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Blueberry Velvet Cake

A moist and flavorful Blueberry Velvet Cake that combines the vibrant taste of fresh blueberries with a light cream cheese frosting, perfect for any family gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Baking, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup buttermilk
  • 2 tablespoons lemon juice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1.5 cups fresh blueberries
For the Frosting
  • Cream cheese frosting (for topping)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set this aside.
Mixing
  1. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  2. Add the eggs one at a time, beating well after each addition, and incorporate the vanilla extract.
  3. In a separate bowl, mix the buttermilk and lemon juice. Alternate adding this mixture and the dry ingredients to the butter mixture until just combined.
  4. Gently fold in the fresh blueberries, being careful not to overmix.
Baking
  1. Divide the batter evenly into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  2. Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
Frosting and Serving
  1. Once cooled, spread cream cheese frosting between the layers and on top of the cake. Decorate with additional blueberries if desired.
  2. Cut slices and enjoy your homemade Blueberry Velvet Cake!

Notes

Use fresh blueberries for the best flavor. Ensure butter and eggs are at room temperature for optimal mixing. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.