Indulge in this heavenly Blueberry Vanilla Cake, where each bite is layered with fresh, local blueberries and a creamy, tangy frosting. Perfect for gatherings or special occasions, this cake combines the sweetness of blueberries with a luxurious cream cheese topping.
Ingredients:
For the Cake:
- 2 ½ cups fresh Riverfarm blueberries
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup butter, softened
- 4 large eggs
- 1 cup milk
- 2 tsp baking powder
- ½ tsp salt
- 1 tbsp vanilla extract
For the Cream Cheese Frosting:
- 1 cup cream cheese, softened
- ½ cup butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Fresh blueberries, for garnish
Instructions:
- Preheat Oven: Preheat your oven to 180°C (350°F). Grease and flour two 8-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a separate bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until smooth.
- Fold in Blueberries: Gently fold in the blueberries, being careful not to overmix.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the centre comes out clean.
- Make the Frosting: In a medium bowl, beat the cream cheese and butter together until smooth. Gradually add powdered sugar, one cup at a time, beating until smooth. Stir in vanilla extract.
- Assemble the Cake: Allow cakes to cool completely, then spread a layer of frosting on one cake layer. Place the second layer on top and frost the top and sides. Garnish with fresh blueberries if desired.
- Serve and Enjoy: Slice and enjoy this fluffy, fruity cake with creamy frosting!