INGREDIENTS:
Cake:
2 cups all-purpose flour
1 cup sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup fresh blueberries (plus extra for garnish)
1/4 cup buttermilk
2 tablespoons blueberry preserves
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vinegar
Blue food coloring (optional for a more vibrant color)
Frosting:
1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Blue food coloring (optional)
INSTRUCTIONS:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, cream together butter and sugar. Add eggs one at a time, beating well after each addition.
Toss blueberries with a little flour to coat (to prevent sinking), and fold into the batter along with blueberry preserves.
Mix together flour, baking soda, and salt. Alternate adding the dry ingredients and buttermilk to the creamed mixture, starting and ending with dry ingredients.
Stir in vinegar and, if using, blue food coloring until the desired color is achieved.
Pour batter into prepared pans and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
For the frosting, beat butter and cream cheese until smooth. Add powdered sugar and vanilla extract, and beat until fluffy. Tint with blue food coloring if desired.
Once cakes are cooled, frost and layer them. Garnish with fresh blueberries.
