Ingredients
Yield: 4 x 6-inch cake rounds
Blueberry Cake:
3 1/2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp fine sea salt
1.2 oz package freeze dried blueberries, unsweetened, ground*
8 oz unsalted butter, room temperature
1 1/3 cups granulated sugar
2/3 cup light brown sugar, packed
1 tsp lemon zest
4 large eggs, room temperature
6 oz buttermilk, room temperature
7 oz blueberries, pureed and strained
1 tsp vanilla paste
Blueberry Cream Cheese Frosting:
1 cup unsalted butter, room temperature
8 oz cream cheese
1 1/2 tsp vanilla paste
1.2 oz package freeze dried blueberries, unsweetened, ground*
4 cups powdered sugar, sifted
1/4 tsp fine sea salt
Preparation
