Ingredients:
For the cake:
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
½ cup vegetable oil
1 teaspoon vanilla extract
½ cup buttermilk
1 cup fresh blueberries
For the frosting:
1 cup cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
½ cup fresh blueberries (for garnish)
Melted chocolate (optional for drizzling)
For decoration:
Fresh blueberries
Additional mint leaves (optional)
Edible flowers (optional)
Instructions:
Preheat the oven: to 350°F (175°C). Grease and flour two round cake pans.
Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Combine wet ingredients: In another bowl, beat eggs, oil, vanilla, and buttermilk until smooth.
Mix batter: Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Gently fold in blueberries.
Bake: Pour batter evenly into prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool: Let the cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, beating until fluffy.
Assemble: Spread frosting between layers and over the sides of the cake. Decorate with fresh blueberries and mint leaves.
Optional: Drizzle melted chocolate on top for extra decadence.
Time to prepare:
Preparation: 20 minutes
Baking: 25-30 minutes
Cooling and decorating: 30 minutes
Total time: Approximately 1 hour 20 minutes
Servings:
About 8-10 slices
Estimated Calories:
Approximately 350-400 per slice (varies based on ingredients and portion size).
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