Blue Blueberry Velvet Cake
A soft and tender blueberry velvet cake with a naturally beautiful blue hue, paired with a light cream cheese frosting. Perfect for spring and summer gatherings, this cake is moist, delicate, and full of fresh berry flavor.
Equipment
- mixing bowls
- whisk
- electric mixer
- 8-inch round cake pans
- parchment paper
- spatula
- blender
Ingredients
- 2 1/2 cups all purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk, room temperature
- 1/2 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup blueberry puree
- 1-2 tsp natural blue food coloring (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
- 1-2 tbsp milk
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Blend fresh blueberries until smooth. Strain if desired for a smoother texture.
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
- In another bowl, whisk buttermilk, melted butter, oil, eggs, lemon juice, vanilla, and blueberry puree. Add food coloring if using.
- Pour wet ingredients into dry ingredients and mix gently until just combined.
- Divide batter between pans and bake for 25–30 minutes until a toothpick comes out clean. Cool completely.
- Beat cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla and milk until spreadable.
- Assemble cake by frosting between layers and covering the top and sides. Decorate as desired.
Notes
Use fresh blueberries for the best flavor and color. Avoid overmixing to keep the cake soft and velvety. The natural blueberry color will be slightly purple; add natural blue food coloring if a brighter blue is desired. You can add lemon zest for a citrus boost or layer with blueberry jam for extra flavor.