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Blueberry Cake

5 from 1 vote
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Ingredients
  

  • 2 cups flour
  • 2 cups granulated sugar
  • 1.2 ounce package freeze dried blueberries ground
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup unsalted butter room temperature
  • 2/3 cup egg whites
  • 1 cup buttermilk room temperature
  • 1 tbsp vegetable oil
  • 1 tsp vanilla
  • 2 cups frozen blueberries
  • 1 tbsp flour

Instructions
 

  • Preheat oven to 350°F. Spray three 6 inch pans with cooking spray and line bottom with parchment.
  • Using a spice grinder or something similar, grind up the freeze dried blueberries until a powder like consistency.
  • In the bowl of your stand mixer fitted with the paddle attachment, mix together flour, sugar, freeze dried blueberry powder, baking powder and salt until combined.
  • Cut butter into one inch cubes. With the mixer on low speed add the cubes of butter one at a time. Mix until combined and no large chunks remain.
  • Add the egg whites and continue to mix on low until incorporated.
  • With the mixer still on low speed slowly pour in the buttermilk.
  • Add the vegetable oil and vanilla and mix until fully combined.
  • Coat the blueberries in the 2 tbsp of flour then fold the blueberries in the batter.
  • Divide the batter evenly between the three prepared pans.
  • Bake for 30-40 minutes or until a toothpick comes out clean.
  • Let the cakes cool in the pans for about 10 minutes and then transfer to a wire rack to cool completly.