Blueberry Velvet Cake with Cream Cheese Frosting

Why hello!! It’s been too long. I must admit, I’ve had plenty of distractions lately—all of which have kept me from posting. Most of them revolve around me sitting on my you know what, with my eyes peeled to the tv. First there was that 3-day movie event, Hatfields and McCoys, on the History Channel. I know, I know, seems odd huh (well not to the people who really know me), but it starred Kevin Costner for goodness sake! And he’s still looking good for anyone asking 😉 Then there was catching up on Magic City, oh and some really exciting episodes of Deadliest Catch (I’m obsessed with the show). Most recently (and when I say recent, I mean yesterday), I’ve been into Game of Thrones. I meant to post this yesterday, but I started episode one, which turned into me watching 2 episodes, then 3, then 4! Man, I’m a sucker for tv.

Anyway, let’s talk about cake. This isn’t your regular, everyday cake, it’s Blueberry Velvet Cake. Let me tell you how this came about. I went to the supermarket, and blueberries were buy one get one. Being the typical female, I couldn’t pass up on a great deal like that!! A few days went by when I noticed that the blueberries were starting to look sad. I told my husband that I needed to do something with them. “Pie”, I told him. He tells me that he doesn’t want pie. He wants cake. “Like a coffee cake?”. “No”, he says. He wants a vanilla cake with chocolate frosting. Well that doesn’t solve my blueberry issue. “What if I toss the blueberries into the cake?”, I ask him. He hesitantly nods “ok”. At first, I was just going to make a vanilla cake and toss the blueberries in. Then I remembered a post I had seen on Pinterest. It was a blue-colored cake, perhaps ombre? I don’t really remember. Either way, I decide to go more of a red velvet route, coloring the cake blue instead of red and tossing in the 1 1/2 pints of healthy blueberries I had. Typically, a red velvet cake has buttermilk in it, but since I didn’t have any, I used regular 2% milk, and it was still sooo good!

Let me tell you that the result was magical! Think blueberry muffins meet birthday cake….YUMMM. My house smelled of freshly baked blueberry muffins, but the result was much more sinful. The cake was frosted in a cream cheese frosting—think blueberry bagel with cream cheese. I will definitely be making this again!!! Oh, and my husband loved it!! He’s not a big sweets person, so that’s saying something. Did I mention my mom, sister, and my guinea pig office friends loved it too? Try coloring one layer in red for a truly patriotic cake…I’m thinking Fourth of July!!!!

4.8 from 4 reviews
Blueberry Velvet Cake with Cream Cheese Frosting
Serves: 1 2-tier 9" cake
Adapted from Joy of Baking
  • 3 cups all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 1 stick unsalted butter, room temperature
  • 1¾ cup granulated sugar
  • 4 large eggs, room temperature if possible
  • 2 teaspoons vanilla extract
  • 1 cup milk, room temperature (feel free to use buttermilk)
  • ½ teaspoon salt
  • 1½ pints blueberries
  • Blue Food Coloring (can add a drop of red or yellow to achieve the perfect shade of blue you want
  • 1 stick unsalted butter, room temperature
  • 1 8oz package cream cheese, room temperature
  • 3 cups confectioner's sugar
  • 1 teaspoon vanilla
  1. Preheat the oven to 350 degrees.
  2. Grease 2 9" cake pans with butter or cooking spray. Line with parchment paper, then grease again. Set aside.
  3. In a bowl, combine flour, cocoa, baking powder and salt.
  4. In another bowl, using a hand mixer, beat the butter until light and creamy, about a minute or so.
  5. Slowly add the sugar, and cream (beat with the mixer) until light and fluffy, about 3 minutes.
  6. Add the eggs one at a time, being sure to fully incorporate each egg before adding the next.
  7. Add the vanilla, and fully incorporate.
  8. Add the blue food coloring as you like. I just add some, mix it, and then see if I need to add more. Keep in mind that we still need to add the flour and milk, so color it a little darker than you want it in the end. It will lighten up once we add the remaining ingredients.
  9. Add the flour mixture in 3 parts, alternating with the addition of milk. So you'll add flour, then milk, then flour, then milk, then flour last. Make sure to incorporate each before adding the next.
  10. Mix in the blueberries gently with a spatula.
  11. Divide the batter between the 2 cake pans. Bake for 30–35 minutes or until a toothpick inserted into the cake comes out clean.
  12. Let the cake completely cool before frosting.
  13. Beat the butter and cream cheese with a hand mixer until light and fluffy, about 3 minutes.
  14. Add the confectioner's sugar slowly and fully incorporate.
  15. Add the vanilla and fully incorporate.
  16. Cut the top of the cakes to level the tops. You want them to be as flat as possible.
  17. Place a dab of frosting in the center of the cake stand. Invert one of the cake pans onto the cake stand. This will help prevent the cake from sliding when you frost it.
  18. Use a little less than half of the frosting in between the layers.
  19. Place the other cake on top. Frost the entire cake as you wish!!
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50 Responses to Blueberry Velvet Cake with Cream Cheese Frosting

