Introduction

Dive into the rich, moist world of Blueberry Velvet Cake—a luscious treat that perfectly balances the sweetness of blueberries with a gentle tangy twist. This cake’s vibrant color and tender crumb make it a stunning centerpiece for any celebration or a delightful indulgence for your everyday sweet tooth. Each bite bursts with fresh blueberry flavor wrapped in velvety smooth layers that melt in your mouth.

Blueberry Velvet Cake: Perfectly Sweet & Tangy Recipe - Recipe Image

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

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
Step 3: In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Step 4: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Step 5: Gently fold in the fresh blueberries until evenly distributed throughout the batter.
Step 6: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Step 8: While the cakes are cooling, prepare the whipped cream by beating the heavy cream, powdered sugar, and vanilla extract in a mixing bowl until soft peaks form.
Step 9: Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of whipped cream on top, then place the second cake layer on top.
Step 10: Frost the top and sides of the cake with the remaining whipped cream and garnish with fresh blueberries.

Tips & Variations

Use room temperature ingredients for a smoother batter.
Don’t overmix; it can lead to a dense cake.
Gently fold in blueberries to prevent them from breaking.
Check for doneness with a toothpick; it should come out clean.
Let the cakes cool completely before frosting for the best results.
For a lighter frosting, substitute half of the heavy cream with Greek yogurt.
Add a teaspoon of lemon zest to the batter for a refreshing citrus twist.
Try a gluten-free version by replacing all-purpose flour with a gluten-free blend.
Create a vegan cake by using flaxseed meal, plant-based milk, and oil.
Mix in semi-sweet chocolate chips with blueberries for an indulgent twist.
Fold in chopped walnuts or pecans for extra texture and flavor.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual slices wrapped tightly to preserve freshness. When reheating, allow refrigerated cake to come to room temperature for best texture; avoid microwaving the whipped cream topping to maintain its fluffiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work well, but be sure to thaw and drain them first to prevent excess moisture from affecting the cake’s texture.

How do I store leftover Blueberry Velvet Cake?

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual slices wrapped tightly, then thaw before serving.