Blueberry Cake


Blueberry Cake:

  • 3 1/2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp fine sea salt
  • 1.2 oz package freeze dried blueberries, unsweetened, ground*
  • 8 oz unsalted butter, room temperature
  • 1 1/3 cups granulated sugar
  • 2/3 cup light brown sugar, packed
  • 1 tsp lemon zest
  • 4 large eggs, room temperature
  • 6 oz buttermilk, room temperature
  • 7 oz blueberries, pureed and strained
  • 1 tsp vanilla paste

Blueberry Cream Cheese Frosting:

  • 1 cup unsalted butter, room temperature
  • 8 oz cream cheese
  • 1 1/2 tsp vanilla paste
  • 1.2 oz package freeze dried blueberries, unsweetened, ground*
  • 4 cups powdered sugar, sifted
  • 1/4 tsp fine sea salt


Blueberry Cake:

  1. Preheat oven to 350 degrees F. Line 4 6-inch cake rounds with parchment paper.  Lightly butter cake rounds and set aside.
  2. In a small bowl, whisk together flour, baking powder, salt and blueberry powder. Set aside.
  3. 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.
  4. In a measuring cup, combine buttermilk, blueberry puree, and vanilla paste.
  5. Alternate adding flour mixture and buttermilk mixture into creamed butter.  Mix until just incorporated.  Scrape down bowl as needed to ensure thorough mixing.
  6. 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:

  1. 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.
  2. Add vanilla paste, blueberry powder, powdered sugar and salt.  Mix until throughly blended and smooth.

California biggest blueberry fan Tawnie travels to Critchley Farms in Kingsburg and whip up a batch of fresh blueberry lemon cookies.