Patriotic Blue Velvet Yogurt Cake – Cheap Easy July 4th Holiday Party Decor Project

  1. Pre-heat the oven to 325° F/ 170° C.
  2. Line the bottoms of three 9″ diameter cake pans. Grease the sides.
  3. Put the blueberries in a pan and add a tablespoon of water. Bring to a boil and stir. The skin of the berries will soften very soon after. Press with a spoon and if they can easily be popped, they are ready. Transfer to a blender (or use a hand blender) and pulse briefly. No need to make it smooth. It is nice to have bits of the dark skin on the batter.
  4. In a mixing bowl, whisk the flour, baking powder, baking soda and salt together.
  5. Mix the sugar and vegetable oil in another bowl. If using gel food colouring, add it in at this stage. Add in the eggs, yoghurt, vanilla, lemon rind and juice. Blend everything together. Add 1 cup of the blueberry puree (no need to cool it down) and blend again.
  6. Use a large mixing bowl to combine all the ingredients together. Put about a quarter of the dry ingredients in the mixing bowl. Add the wet ingredients gradually, alternating with the dry ingredients, mixing after each addition just until combined.
  7. Divide the mixture equally between the prepared pans. Weighing the pans is the easiest way to ensure that the quantities are equal.
  8. Bake for 30-40 minutes or when a cake tester comes out clean. Do not over bake.
  9. Invert on cooling racks. When the pans are just warm, run a knife around the edges to loosen the cakes. Invert onto the cooling racks, peel the lining paper off and leave to cool completely.

To make the cream cheese frosting:

  1. Whip the cream until thick and fluffy. Do not over beat. Add in the cream cheese, confectioners sugar and milk powder. Whisk again until all combined.
  2. Lay one cake layer on a cake plate. Tuck in strips of baking paper under the cake edges to keep the plate clean.
  3. Use 1 c. of frosting to fill the bottom cake layer then top with the other cake layer. Repeat the layers. Use the rest of the frosting to ice the whole cake. Top with blueberries, raspberries and mint leaves for decoration.

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