I love blueberries. Maybe because my father was a blueberry farmer and we incorporated this fruit into all kinds of food experiments. He even made blueberry wine!
I made a blueberry cake recently, and had heard from friends that rolling the blueberries in flour before incorporating them into the cake batter would keep them from sinking. I gave it a try, and still ended up with blueberries on the bottom. I welcome your suggestions and stay tuned for Experiment #2.
Don’t get me wrong: The cake was still delicious and our family and friends hoovered it in a matter of days. I topped it with my new favorite summer frosting – half cream cheese and half whipped cream. Light and perfect for this summer cake. Recipe follows.
Whipping Cream & Cream Cheese Frosting
1 1/2 cups heavy whipping cream
1 (8 ounce) package cream cheese
3/4 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1. Beat whipping cream until stiff peaks form; set aside.
2. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.
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