Blueberry Buttermilk Cake with Blu Blanc Infused Buttercream

Sorry for the long title guys. But I couldn't leave out any key aspects of this cake because it's AMAZING. At this weekends pop up shop with Darling Magazine, I met so many awesome local vendors, one of them being Blackbird Tea Co.  I fell in love with their tea, especially the Blu Blanc. It's a blueberry white tea and it smells amazinggggg. As soon as I tasted it my head started spinning with ideas for baked goods. I landed on this cake, and it could not have turned out better. 

The cake is light and springy, and the blueberries add the perfect amount of tart. The buttercream has a subtle infusion of tea.  This cake would be perfect to serve at a brunch party while sitting on the back deck mid-summer. 

Blueberry Buttermilk Cake with Blu Blanc Infused Buttercream

Yields about 16 servings (two 9" round cakes)


For the cake...

2 Cups cake flour

1 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. salt

1/2 Cup unsalted butter, room temperature

1 Cup pure cane sugar

1/2 Tbsp. vanilla extract

2 large eggs, room temperature

1 Cup buttermilk, room temperature

1 1/2 Cup blueberries, washed and sifted in flour

For the buttercream...

1 tsp. Blackbird Tea Co.'s Blu Blanc Tea

1/2 Cup heavy cream

1/2 Cup unsalted butter, room temperature

2 Cups powdered sugar


For the cake...

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

2. In the bowl of an electric mixer with a stand attachment, beat the butter and sugar on medium speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating until each is completely combined. Beat in the vanilla extract. Reduce the mixer speed to low, and add half of the flour mixture, beating until combined. Beat in the buttermilk in a steady stream, followed by the other half of the flour mixture. Fold in the blueberries. 

3. Divide the cake batter into the two prepared cake pans, and bake for about 20-25 minutes, until the top is golden brown and a toothpick inserted into the middle comes out clean. Let cool in the pans for 20 minutes, then invert onto wire racks to cool completely. 

For the frosting...

4. While the cake is cooling, make the frosting. In a small saucepan over medium heat, bring 1/2 Cup of cream to a boil. Remove from the heat, add the tsp of Blu Blanc tea, cover, and let sit for 20 minutes. Once the cream is infused, strain the tea out of the cream. Discard the tea and set the cream aside. 

5. In a stand mixer with a paddle attachment, beat the butter until light and fluffy, 2-3 minutes. Add the powdered sugar 1/2 Cup at a time, scraping down the sides of the bowl as necessary. Add the infused cream until your frosting has reached the consistency that you want; I added about 1/3 Cup. 

6. When the cakes are completely cool, frost the tops and decorate as desired!