Blueberry Velvet Cake: Perfectly Sweet & Tangy Recipe

Introduction

Discover the delightful Blueberry Velvet Cake, a moist and vibrant dessert bursting with sweet and tangy blueberry flavor. Its tender crumb and velvety layers make it perfect for any celebration or a special treat anytime. Enjoy the beautiful color and fresh taste in every bite.

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups fresh blueberries
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract (for whipped cream)
• Fresh blueberries for garnish

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes release easily after baking.
2. Step 2: In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt until fully combined for an even texture.
3. Step 3: In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and creamy, adding moisture and richness to the cake.
4. Step 4: Gradually pour the wet mixture into the dry ingredients and gently stir until just combined; avoid overmixing to keep the cake tender.
5. Step 5: Carefully fold in the fresh blueberries, distributing them evenly throughout the batter without breaking them.
6. Step 6: Divide the batter evenly between the prepared pans and bake for 25-30 minutes. Insert a toothpick in the center to check; it should come out clean when done.
7. Step 7: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
8. Step 8: While cooling, beat the heavy cream, powdered sugar, and vanilla extract in a bowl until soft peaks form to create the whipped topping.
9. Step 9: Place one cooled cake layer on a serving plate, spread a generous layer of whipped cream, then add the second layer on top. Frost the entire cake with remaining whipped cream and garnish with fresh blueberries.

Tips & Variations

• Use room temperature ingredients for a smoother batter and better texture.
• Don’t overmix the batter to prevent a dense cake; some lumps are fine.
• Gently fold blueberries to avoid bursting and losing their shape in the batter.
• Add a teaspoon of lemon zest to the batter for a refreshing citrus hint.
• For a lighter frosting, substitute half the heavy cream with Greek yogurt.
• Try gluten-free flour or plant-based substitutes to accommodate dietary needs.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 3 days. You can freeze individual slices for longer storage. When reheating, thaw in the fridge overnight and serve at room temperature for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used but make sure to thaw and drain them well to avoid adding extra moisture to the batter, which could affect the cake’s texture.

How do I store leftover Blueberry Velvet Cake?

Keep leftovers in an airtight container in the refrigerator for up to 3 days. For extended storage, freeze individual servings and thaw before serving.

Blueberry Velvet Cake: Perfectly Sweet & Tangy Recipe

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★★★★★

4.6 from 78 reviews

• Author: Harper
• Total Time: 50 minutes
• Yield: 10 servings 1x

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Description

Blueberry Velvet Cake is a moist and vibrant dessert that perfectly balances the sweetness of fresh blueberries with a gentle tangy twist. Featuring a tender crumb colored with rich cocoa powder and layered with luscious whipped cream and juicy blueberries, this cake is perfect for celebrations or as a delightful everyday treat. It offers an elegant presentation and a harmonious flavor profile that melts in your mouth.

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Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups fresh blueberries

Whipped Cream Topping

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract (for whipped cream)
• Fresh blueberries for garnish

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Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy removal after baking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until well combined to promote an even texture.
3. Combine Wet Ingredients: In another bowl, mix buttermilk, vegetable oil, eggs, and vanilla extract until smooth and creamy to add moisture and richness.
4. Mix Wet and Dry Ingredients: Gradually pour the wet mixture into the dry ingredients, gently stirring until just combined. Some lumps are fine to prevent a dense cake.
5. Fold in Blueberries: Carefully fold the fresh blueberries into the batter, ensuring even distribution without breaking them.
6. Bake the Cake: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cakes: Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely, preparing them for frosting.
8. Prepare Whipped Cream: While the cakes cool, beat the heavy cream, powdered sugar, and vanilla extract in a bowl until soft peaks form to create a luscious topping.
9. Assemble the Cake: Place one cooled cake layer on a serving plate, spread a generous layer of whipped cream, then layer the second cake on top. Frost the entire cake with remaining whipped cream and garnish with fresh blueberries.

Notes

• For a lighter frosting, substitute half the heavy cream with Greek yogurt.
• Add a teaspoon of lemon zest to the batter for a refreshing citrus twist.
• Use room temperature ingredients for a smoother batter and better texture.
• Do not overmix the batter to avoid a dense cake texture.
• Thaw and drain frozen blueberries before folding into batter to prevent excess moisture.
• Store leftover cake in an airtight container in the refrigerator for up to 3 days or freeze slices for longer storage.
• You can prepare cake layers a day in advance and refrigerate until ready to frost.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Blueberry Velvet Cake, Blueberry Cake, Velvet Cake, Moist Blueberry Cake, Whipped Cream Cake, American Dessert, Sweet Tangy Cake, Fresh Blueberries Cake