Ingredients
- Blueberry Cake:
- Blueberry Cake:
- Blueberry Cake:
- 3 1/2 3 1/2 1/2 cups all-purpose flour
- 3 1/2 3 1/2 1/2 cups all-purpose flour
- 3 1/2 3 1/2 1/2 cups all-purpose flour
- 1 1 1 Tablespoon baking powder
- 1 1 1 Tablespoon baking powder
- 1 1 1 Tablespoon baking powder
- 1/2 1/2 1/2 teaspoon fine sea salt
- 1/2 1/2 1/2 teaspoon fine sea salt
- 1/2 1/2 1/2 teaspoon fine sea salt
- 1.2 1.2 package 1.2 oz package freeze dried blueberries, unsweetened, ground*
- 1.2 1.2 package 1.2 oz package freeze dried blueberries, unsweetened, ground*
- 1.2 1.2 package 1.2 oz package freeze dried blueberries, unsweetened, ground*
- 8 8 8 oz unsalted butter, room temp
- 8 8 8 oz unsalted butter, room temp
- 8 8 8 oz unsalted butter, room temp
- 1 1/3 1 1/3 1/3 cup granulated sugar
- 1 1/3 1 1/3 1/3 cup granulated sugar
- 1 1/3 1 1/3 1/3 cup granulated sugar
- 2/3 2/3 2/3 cup light brown sugar, packed
- 2/3 2/3 2/3 cup light brown sugar, packed
- 2/3 2/3 2/3 cup light brown sugar, packed
- 1 1 1 teaspon finely grated lemon zest
- 1 1 1 teaspon finely grated lemon zest
- 1 1 1 teaspon finely grated lemon zest
- 4 4 4 large eggs, room temp
- 4 4 4 large eggs, room temp
- 4 4 4 large eggs, room temp
- 6 6 6 oz buttermilk
- 6 6 6 oz buttermilk
- 6 6 6 oz buttermilk
- 7 7 7 oz blueberries, pureed and strained
- 7 7 7 oz blueberries, pureed and strained
- 7 7 7 oz blueberries, pureed and strained
- 1 1 1 teaspoon vanilla paste, or pure vanilla extract
- 1 1 1 teaspoon vanilla paste, or pure vanilla extract
- 1 1 1 teaspoon vanilla paste, or pure vanilla extract
- Blueberry Cream Cheese Frosting:
- Blueberry Cream Cheese Frosting:
- Blueberry Cream Cheese Frosting:
- 8 8 8 oz unsalted butter, room temp
- 8 8 8 oz unsalted butter, room temp
- 8 8 8 oz unsalted butter, room temp
- 8 8 8 oz cream cheese
- 8 8 8 oz cream cheese
- 8 8 8 oz cream cheese
- 1 1/2 1 1/2 1/2 tsp vanilla paste, or pure vanilla extract
- 1 1/2 1 1/2 1/2 tsp vanilla paste, or pure vanilla extract
- 1 1/2 1 1/2 1/2 tsp vanilla paste, or pure vanilla extract
- 1.2 1.2 package 1.2 oz package freeze dried blueberries, unsweetened, ground*
- 1.2 1.2 package 1.2 oz package freeze dried blueberries, unsweetened, ground*
- 1.2 1.2 package 1.2 oz package freeze dried blueberries, unsweetened, ground*
- 4 4 4 cups powdered sugar, sifted
- 4 4 4 cups powdered sugar, sifted
- 4 4 4 cups powdered sugar, sifted
- 1/4 1/4 1/4 teaspoon fine sea salt
- 1/4 1/4 1/4 teaspoon fine sea salt
- 1/4 1/4 1/4 teaspoon fine sea salt
Preparation
Step 1
Bluueberry Cake:
Preheat oven to 350 degrees F. Line 4 6-inch cake rounds with parchment paper. Lightly butter cake rounds and set aside.
In a small bowl, whisk together flour, baking powder, salt and blueberry powder. Set aside.
Cream together butter, sugar, and brown sugar in a stand mixer fitted with a paddle attachment. Add lemon zest. Add eggs one at a time and mix until fully incorporated.
In a measuring cup, combine buttermilk, blueberry puree, and vanilla paste.
Alternate adding flour mixture and buttermilk mixture into creamed butter. Mix until just incorporated. Scrape down bowl as needed to ensure thorough mixing.
Divide batter into prepared cake rounds. Level batter using a mini offset spatula or the back of spoon. Bake for 30-35 minutes until toothpick inserted in center of cake comes out clean.
Blueberry Frosting:
Cream together butter and cream cheese in a stand mixer fitted with a paddle attachment. Scrape down bowl as necessary to ensure mixture is smooth.
Add vanilla paste, blueberry powder, powdered sugar and salt. Mix until throughly blended and smooth.