Description
Blueberry Velvet Cake is a moist and tender layer cake infused with blueberries, featuring a velvety crumb, a hint of vanilla, and frosted with a luscious cream cheese or blueberry buttercream frosting.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk
- 1/2 cup sour cream
- 1 1/2 cups fresh or frozen blueberries (tossed in 1 tbsp flour)
- 2 cups cream cheese frosting or blueberry buttercream (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream butter, oil, and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Mix in buttermilk and sour cream until combined.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
- Fold in blueberries gently, making sure they are evenly distributed.
- Divide batter evenly between prepared pans and smooth the tops.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Frost with cream cheese frosting or blueberry buttercream and decorate with extra blueberries if desired.
Notes
- Coating blueberries in flour prevents them from sinking to the bottom of the cake.
- Use fresh blueberries for best results, but frozen can be used if thawed and patted dry.
- For a richer flavor, use blueberry extract in place of vanilla.
- Store cake in the refrigerator for up to 4 days.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American