I made this Vanilla Chiffon Cake with Blueberry Buttercream for the first time about 4 years ago for my husband for Valentine’s, but didn’t get a chance to document it. I’ve been meaning to make this again ever since because it was so pretty and delicious (even my husband loved it! He’s not the biggest cake eater, ironically…) and I finally came around to it when Challenge Butter asked me to come up with a buttercream recipe for their Community blog.
There is just something about the combination of vanilla and blueberry – such a classic. This one here is made of light and moist layers of vanilla chiffon cake and blueberry Italian meringue buttercream. I love using chiffon cake for layer cakes because it is so incredibly soft and light and does not contain any butter, so when I refrigerate the cake, it does not get hard like most other, butter-heavy cakes.
Another personal favorite when it comes to layer cakes is Italian Meringue Buttercream. There are lots of reasons why, but the main thing is that is contains less sugar and is less sweet, and has a much nicer, more velvety texture.
The buttercream can be flavored with either vanilla, almond extract, nuts, or any other flavoring. My tip is to flavor buttercream with fruit powder – pulverized freeze dried fruit, in this case blueberries. You can get freeze dried berries, apples, pears and other fruit at Trader Joes, Whole Foods, Amazon, Aldi, and many other stores. Simply blend them in your mixer until they are pulverized. The advantage of flavoring buttercream this way is that you are giving it a very natural flavor and color without any artificial food colorings and additives, but you are not adding liquids to the buttercream as you would when adding real blueberries. And all-natural goes with Challenge Butter’s philosophy of high quality butter that is pure and fresh and free of anything artificial or synthetic. And that is what I love about Challenge butter and why I do not use anything else anymore, especially for my buttercream recipes.
Head over to Challenge Butter’s Community blog to check out the recipe. If you want to learn more about Italian meringue buttercream, check out my tutorial here. Don’t know how to layer and frost cakes? Well, I got you covered!
If you are a blueberry-vanilla lover, like me, I posted this Vanilla Blueberry Cake to Go a VERY long time ago (I think it was my third post ever – just look at the photos, oh my…), and it is still amongst the top 10 most popular posts. If you’re into vanilla layers, I got this 6-Layer Vanilla Birthday Cake that might hit the spot!
Disclaimer: I’m proud to be a Challenge Butter Ambassador. I was compensated for this post by Challenge Butter. All thoughts and opinions are my own. Thank you for supporting the brands that make Sugary & Buttery possible.
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