Easy Blueberry Velvet Cake – Moist Buttermilk Dessert

Make a moist and fluffy Blueberry Velvet Cake with fresh berries and creamy buttercream frosting. Easy, elegant, and perfect for special occasions!

Introduction: The Dreamiest Blueberry Velvet Cake

Looking for a cake that’s as stunning as it is delicious? This Heavenly Blueberry Velvet Cake is a show-stopper! With rich, fluffy layers infused with fresh blueberries, a hint of vanilla, and optional purple coloring for that signature velvet tone, this dessert is perfect for birthdays, brunches, and everything in between.

This homemade blueberry velvet cake is easy enough for beginner bakers and impressive enough for your next celebration. Paired with a luscious vanilla buttercream frosting, it brings elegance, moisture, and bright blueberry flavor to every bite. Whether you’re searching for a moist blueberry cake, a colored velvet cake, or a fruit-infused dessert, this is your new go-to.

Why You’ll Love This Blueberry Velvet Cake

• Made with real blueberries – Bursting with fresh flavor in every bite.
• Moist, rich velvet texture – Thanks to buttermilk and butter.
• Easy to customize – Add food coloring, lemon zest, or berry syrup.
• Perfect for events – A beautiful centerpiece for birthdays or holidays.
• Beginner-friendly – Simple steps and common ingredients.

Ingredients for Blueberry Velvet Cake

Cake Ingredients:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• Purple food coloring (optional, for velvet tone)
• 1 ½ cups fresh blueberries, tossed with 1 tablespoon flour

Gluten-free? Use a 1:1 gluten-free flour blend in place of AP flour.

Frosting Ingredients:

• 1 ½ cups unsalted butter, softened
• 5 cups powdered sugar
• 1 teaspoon vanilla extract
• ¼ cup heavy cream
• Purple or violet gel food coloring (optional)
• Extra fresh blueberries and sprinkles for garnish

How to Make Blueberry Velvet Cake – Step-by-Step

Step 1: Prepare the Cake Pans

Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt

Set aside.

Step 3: Cream Butter & Sugar

In a large bowl, beat the softened butter and granulated sugar together for 3–4 minutes, until light and fluffy.

Step 4: Add Eggs and Vanilla

Add eggs one at a time, mixing well after each. Stir in the vanilla extract.

Step 5: Alternate Dry & Buttermilk

Add the flour mixture in three additions, alternating with buttermilk. Begin and end with the dry mixture. Mix until just combined—do not overmix.

Step 6: Add Food Coloring & Blueberries

Add a few drops of purple food coloring (optional) for a velvet hue. Gently fold in the blueberries that have been tossed in flour (this helps prevent sinking).

Step 7: Bake

Divide the batter evenly among pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 8: Make the Frosting

In a large bowl, beat the butter until smooth. Add the powdered sugar, one cup at a time. Beat in vanilla extract and heavy cream until light and fluffy.

Add purple gel food coloring if desired.

Step 9: Assemble the Cake

• Place one cake layer on a serving plate and spread with frosting.
• Add the next layer and repeat.
• Frost the top and sides.
• Decorate with fresh blueberries and sprinkles.

Pro Tips for the Best Blueberry Velvet Cake

• Use fresh blueberries – Frozen may add too much moisture.
• Toss berries in flour – This prevents them from sinking in the batter.
• Use gel food coloring – It’s more vibrant and doesn’t affect consistency.
• Don’t overmix – Overmixing can make the cake dense.
• Chill the cake before serving – Makes for cleaner slices.

Best Ways to Serve Blueberry Velvet Cake

Looking to impress? Try these ideas:

• Pair with lemon curd or whipped cream.
• Add fresh strawberries or raspberries for color contrast.
• Serve with tea or a latte for a sophisticated touch.
• Great for baby showers, Mother’s Day, or summer parties.

The best way to serve Blueberry Velvet Cake is slightly chilled, with fresh berries on top for a refreshing finish.

Nutritional Information

Nutrient	Per Slice (1 of 12)
Calories	485 kcal
Carbs	58g
Protein	5g
Fat	26g
Sugar	45g
Fiber	1.5g

Storage & Leftovers

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Wrap slices in plastic and foil. Freeze for up to 2 months.
• Thawing: Thaw in the fridge overnight before serving.

FAQs

Q: Can I freeze Blueberry Velvet Cake?
Yes! Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge.

Q: Can I use frozen blueberries?
Fresh is best, but if using frozen, don’t thaw before adding to the batter.

Q: What’s the best food coloring for velvet cakes?
Use gel food coloring to get vibrant purple without altering the batter’s texture.

Q: Can I make this cake ahead of time?
Yes! Bake layers a day early, wrap in plastic, and refrigerate. Frost the next day.

Related Recipes

If you loved this recipe, check out these fruity cake favorites:

• Starbucks Copycat Lemon Loaf – Easy Homemade Recipe
• Best German Chocolate Poke Cake Recipe – Ultimate Dessert
• Easter Blueberry Lemon Cheesecake Pie – Easy No-Bake Dessert

Conclusion

Now you know how to make the best Blueberry Velvet Cake at home! With its tender crumb, fresh blueberry bursts, and silky frosting, this cake is truly a heavenly treat. It’s easy enough for everyday baking but elegant enough to serve at your next celebration.

Have you tried this recipe? Share your version in the comments or tag us on social media!

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