Blueberry Apricot Cake
  • 2 cups sugar
  • 4 eggs
  • 2 1/2 cups flour
  • 1 cup milk
  • 1/2 cup melted butter, cooled 5 minutes
  • 1/4 cup oil
  • 2 teaspoons vanilla bean paste/extract
  • 2 1/2 teaspoons baking powder
  • 1 12 oz. jar apricot jam (I used mostly all the jam)
  • 1 8 oz package blueberries
  • 1/2 cup white chocolate (melted when you are ready to decorate cake)
  • 6-8 dry apricots
  • 1 batch cream cheese frosting
  1. In a large mixer bowl beat sugar with eggs, until well mixed.
  2. Add in flour, baking powder, milk, melted butter, oil, and vanilla.
  3. Mix until creamy.
  4. Place batter into 3 - 8 inch round baking pans that have been sprayed with a baking spray.
  5. Bake at 350 degrees for 18-20 minutes or until a toothpick comes out clean.
  6. Allow cakes to cool for 5 minutes, then turn them out onto a cooling rack.
  7. When the cake is completely cooled.
  8. Spread some apricot jam onto each layer as you stack it up, then add a layer of cream cheese frosting and blueberries.
  9. Do that to two layers, on the top add the dry apricots with some blueberries in the center and then drizzle some white chocolate over the top of the cake.
  10. Chill cake to set up the layers firm.
  11. Slice and enjoy!
Cream Cheese Frosting
1 cup butter
1-8 package cream cheese
4-6 cups sifted powdered sugar (depending on how firm you want the frosting, I usually add 5 and see how thick it is)
1 teaspoon vanilla extract
2 tablespoons heavy cream
Recipe by Created by Diane at