  1. Gina says:

    This looks really good, and I just read through the recipe and am wondering how the cake gets so blue? If the blueberries are gently folded in I’m assuming the color wouldn’t come from them? I’d love to make this and just want to make sure it comes out right- thanks!! :)

    • i♥cm says:

      Ha! One of the downsides to posting at midnight is the brain tends to stop working properly!! I left out the food coloring from the ingredients and the instructions haha. I am revising now, thanks for catching that! If you make it, let me know how you like it!!

  2. Are you kidding me with this cake? I’m literally in love; I even gasped when I saw it. And I’m so happy to have found your blog! Happy baking & cooking!

    • i♥cm says:

      thank you!!! this cake is definitely awesome. So glad you like the blog. I’m going to check yours out now :) Happy baking and cooking to you too!

  3. myfudo says:

    I love the unique color. The frosting texture is perfect!

  4. Jessica says:

    OMG IT LOOKS DELISH! I cannot wait to try it. =)

  5. Christina says:

    I need this in my life. It’s on my list for my next baking endeavour. Beautiful color and I love the blueberries peeping through. 😀

  6. Leah Smith says:

    I said, “Oh, my gosh” when I saw this picture on pinterest. LOVE the color and twist on a red velvet cake!

  7. katie says:

    This looks and sounds amazing. I love the color and love the idea of a blueberry cake–perfect for summer!

  8. Sasha says:

    This is too beautiful and unique for words, what a gorgeous cake indeed! Bet it tasted wonderful too :)

  9. Rachel says:

    I’m using this for my son’s 2nd birthday cake but with a regular vanilla buttercream. He LOVES blueberries and loves Blue’s Clues which is how I’m decorating the cake! Perfect! Thanks.

    • i♥cm says:

      how adorable! take a picture, I want to see :) You can post it on my facebook page. Hope you and your family and friends enjoy it!

  10. This cake make me so happy the minute I saw it! I made blue velvet cupcakes before (for cookie monster cupcakes), but they were darker and of course, no blueberry. This looks and sounds perfect!

  11. Sarah says:

    Looks yummy!! Let me have a try with it.

  12. Jonas says:

    I just made this cake, mine however turned out dark green. I guess it’s because of the cocoa powder. How did you succeed in keeping the blue color even after adding the cocoa?

    • i♥cm says:

      Sorry that it turned out green, I feel terrible! I’m not quite sure what the difference would be other than the amount of cocoa to flour. hmmmmm. I did add the cocoa powder, then food coloring, but perhaps my tablespoons weren’t quote as full, and I was heavy-handed with the flour. I confess to be a little lazy when it comes to measuring. If that’s the case I would add less cocoa. Perhaps 1 tablespoon only. I will in fact update the recipe now. I hope it still tasted good at least!!!!!

    • Phyllis7609 says:

      Heh! Mine did too. I made it for a father’s day dinner and it was a greyish-green. It looked moldy but it tasted fabulous! Everyone had a good giggle over it but thought it tasted great. I am going to make it again for a Halloween party this year. :o)
      (and the cream cheese icing is really, REALLY good)

      • i♥cm says:

        i don’t know what that’s happening! although my blue seemed like a moldy blue haha. try playing around with the amount of food coloring. Maybe you need to add more blue, try adding a touch of red if it’s pushing green. I’m glad you enjoyed the taste though (and yes, that cream cheese frosting is sooo good)

  13. Hollie says:

    This may be a silly question, but could I substitute blueberries for raspberries and red food coloring? Also, is frozen berries good?

