Blueberry Cake

9/5/2019

If you follow this blog then you know I love Becca from Happily The Hicks. Recently her son turned ONE and she asked me to make his cake! James loves blueberries so I took on the challenge of creating a blueberry cake. And this is how it turned out. My very favorite part is the color of the actual cake. It’s so cute. Not purple. But an adorable blue. And I didn’t need food coloring to achieve it. Just blueberries. James loved the cake. I covered it with vanilla butter cream so that it could be white, but Becca and I both agree that blueberry buttercream would be the way to go! So... let’s make cake together...

The key to this cake? Freeze dried Blueberries. Having them freeze dried gives you all the flavor of a blueberry without adding mushiness to the batter. Or making it pulpy. I found some at Target and on Amazon.

You’ll want to weigh out 30 grams and blend them in a small blender or a food processor until it’s just a powder.

Now continue by dumping all your dry ingredients into a mixing bowl: 2 1/2 cups flour, 2 cups sugar, ground up freeze dried blueberries, 1 tsp salt, 3 tsp baking powder.

Whisk them together

Next we’ll add in our wet ingredients: 1 cup whole milk, 1/2 cup vegetable oil, 1 T vanilla, and 2 eggs.

Mix them in thoroughly over med-low speed (or with a whisk)

Last but not least, stir in 1 cup of water slowly but fully.

Prep your cake pans by greasing them and lining them with parchment paper. I’ve tried baking them in different sized pans... but it always ends up taking 35 minutes. You can use three 6” pans, six 4” pans, two 8” pans or one 10” pan.