Blue Velvet Cake Recipe

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar together on medium speed until pale and fluffy. Beat in eggs one at a time, then add sour cream, vanilla, and vinegar.
Combine Dry and Wet Ingredients:

Alternately mix in dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Stir in blue and violet food colorings.
Bake:

Divide the batter among the prepared pans. Bake for 25-27 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make Frosting:

Beat butter, cream cheese, vanilla, and almond extract in a stand mixer until smooth. Gradually add powdered sugar and beat until creamy.
Assemble the Cake:

Trim tops of cakes to create flat surfaces. Crumble trimmed pieces to use later. Place one cake layer on a plate, spread frosting, and sprinkle some fresh blueberries. Repeat with remaining layers. Frost the outside of the cake and press the reserved cake crumbs onto the sides. Decorate with frosting rosettes and more blueberries.
Storage:
Store in the refrigerator due to the cream cheese frosting. Allow to come to room temperature before serving for best flavor.