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Moist Blueberry Velvet Cake

A moist and tender blueberry velvet cake with a subtle cocoa flavor, fresh blueberries folded into the batter, and topped with a luscious cream cheese and blueberry preserves frosting.

  • Total Time: 55 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 2 ¾ cups all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon white vinegar
  • 1 tablespoon blue food coloring
  • 1 ½ cups buttermilk, room temperature
  • 2 cups fresh blueberries
  • 1 lb cream cheese, room temperature
  • 2 sticks (1 cup) unsalted butter, room temperature
  • ½ cup blueberry preserves
  • 6 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract
  • Blue food coloring (optional, for frosting)

Instructions

  1. Preheat the oven to 350°F. Butter and flour two 9-inch cake pans and line each pan with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In a large bowl or stand mixer, cream butter, sugar, and oil until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla, vinegar, and blue food coloring.
  5. Alternately add the flour mixture and buttermilk to the creamed mixture in three batches, beginning and ending with flour mixture. Fold in the fresh blueberries gently.
  6. Divide batter evenly between pans and bake for 30-40 minutes or until a toothpick comes out with a few moist crumbs.
  7. Cool cakes in pans for 15 minutes, then transfer to wire racks to cool completely.
  8. For the frosting, beat cream cheese, butter, and blueberry preserves until blended.
  9. Gradually add confectioners' sugar on low speed until combined, then add vanilla and optional blue food coloring.
  10. Increase mixer speed to high and beat until light and fluffy, about 5 minutes.
  11. Refrigerate frosting until firm enough to spread, then frost the completely cooled cakes.

Notes

Use fresh blueberries for best texture; frozen may release too much moisture. Adjust blue food coloring to achieve desired color. Chill finished cake slightly before serving for easier slicing.

  • Author: Dorothy Miller
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 420
  • Sugar: 34g
  • Sodium: 320mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 78mg