The Best Blueberry Velvet Cake
A delightful twist on traditional chocolate velvet cakes, enhanced by the vibrant burst of blueberries. Perfectly moist and tender.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs
- 1 cup fresh blueberries (or frozen)
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the butter and sugar until light and fluffy.
- Add in the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla and almond extracts.
- Combine the flour, cocoa powder, baking powder, baking soda, and salt in another bowl.
- Mix gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
- Fold in the blueberries gently.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
Serve with whipped cream and fresh blueberries on top. Store wrapped in plastic for up to 4 days at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 105mg
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