scrape down bowl as needed.
Add Remaining Ingredients: Add vanilla paste, blueberry powder, powdered sugar, and salt. Mix on low speed until combined, then increase to medium-high and beat for 2-3 minutes until light and fluffy.
Assemble: If desired, level cake layers with a serrated knife. Place first layer on serving plate or cake board. Spread with about ¾ cup frosting. Repeat with remaining layers. Use remaining frosting for crumb coat and final coat, or create a rustic naked cake look. Top with fresh blueberries if desired.

Notes

To make blueberry powder, pulse freeze-dried blueberries in a food processor for 30 seconds until finely ground. You'll need two 1.2 oz packages total for this recipe.
IMPORTANT: Measure blueberries AFTER pureeing and straining, not before. You should have 5-6 oz of smooth puree after removing the skins.

Cake Pan Options: This recipe works with four 6-inch pans, three 8-inch pans, or two 9-inch pans. Adjust baking time as needed—larger pans may take 35-40 minutes.

Make It Cupcakes: This batter makes approximately 24 cupcakes. Bake at 350°F for 18-22 minutes.

Storage: Store at room temperature for up to 2 days or refrigerate for up to 5 days. Unfrosted cake layers freeze for up to 3 months.

Nutrition