Blueberry Velvet Cake

Briana Ranck

1 cup unsalted butter
1 cup white sugar
1 cup brown sugar
2 teaspoons vanilla extract
2 teaspoons almond extract
1 teaspoon salt
3 eggs, 1 egg white
1/2 cup buttermilk
1/4 cup vegetable oil
2 teaspoons Mood's Farm No Sugar Added Blueberry Spread
3 tablespoons Mood's Farm blueberry syrup + 3 Tbsps
2 1/2 cups blueberries
3 tablespoons cocoa powder
3 cups all purpose flour
1 tablespoon apple cider vinegar
1 teaspoon baking powder
Purple food coloring (optional)

1/4 cup Mood's Farm No Sugar Added Blueberry Spread

4 ounces cream cheese
1/2 cup unsalted butter
5 cups confectioner's sugar
4 tablespoons heavy cream
3 teaspoons vanilla extract
1 teaspoon almond extract (almond extract can be replaced with vanilla extract if preferred)
1/2 cup blueberries

1 cup fresh blueberries


For the cake:
Preheat oven to 325 degrees. Grease and flour 2 9-inch round pans. Set aside.

Blend blueberries and 2 tablespoons blueberry syrup. Once blended, pass through a sieve. After blueberry puree is smooth, stir in vegetable oil and buttermilk and set aside. In a small bowl, combine cocoa powder and flour and set aside. In another small bowl, combine eggs and salt and whisk until fluffy. Set aside.

Cream butter and sugars with a hand or stand mixer. Add eggs and vanilla and almond extracts. Beat for 3 minutes. Then, add half of flour mixture, beat on low until cominbed. Add blueberry mixture, beat until combined. Add remaining flour mixture, beat until combined. Stir in additional 3 tablespoons of blueberry syrup and 2 teaspoons of Mood's blueberry spread. Optionally, add purple food coloring until desired color is reached.

In a small bowl, mix together baking powder and vinegar and then add to cake batter.

Pour batter in pan and bake for 50 minutes at 325 degrees or until a toothpick inserted in center of cake comes out clean. Allow to cool. Once cooled, fill and frost cake.

For the frosting:
Using a hand or stand mixer, mix butter and cream cheese until incorporated. Then, add heavy cream, vanilla and almond extracts and confectioner's sugar.

Reserve 1 1/2 cups frosting, fold in 1/2 cup blueberries.

Assembling the cake:
Lay first layer on serving plate. Spread 1/4 cup blueberry spread on top of the first layer, followed by a layer of reserved frosting with blueberries. Place the top layer on top of filling. Frost the top and sides of cake. Garnish top of cake with blueberries.