2 round cakepans
Preheat oven 180c/350f
3 cups all-purpose flour
11/2 tablespoons unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, room temperature
1 3/4 cup granulated sugar
4 large eggs, room temperature if possible
2 teaspoons vanilla extract
1 cup buttermilk
1 1/2 pints blueberries
Blue Food Coloring
In a medium bowl combine flour , cocoa powder, baking powder and salt.
Beat butter and sugar until fluffy.
Add eggs one at a time combining well after each addition. Add vanilla.
Alternately add buttermilk and flour in small batches until all combined.
Scrape down the sides and bottom of the mixing bowl with a rubber spatula to ensure all ingredients are incorporated.
Be mindful not to over mix the batter.
Stir in blue food coloring until you achieve your desired shade of blue.
Carefully fold in berries.
Equally divide batter into baking pans.
Bake for 25-30 minutes or test by inserting wooden skewer. Cake is done when wooden skewer comes out clean.
Cool for 15 minutes before removing from pan.
Cool Cakes completely on wire racks.
Cream Cheese Frosting:
1 Package 8 oz. cream cheese- room temp
1/4 lb. butter -room temp (one stick)
1/2 teaspoon vanilla extract
3 cups confectionary sugar
Mix cream cheese, butter, vanilla until smooth.
Add sugar in small increments until incorporated and smooth.
I like to keep this cake in the refrigeratorbecause I like to eat my cakes cold but it is really a matter of your own personal liking.