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
Adapted from a recipe on I Heart Chocolate Milk

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. She creates content on the internet, on subjects ranging from summer camps to semi-precious stones to the folklore of food. With Malcolm, Jillian was one of the original “Insiders,” for the Visit Maine tourism campaign. She loves telling the stories of her adopted state, finding out-of-the-way places, and people making interesting things. Watching her daughters play in the wild woods and fields of Cushing makes her very happy.

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