Blueberry Velvet Cake

I did not dye the blueberry cake blue. Is it color saturation that makes a velvet cake or the hint of cocoa in the batter? I decided it was the latter. The blue didn’t seem right, like the red does. Red velvet cake is sacrosanct, somehow. And blue just seemed a little creepy. I thought the plump, bold blueberries would be gorgeous studding a dark yellow, dense and homey cake. It looks like America to me, like something made by Puritans or pioneers, like a cake Hannah would bake for the March girls. It would be perfect for Independence Day, which is quickly coming up – next week. We’ll be attending the town parade and sharing cake for breakfast with the neighbors. Let them eat freedom.

Blueberry Velvet Cake

Ingredients:

For the cake:

  • 3 cups all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 stick unsalted butter
  • 1 3/4 cup granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk, room temperature
  • 1 1/2 pints blueberries

For the frosting:

  • 1 stick unsalted butter, softened
  • 8 oz cream cheese
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar

Method:

For the cake:

Preheat oven to 350 degrees F. Prepare two 9-inch round cake pans with butter and a light dusting of flour. In a large bowl whisk to combine flour, cocoa powder, baking powder, and salt. In the bowl of a stand mixer cream butter, then beat in the sugar until fluffy and light. Crack in the eggs, one at a time, then add in the vanilla. Incorporate the dry ingredients in small batches, alternating with the buttermilk. Finally, gently fold in the blueberries with a spatula. Pour batter into prepared pans and bake for 30-35 minutes.

For the frosting:

In a mixer combine butter and cream cheese, then add in the vanilla extract and powdered sugar.

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road.

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