Blueberry Cake with Blueberry Cream Cheese Buttercream

This Blueberry Cake with Blueberry Cream Cheese Buttercream is wonderful! It’s fluffy and so flavorful. The blueberry cream cheese buttercream takes it over the top! You can easily double this recipe if you’d like to make it in 8″ or 9″ pans. I used my Cream Cheese Buttercream on this cake. I simply added 2-3 tablespoons of the blueberry puree to it!

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Blueberry Cake with Blueberry Cream Cheese Buttercream Yum

Course

Treats

Servings

6" Cake

Ingredients

For the blueberry puree:

• 8 ounces frozen wild blueberries
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon water

For the cake:

• 6 tablespoons unsalted butter room temperature
• 3/4 cups granulated sugar
• 1 1/4 cups all purpose flour
• 1 1/8 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 2 large eggs
• 1/3 cup milk
• 1/3 cup blueberry puree

For the buttercream:

• 2-3 tablespoons blueberry puree
• 1 batch Cream Cheese Buttercream

Course Treats Servings 6" Cake Ingredients For the blueberry puree: 8 ounces frozen wild blueberries 1/4 cup granulated sugar 1 tablespoon cornstarch 1 tablespoon water For the cake: 6 tablespoons unsalted butter room temperature 3/4 cups granulated sugar 1 1/4 cups all purpose flour 1 1/8 teaspoons baking powder 1/4 teaspoon salt 1 teaspoon vanilla 2 large eggs 1/3 cup milk 1/3 cup blueberry puree For the buttercream: 2-3 tablespoons blueberry puree 1 batch Cream Cheese Buttercream

Instructions

For the puree:

1. Weigh out 8 ounces of frozen wild blueberries into a bowl.

   
2. Place the blueberries into your food processor. Process the blueberries until they're completely ground up.

   
3. Pour the ground up blueberries into a small sauce pot and add the 1/4 cup granulated sugar and place on your stove.

   
4. Turn your heat onto medium and stir occasionally until it comes to a simmer.

   
5. Mix your cornstarch with your water and add to the simmering blueberries.

   
6. Continue to simmer for 2-3 minutes until it starts to thicken.

   
7. Remove from the heat and place into a bowl to cool. It will also thicken while it cools.

For the cake:

1. Preheat your oven to 350* F and prepare two 6" cake pans with "GOOP" and a piece of parchment paper in the bottom.
2. In a medium sized bowl, whisk together your flour, baking powder, and salt. Set aside.

   
3. In another medium sized bowl, whisk together your vanilla, eggs, milk, and cooled blueberry puree. Set aside.

   
4. In the bowl of your stand mixer with the paddle attachment, add your room temperature butter and your granulated sugar.

   
5. Beat on medium speed until your butter and sugar are light and fluffy.

   
6. With your mixer on medium-low speed, slowly add half of your wet ingredients into your butter mixture.

   
7. 
8. With your mixer still on medium-low speed, slowly add half of your dry ingredients.

   
9. 
10. Again, with your mixer on medium-low, add the rest of your wet ingredients.

    
11. 
12. While the mixer is still running, add the last of your dry ingredients.

    
13. Turn your mixer off before the batter is fully incorporated.

    
14. Remove the bowl from your mixer and carefully scrape down the bottom and sides of the bowl while lightly folding in anything that wasn't incorporated.

    
15. Split the batter between both pans equally.

    
16. Bake in your preheated oven for 26-30 minutes or until a toothpick inserted in the middle comes out clean.
17. Remove from the oven and let cool in the pans for 5 minutes.
18. Remove from the pans, and place on a cooling rack until fully cooled.

    

For the buttercream:

1. Make one batch of my cream cheese buttercream and add 2-3 tablespoons of the cooled blueberry puree to it. Mix well.
2. After your cakes are completely cooled, assemble and enjoy!

   
3. 

Recipe Notes

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