Frosted Blueberry Cake with Purple Sweet Potato

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Frosted Blueberry Cake with Purple Sweet Potato is a deliciously creative treat that brings together vibrant flavors and nutritious ingredients. This cake is made using blueberries, known for their antioxidant properties, and purple sweet potatoes, which add a distinct color and a touch of sweetness while being a healthy option. Perfect for all occasions, this cake not only satisfies your sweet cravings but also offers a good balance of nutrients.

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WHY YOU WILL LOVE THIS RECIPE

This Frosted Blueberry Cake is a healthy version of a classic dessert. It is good for weight loss and makes a great meal prep option. Incorporating fresh blueberries and purple sweet potato, this cake is naturally sweetened and provides a balance of protein and fiber. It is also a gluten-free option for those with dietary restrictions, ensuring that everyone can enjoy this tasty treat. Plus, the vibrant colors make it a visually appealing dessert perfect for celebrations and gatherings.

HOW TO MAKE Frosted Blueberry Cake with Purple Sweet Potato

Creating this delightful Frosted Blueberry Cake is simple and straightforward. The following sections will guide you step-by-step through making this cake, from gathering your ingredients to serving it up. Get ready to impress your friends and family with this lighter option that is as nutritious as it is delicious!

EQUIPMENT NEEDED

• Two 8-inch round cake pans
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Fine sieve
• Saucepan
• Cooling rack
• Hand mixer or stand mixer

Ingredients You’ll Need

• 2½ cups (315 g) all-purpose flour
• 1½ cups (300 g) granulated sugar
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 2 Tbsp unsweetened cocoa powder
• 3 large eggs (room temperature)
• 1 cup (240 ml) buttermilk (room temperature)
• ½ cup (120 ml) neutral oil (vegetable or canola)
• 2 tsp pure vanilla extract
• 1 Tbsp white vinegar
• 1 cup (150 g) fresh or frozen blueberries
• ½ cup (120 g) cooked & smoothly pureed purple sweet potato
• 1 Tbsp lemon juice
• 250 g (9 oz) full-fat cream cheese (softened)
• ¾ cup (170 g) unsalted butter (softened)
• 3½–4 cups (420–480 g) powdered sugar (sifted)
• 1½ tsp pure vanilla extract (for frosting)
• ¼ cup (60 g) blueberry puree
• Pinch of salt
• Optional: 1–2 Tbsp heavy cream

STEP-BY-STEP INSTRUCTIONS

1. Prepare the Blueberry Puree: In a saucepan, combine 3/4 cups of blueberries and 1 tablespoon of lemon juice. Simmer for 6-8 minutes while smashing the blueberries to release their juices. Strain the mixture through a fine sieve to obtain a smooth puree.

2. Prepare the Purple Sweet Potato: Boil the purple sweet potato until soft. Once cooked, mash it into a smooth puree and set aside.

3. Preheat the Oven: Preheat the oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper.

4. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cocoa powder, and salt until fully combined.

5. Mix Wet Ingredients: In another bowl, mix the purple sweet potato puree, vinegar, oil, vanilla, buttermilk, and eggs. Stir until the mixture is smooth.

6. Combine Ingredients: Gently fold the wet ingredients into the dry ingredients until everything is combined and you have a beautiful deep purple batter.

7. Bake the Cake: Divide the batter equally between the prepared pans. Bake for 28-34 minutes, rotating the pans halfway through. A toothpick inserted in the center should come out clean.

8. Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes before transferring them to a cooling rack. Let them cool completely for 1.5 to 2 hours.

9. Make the Frosting: In a mixing bowl, beat the softened butter until creamy. Add the cream cheese and continue to mix until smooth. Gradually incorporate the sifted powdered sugar, salt, vanilla extract, and blueberry puree until you achieve a smooth frosting.

10. Assemble the Cake: Once the cakes are completely cooled, level them off if necessary. Spread a layer of frosting on the top of the first cake layer, then place the second layer on top. Apply a thin crumb coating of frosting around the entire cake and chill for about 20 minutes to set.

11. Final Frosting: Frost the chilled cake with the remaining frosting. Decorate with fresh blueberries or any other toppings you prefer.

HOW TO SERVE Frosted Blueberry Cake with Purple Sweet Potato

To serve this cake, cut it into generous slices. A great way to keep portions in check is to use a smaller plate or to share a slice with someone else. Pair it with a dollop of Greek yogurt for added protein, or with a side of fresh fruit for extra fiber. This keeps the dessert balanced and enhances its nutritional profile.

STORAGE & FREEZING: Frosted Blueberry Cake with Purple Sweet Potato

You can store the Frosted Blueberry Cake in the refrigerator for up to five days. Be sure to cover it well to keep it fresh. For longer storage, you can freeze slices of the cake. Wrap each slice tightly in plastic wrap, followed by aluminum foil, and store in an airtight container. The cake can be frozen for up to three months. When ready to eat, simply let it thaw in the refrigerator overnight or at room temperature for a few hours.

SERVING SUGGESTIONS

To create a well-rounded meal, consider serving this cake alongside a light salad. A spinach salad with strawberries, nuts, and a vinaigrette dressing pairs wonderfully with the flavors of the cake. This adds both flavor and health benefits, making for a more balanced meal.

VARIATIONS

• Healthier Version: Substitute half of the granulated sugar with honey or maple syrup for a natural sweetener. You could also use almond flour for a gluten-free option, which would make this cake even healthier.

• High-Protein or Low-Carb Version: You can replace regular flour with a high-protein and low-carb flour like coconut flour or a protein powder blend, making this cake an excellent choice for those on a keto or low-carb diet.

• Air Fryer Version: To make this cake in an air fryer, divide the batter into smaller round pans that fit your air fryer. Preheat the air fryer to 320°F (160°C), and cook for 20-25 minutes or until a toothpick comes out clean.

FAQs

• Can I make this cake diabetic-friendly?
  Yes, you can use a sugar substitute like erythritol or stevia to replace granulated sugar, making it suitable for those on a low-sugar diet.

• How can I store leftovers?
  Store any leftover cake in an airtight container in the refrigerator for up to five days for the best flavor.

• Is this cake suitable for meal prep?
  Absolutely! You can bake the cake ahead of time, freeze the layers separately, and frost them when you’re ready to serve. It’s a great way to save time during busy days.

• Can I use different fruits?
  Yes, feel free to experiment with other fruits like raspberries or strawberries in place of blueberries. Just ensure that they are well mashed and won’t add excess moisture.

MAKE-AHEAD TIPS FOR Frosted Blueberry Cake with Purple Sweet Potato

For those looking to save time, this cake offers wonderful make-ahead options. You can prepare the cake layers a day in advance and refrigerate them, wrapped tightly, until you’re ready to frost and serve. The frosting can also be made ahead of time and stored in the fridge. This means when you’re ready to serve your Frosted Blueberry Cake, you just need to assemble and enjoy—a perfect strategy for busy weeknights or special occasions!

Enjoy making and sharing this delightful Frosted Blueberry Cake with Purple Sweet Potato! It’s not just a dessert but a heart-healthy treat that everyone can enjoy, bringing together the best of health and indulgence.

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