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Prep time
10 minutes
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Cook time
20 minutes
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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
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Ingredients
- Cake:
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1 1/2 cups
buttermilk
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1 cup
oil
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3
organic egg whites
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3 teaspoons
vanilla
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1 1/2 cups
brown sugar (packed)
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3 cups
medium beets (4-5 beets), steamed and pureed
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3 cups
organic pastry flour
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1 1/2 cups
cocoa powder
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3 teaspoons
baking powder
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3 teaspoons
baking soda
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3/4 teaspoon
salt
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1 1/2 cups
chopped nuts (optional)
- Frosting:
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8 ounces
cream cheese, at room temperature
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1/2 cup
butter, at room temperature
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2 cups
powdered sugar
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8 tablespoons
Bow Hill Organic Blueberry Confiture (previously jam)
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3 ounces
Bow Hill Organic Heirloom Dried Blueberries, soaked in Chambord overnight
Directions
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In a large bowl, combine buttermilk, oil, egg whites, vanilla, brown sugar, and beet puree.
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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.
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Grease and flour two 9-inch round cake pans. Divide batter evenly into pans. (Note: You can also make into cupcakes).
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Bake for 20 min at 350 F or until a toothpick inserted in middle comes out clean.
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While cake is baking, blend together cream cheese, butter, powdered sugar, and 4 Tbsp Bow Hill blueberry confiture.
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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.
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Decorate with soaked blueberries. Dig in and remember to share with friends.
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