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Frosted Blueberry Cake with Purple Sweet Potato

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A deliciously creative and nutritious cake made with blueberries and purple sweet potatoes, perfect for any occasion.

Ingredients

Scale
  • 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

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 to obtain a smooth puree.
  2. Prepare the Purple Sweet Potato: Boil the purple sweet potato until soft, then 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 and bake for 28-34 minutes, rotating halfway through.
  8. Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes before transferring 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 mix until smooth. Gradually incorporate the sifted powdered sugar, salt, vanilla extract, and blueberry puree until smooth.
  10. Assemble the Cake: Once cooled, level off the cakes if necessary. Spread frosting on top of the first layer, place the second layer on top, and apply a crumb coat around the cake. Chill for 20 minutes.
  11. Final Frosting: Frost the chilled cake with remaining frosting and decorate with fresh blueberries as desired.

Notes

Store in the refrigerator for up to five days or freeze slices for longer storage.

Nutrition

Keywords: cake, blueberry, dessert, purple sweet potato, healthy

Find it online: https://alexandrarecipes.com/frosted-blueberry-cake-purple-sweet-potato/