Best Blueberry Velvet Cake

ByMia Harper
Deliciously crafted Blueberry Velvet Cake with fresh blueberries and velvety texture
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Blueberry velvet cake is the perfect combination of rich, velvety chocolate flavor and the fresh burst of blueberries. This delightful dessert not only pleases the palate but also dazzles the eyes with its beautiful, deep color. The added cream cheese frosting enhances the cake’s moist texture and provides a sweet, tangy balance that makes each bite unforgettable. Whether you’re celebrating a special occasion or just want to indulge in something sweet, this cake is sure to impress your family and friends.

Recipe Information

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 10
  • Difficulty Level: Medium

Nutrition Information

  • Calories per serving: 290
  • Protein: 4g
  • Carbohydrates: 40g
  • Fat: 12g
  • Fiber: 2g
  • Sugar: 24g
  • Sodium: 180mg

Why Make This Best Blueberry Velvet Cake

The best blueberry velvet cake stands out for its unique flavor profile. Unlike traditional chocolate cakes, the inclusion of fresh blueberries brings a slight tartness that perfectly balances the sweetness. The moist texture and rich cocoa flavor create a cake that is both comforting and sophisticated. Plus, it’s visually stunning, making it a showstopper for gatherings or special occasions. Making this cake from scratch is not only gratifying but also allows you to customize it to your liking!

How to Make Best Blueberry Velvet Cake

Creating this delicious cake is a straightforward process that even novice bakers can handle. Just follow these simple steps, and you’ll have a scrumptious blueberry velvet cake ready to serve in no time.

Ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • Cream cheese frosting for topping

Directions:

  • Step 1: Preparation

    Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes release easily after baking.

  • Step 2: Mixing Dry Ingredients

    In a large bowl, combine the all-purpose flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk together until well combined, ensuring there are no lumps in the dry mixture.

  • Step 3: Mixing Wet Ingredients

    In another bowl, mix together the vegetable oil, buttermilk, eggs, and vanilla extract. Whisk until all wet ingredients are well combined and smooth.

  • Step 4: Combining Ingredients

    Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid over-mixing, as this can lead to a tougher cake. Gently fold in the fresh blueberries, distributing them evenly without crushing them.

  • Step 5: Baking

    Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cakes to prevent overbaking.

  • Step 6: Cooling

    Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks. Let them cool completely before frosting.

  • Step 7: Frosting and Serving

    Once the cakes have cooled, frost them with cream cheese frosting. Slice and serve to enjoy the delightful flavors of your blueberry velvet cake.

How to Serve Best Blueberry Velvet Cake

Serve your blueberry velvet cake at room temperature for the best flavor and texture. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream on the side for an extra touch of indulgence. This cake is perfect for birthdays, brunches, or as an afternoon treat with coffee or tea.

How to Store Best Blueberry Velvet Cake

To keep your blueberry velvet cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to extend its shelf life, you can refrigerate it, where it will stay fresh for up to a week. If you have leftover pieces, they can be frozen for up to three months. Just make sure to wrap each slice tightly or place them in an airtight freezer bag to prevent freezer burn.

Expert Tips for Perfect Best Blueberry Velvet Cake

  1. Use fresh blueberries: While frozen blueberries can be used, fresh blueberries provide a better texture and flavor.
  2. Do not over-mix: Mixing just until combined will result in a lighter, fluffier cake.
  3. Check for doneness: Every oven is different, so start checking the cake at 25 minutes to prevent overbaking.
  4. Sift dry ingredients: Sifting helps to incorporate air and makes for a lighter cake.
  5. Let cool completely before frosting: If the cake is warm, the frosting will melt and slide off.

Delicious Variations

  1. Lemon Blueberry Velvet Cake: Add lemon zest to the batter for a refreshing citrus twist.
  2. Chocolate Chip Variation: Mix in some chocolate chips along with the blueberries for an extra chocolatey treat.
  3. Nutty Blueberry Cake: Incorporate chopped walnuts or pecans for added texture and flavor.

Frequently Asked Questions

  • Can I use whole wheat flour instead of all-purpose flour?
    Yes, but the texture may be denser. You might need to add a little more liquid.

  • Can I make this cake ahead of time?
    Absolutely! You can bake the cakes a day in advance and store them in the refrigerator wrapped in plastic wrap.

  • What can I substitute for buttermilk?
    You can make a homemade buttermilk substitute by combining 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.

  • How do I make this cake vegan?
    Replace eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg) and use a non-dairy milk alternative instead of buttermilk.

  • Can I frost this cake with something other than cream cheese frosting?
    Yes! Try using whipped cream or a simple buttercream frosting for a different flavor.

Conclusion

The best blueberry velvet cake is a delightful treat that captures the essence of rich chocolate and fresh blueberries in every bite. Whether it’s served at a special occasion or enjoyed as an everyday treat, this cake is sure to please anyone who tastes it. With its moist texture and delectable cream cheese frosting, it’s an irresistible dessert that deserves to be shared. So, gather your ingredients and get baking—you’re about to create a masterpiece that will be remembered!

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Blueberry Velvet Cake

  • Author: mia-harper
  • Total Time: 45 minutes
  • Yield: 10 servings 1x
  • Diet: Vegetarian
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Description

A delightful dessert combining rich chocolate flavor with a burst of fresh blueberries, topped with cream cheese frosting.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • Cream cheese frosting for topping

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, mix together the all-purpose flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, combine the vegetable oil, buttermilk, eggs, and vanilla extract.
  4. Gradually mix the wet ingredients into the dry ingredients until just combined, then gently fold in the blueberries.
  5. Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
  6. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  7. Frost with cream cheese frosting before serving.

Notes

Serve at room temperature; pairs well with vanilla ice cream or whipped cream.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 290
  • Sugar: 24g
  • Sodium: 180mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 30mg

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