The Case of the Sinking Blueberries

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

Ingredients
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
   
Directions
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.