Course: Dessert | Servings: 10 | Prep. time: 20 min | Cook time: 50 min
- 1/2 Cup of butter, room temperature
- 3/4 Cup of white sugar + 1 tablespoon
- 1/4 Teaspoon of salt
- 1 Teaspoon of vanilla extract
- 2 large eggs, separated
- 1 1/2 Cup of all purpose flour + 1 tablespoon
- 1 Teaspoon of baking powder
- 1/3 Cup of milk
- 1 1/2 Cup of fresh or frozen blueberries
- 3/4 Cup of cream cheese
- 2 Tablespoon of butter, at room temperature
- 2 Teaspoon of fresh lemon zest
- 1/2 Teaspoon of vanilla extract
- 2 1/2 Cup of icing sugar
Method
- Start by making the cake. Preheat oven to 350F. Grease and flour an 8 inch square pan.
- Cream 1/2 cup of butter and 1/2 cup sugar until fluffy. Add 1/4 tsp of salt and 1/2 tsp of vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
- Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter. (if you have frozen blueberries, make sure to thaw them before mixing them in the cake batter, if not, they will make the batter hard and cold and it will be hard for you to mix).
- In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
- Bake for 50 minutes, or until cake tests done.
- To prepare frosting, combine cream cheese, 2 tablespoons butter, lemon zest, 1/2 teaspoon vanilla, and dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat). Make sure your cake has completely cooled before icing it.