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blueberry layer cake

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
Author: Maryanne Cabrera

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
  • 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 degrees F. 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.