Blueberry Velvet Cake: Perfectly Sweet & Tangy
Indulge in the delightful flavors of our Blueberry Velvet Cake, a perfect blend of sweet and tangy notes wrapped in a luscious creamy frosting. This recipe not only promises a visual feast with its vibrant blue hues but also offers a burst of berry goodness in every bite. Ideal for any occasion, this cake is sure to impress with its moist texture and rich flavor. Dive into this baking adventure and taste the love in every berry-packed bite!
Ingredients
- Cake:
- Frosting:
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, cream together butter and sugar. Add eggs one at a time, beating well after each addition.
- Toss blueberries with a little flour to coat (to prevent sinking), and fold into the batter along with blueberry preserves.
- Mix together flour, baking soda, and salt. Alternate adding the dry ingredients and buttermilk to the creamed mixture, starting and ending with dry ingredients.
- Stir in vinegar and, if using, blue food coloring until the desired color is achieved.
- Pour batter into prepared pans and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- For the frosting, beat butter and cream cheese until smooth. Add powdered sugar and vanilla extract, and beat until fluffy. Tint with blue food coloring if desired.
- Once cakes are cooled, frost and layer them. Garnish with fresh blueberries.
Notes
Flouring Blueberries:Coating blueberries in flour before adding them to the batter helps prevent them from sinking to the bottom during baking.
Serving Suggestions:Serve this cake chilled to enhance the flavors and texture of the frosting. Pair it with a light vanilla or berry-infused tea for a delightful afternoon treat.
Storage:This cake can be stored in an airtight container in the refrigerator for up to 5 days.