    • i♥cm says:

      Raspberries would certainly work! You could use red food coloring, blue food coloring, orange, green, whatever floats your boat! :) I would only use frozen berries if you defrost them first. I would be afraid of the moisture content of frozen berries. Might make the cake watery. Hope this helps! Good luck!

  14. eneida says:

    yipeeee, I had this cake at – Milk – in LA & it was sooo good, I was looking for a recipe!
    Trying it tomorrow… :)

  15. Pingback: Blueberry Velvet Cake | From Away

  16. Angelica says:

    In step 5 for cake, it says to mix in cream but i don’t see anything about cream in the ingredients. Help would be appreciated! I’m currently in the process of making this!!

    • Angelica says:


    • i♥cm says:

      I was like huh? Let me add a line in there to explain what it means to cream butter and sugar. Sorry I confused you! Good luck with your cake, I hope you enjoy!

      • Angelica says:

        I meant there’s nothing about cream listed on the ingredients, and because I didn’t have buttermilk, I used vanilla yogurt. I and put it in thinking that was supposed to be the cream, so after i mixed everything together it looked doughy so I just put in some milk to smooth it out, should have put a little more but oh well. The cake came out a little hard but it wasn’t bad.

  17. Abby says:

    This cake was delicious, but how did you keep your blueberries from sinking to the bottom of the batter? This is the first cake I’ve ever actually baked completely from scratch so I was a little confused. Also I had trouble getting my frosting to be fluffy… I waited for the cake to cool completely but somehow it was still drippy.

    • i♥cm says:

      I think my blueberries did mostly sink. I’ve heard that you can toss your additive (like chocolate chips in cookies, etc) with flour to help them float within the batter, but I did not do that. If your frosting wasn’t fluffy, you just need to beat the butter and cream cheese longer before adding the powdered sugar. If it was “drippy” maybe it was too hot? I’m not really sure, that has never happened to me, only when I don’t let the cake cool has that happened. Hope this helps!!!

  18. Maya says:

    I just made this cake, and I absolutely love it! Very good job on the recipe! It was fantastic! I’m so glad I found this! :)

  19. Alyssa says:

    I currently have this in the oven. Though mine is a bit more blue (or even tealish?). Went a little color crazy. Needless to say, I’m excited to see how it turns out.

    • i♥cm says:

      AWESOME!!! Color crazy is good—it’s more fun that way! Have you made the frosting yet? Make sure not to eat it all while you wait for it to cool :) Hope you enjoy it!!!!!!

      • Alyssa says:

        It’s out of the oven and frosted. I put some of the blueberries I had left over on top too. Can’t eat it until later though as I made it for when people come over. SO tempted haha

        • i♥cm says:

          yummy!! love the idea of decorating with the blueberries! I would have but my other half pint was starting to get yucky ha. You will definitely be impressing your friends!

  20. Cassie says:

    I’m so excited to try out this recipe. I’m making it for my son’s first birthday tomorrow in the shape of a car, it looks like a solid cake so I’m hoping that works because I don’t have a car mold pan, I’m just going to construct a car out of the cake!

    • i♥cm says:

      aww awesome! happy birthday to your son!! make sure you take a picture I would love to see it! You can post in on the facebook page :)

  21. Elisa says:

    I tried this recipe as well. The yellow from the eggs mixed with the blue turns the batter green. Adding red makes it look brown. I would suggest not using the whole egg and add more egg whites. Then the blue will shine. Thanks for this recipe. It was fun to make and everyone loved it!

    • i♥cm says:

      Yea it seems some people have a coloring issue and some don’t. I think it just depends on the type flour, type of food coloring, and where the eggs come from, since the color of the yolk can vary. But either way, glad you enjoyed it!!!

  22. Ryan says:

    I made this cake tonight for a party, and it was amazing. In a party where there were 6 desserts this cakes was the only thing with one slice left (and I had to take the cake off the table and hide it so I would have a left-over slice). I did not have any trouble with the blue coloring, but I just added more blue as needed to maintain the blue color of the batter. I think we used about a 1/4 of a bottle of food coloring. I think the next time I make this (and I will) I might double the cocoa powder. Although the cake was so good and moist that I almost don’t want to attempt to be creative with it. Why break a beautiful thing!

    • i♥cm says:

      awesome!!!! You can definitely increase the cocoa powder, just don’t add too much or else it will be hard to color! So glad you and your friends enjoyed it…and way to go saving yourself a piece :)