Can you imagine the taste of summer in a bite? Picture this soft, moist and delicious cake featuring the wild blueberry! The lushness of this cake continues with a creamy coconut frosting that is stained blue and purple with natural food powder and wild blueberry juice.
Wild blueberries are such a versatile fruit. They taste amazing on it’s own, as a topping, mixed into yogurt, and in baking! Like in this cake! It’s so lovely to have bursts of blueberries in every bite. Such a great treat to enjoy on the side of your tea or coffee in the afternoon.
Are wild blueberries good in baking?
Wild blueberries have a gorgeous hue in baking. They bake with this vibrant purple. One has to be careful with handling wild blueberries when folding them into your batter.
Fresh or frozen blueberries?
I usually use frozen wild blueberries that I’ve tucked away in the freezer from the summer time. The tricky thing about baking with these beauties is that it can stain your batter to look grey or blueish.
This website shares some tips on how to keep your batter from getting stained by wild blueberries. I fold in my blueberries at the very end and I’m very careful with not overmixing my batter. If my frozen blueberries thaw out even for a few minutes the result will be a very stained cake.
How do you prevent your berries from sinking?
As a rule of them for any berries whether it be raspberries or diced strawberries, I like to dust it with some flour. Because I’m working with a very delicate blueberries I try not to handle them too much! Immediately after taking the blueberries out of the freezer I will do a quick toss of them in some flour and then proceed to fold them carefully into my cake batter.
What is in the wild blueberry cake?
- Wild blueberries – the star of the show!
- Milk and Yogurt – makes the cake light and fluffy
- Apple sauce – a great substitute for eggs to add moisture
- Vanilla powder – delicately flavours the cake
The frosting pairs really nicely with the cake. It’s the perfect sweetness, with a hint of coconut and delicately coloured. I made 2 colours of frosting for my layered cake. For the blue one, I coloured it lightly with spirulina powder. For the purple one, I added a hint of wild blueberry juice (made this by boiling down some of the berries). For both colours, make sure you start off with a little bit and keep adding until you are happy with the colours.
Putting it all together
For this recipe, I decided to double the recipe to make 2 cakes and layer them with the frosting. You could also keep the recipe quantities as is and make it into a bundt cake. Both work great!
Make the batter. I did this by hand but you can do it in a cake mixer.
Split it into 2 prepared cake pans if you are making a layered cake. I lined mine with baking paper and greased it too so it comes out without sticking.
While those are baking, make the frostings. You can use one colour, both or none at all!
Make sure the cakes are completely cool before you frost and decorate them. I decorated mine with the frostings, edible flowers, and some fresh berries. Get creative and make it your own 🙂
What size pan should you use?
My favourite pan size is 7 inches. I find the size perfect for layering and it’s big enough to look like a proper cake. You can also use 8 or 9 inches with no issues and perhaps make double the batter if you want to make it taller/wider.
Keep in mind that whenever you change the pan size you will also need to adjust your timer and be aware that bigger cake pans with less cake batter will take less time. Try to stay around the kitchen and take care to keep an eye on the cakes as they near the 50-60 minute mark.
You may not have access to frozen or fresh wild blueberries where you are. Not a problem! You can substitute this cake with ANY berries!
- regular blueberries
- diced peaches
How do you store your cake?
As delicious as this cake is it’ll be quite difficult to finish it all in one sitting. You can store this cake at room temperature for the rest of the day but because it has fruits in it I would advise sealing it and placing it in the fridge for up to one week.
I haven’t done it myself, but if there are leftovers you can cut them into square shapes and store them in a tightly sealed container. They would be perfect treats to defrost and enjoy in the winter when you are missing those blueberries!
What about in a muffin form?
I usually take my cake recipes and make them into muffin form! I just omit the coconut cream. This cake is no different and would be fine if you made regular sized muffins with them!
Other blueberry treats to try
There are so many great recipes to try with blueberries. It tastes so delicious folded into baked goods!
Did you try this recipe or any of my others? I’d love to know and I’d love to get to know you! Please tag me @sculptedkitchen and show me!
- 2 7 inch pans
- 1 tsp vanilla powder
- 1 cup milk plant based
- 1/4 cup thick yogurt
- 5 tbsp apple sauce
- 2 1/4 cup flour
- 1 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 12 tbsp vegan butter
- 1 cup wild blueberries
Coconut cream frosting
- 1 can coconut cream
- 1 – 2 cups icing sugar depending on how much liquid you put
- 5 tbsp wild blueberry juice sieved from boiling 2 cups of wild blueberries
- blue spirulina or purple sweet potato powder optional
- Preheat oven to 350 F and prepare a bundt pan
- Mix wet ingredients. Add sugar & beat until fluffy. Add in your colour, if using.
- Mix dry ingredients
- Add dry ingredients to wet and mix until well combined
- Add the batter into your prepared bundt pan
- Bake for 60 minutes, or until the middle is cooked
- When cooled, top with the frosting, and enjoy!
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