Blueberry Blue Velvet Cake

Red velvet cake gets a spring-time makeover with blueberries, blue food coloring and even a blueberry cream cheese frosting. It’ll disappear faster than you can slice it.

Blueberry Blue Velvet Cake 2

Warning: this is not a joke. I know it’s April’s Fools Day but I truly did make a blueberry blue velvet cake with blueberry cream cheese frosting topped with more blueberries. Why? Because my nephew Luke LOVES blueberries so I made him the bluest and blueberriest cake I could possibly come up with for his birthday last week. He actually had his own personal blue truck shaped blueberry blue velvet cake, but everyone else had to share this cake. It disappeared as fast as I cut it, making me think I baked a magical disappearing cake!

Blueberry Blue Velvet Cake 1

One year ago: Rainbow Guacamole Deviled Eggs

Three years ago: Baked Funfetti Doughnuts


Serves 12-16



3-3/4 cups all-purpose flour

3 Tbsp cocoa powder

1-1/2 tsp baking soda

1/2 tsp salt

12 Tbsp unsalted butter, room temperature

2-1/4 cups sugar

3/4 cups vegetable oil

3 large eggs, at room temperature

1-1/2 tsp vanilla extract

1-1/2 tsp red wine vinegar

1 Tbsp blue food coloring

1-1/2 cups buttermilk, room temperature

2 cups fresh blueberries, plus more for garnish


1 lb. cream cheese, room temperature

2 sticks (1 cup) unsalted butter, room temperature

1/2 cup blueberry preserves

6 cups sifted confectioners’ sugar

Blue food coloring, if desired

1 tsp vanilla extract


  1. Preheat the oven to 350 degrees. Butter and flour two 9-inch cake pans and line each pan with a round of parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
  3. In a large bowl (or stand mixer fitted with the paddle), cream the butter, sugar and oil until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar and food coloring.
  4. Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition. Fold in the blueberries.
  5. Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Cool on a baking rack for 15 minutes before removing the cake from the pans. Let cool completely before frosting.
  6. While the cake cools, prepare the frosting. In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, butter and preserves until blended. Add the sugar and mix on low speed until incorporated. Add the vanilla and blue food coloring (if using). Increase the speed to high, and mix until light and fluffy, about 5 minutes. Add more powdered sugar to reach desired consistency. Store in the refrigerator until somewhat stiff, before using. (May be stored in the refrigerator for 3 days.)
  7. Slice each cake into 2 layers and frost, stacking the layers. Top with additional blueberries.

Source: Adapted from my Gluten-Free Green Velvet Cake.


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