Blueberry Cream Cake

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups fresh blueberries
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons heavy cream (optional, for desired consistency)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Add the softened butter to the flour mixture and mix on medium speed until the mixture resembles coarse crumbs.
4. In a separate bowl, combine the milk, eggs, and vanilla extract. Gradually add this mixture to the dry ingredients, mixing until just combined.
5. Gently fold in the fresh blueberries using a spatula.
6. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Transfer to a wire rack to cool completely.
9. While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
10. Gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated. Add the vanilla extract.
11. Once the cakes are cooled, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top, then carefully place the second layer on top.
12. Frost the top and sides of the cake with the remaining cream cheese frosting, creating a smooth and even layer.
13. Decorate the top of the cake with additional fresh blueberries and dust with powdered sugar if desired.