Make Ahead

Chocolate Blueberry Beet Cake

December 29, 2018
2 Ratings
Photo by Blake Vanfield
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Makes 2 round 9-inch cake pans
Author Notes

A very unique and moist cake, you'll be sure to wow anyone who tries it. With a darling purple frosting that utilizes blueberry confiture, people will surely remember your handiwork. —Bow Hill Blueberries

What You'll Need
  • Cake:
  • 1 1/2 cups buttermilk
  • 1 cup oil
  • 3 organic egg whites
  • 3 teaspoons vanilla
  • 1 1/2 cups brown sugar (packed)
  • 3 cups medium beets (4-5 beets), steamed and pureed
  • 3 cups organic pastry flour
  • 1 1/2 cups cocoa powder
  • 3 teaspoons baking powder
  • 3 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups chopped nuts (optional)
  • Frosting:
  • 8 ounces cream cheese, at room temperature
  • 1/2 cup butter, at room temperature
  • 2 cups powdered sugar
  • 8 tablespoons Bow Hill Organic Blueberry Confiture (previously jam)
  • 3 ounces Bow Hill Organic Heirloom Dried Blueberries, soaked in Chambord overnight
  1. In a large bowl, combine buttermilk, oil, egg whites, vanilla, brown sugar, and beet puree.
  2. In a separate bowl, mix together remaining cake ingredients. Fold dry ingredients into wet ingredients, one cup at a time until just combined. Fold in chopped nuts.
  3. Grease and flour two 9-inch round cake pans. Divide batter evenly into pans. (Note: You can also make into cupcakes).
  4. Bake for 20 min at 350 F or until a toothpick inserted in middle comes out clean.
  5. While cake is baking, blend together cream cheese, butter, powdered sugar, and 4 Tbsp Bow Hill blueberry confiture.
  6. After cakes are cool, spread remaining 4 Tbsp confiture on top of lower cake layer. Stack second layer on top. Cover cake with cream cheese frosting.
  7. Decorate with soaked blueberries. Dig in and remember to share with friends.

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