I have this one co-worker and friend (nickname: Chewie) who loves to bring in her delicious treats to share with the office. No matter how hard I try to avoid looking at it or smelling it… I end up caving EVERY SINGLE TIME. Let me tell you, I feel no guilt. Her desserts are ALWAYS worth the calories!
After her recent delivery of our farm fresh eggs, she brought in a blueberry cake. I saw the foil sheet covering it, the people poking around her cube slyly cutting little pieces out of it. I tried not to look. By 2:00 pm I could stand it no more. I HAD to have it. Or as my 3 yr old son says: “I NEED IT.”
I walked over to her desk as if I had an official business reason for doing so. No one was there. I peeled back the foil and peeked inside. It looked and smelled absolutely amazing. I cut out a small piece and ate it all before returning to my cube. It was a deliciously moist white cake with fresh blueberries inside and a not-too-sweet fluffy cream cheese frosting. WOW. This was literally the best cake I ever had! I went back for seconds and asked for the recipe. (You’re welcome!!)
Test it out for yourself and let me know if you agree!
Chewie’s Most Amazing Blueberry Cake:
For the cake:
- 1 cup sugar
- ½ cup butter softened
- ¼ cup cream cheese
- 2 Farm Fresh eggs
- ½ cup sour cream (or yogurt)
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1¾ cups all-purpose flour
- 2 cups blueberries washed and dried (if using from frozen rinse with water to defrost thoroughly before baking)
For the icing:
- ¼ cup butter melted
- ½ cup cream cheese softened
- ¾ cup confectioners sugar sifted
- 1 tsp vanilla extract
- 3 – 5 tablespoons milk
For the cake:
- Preheat the oven to 350F. Grease a 9-inch spring-form pan and set aside.
- In a small heat-safe bowl, soften the butter and cream cheese together in the microwave until very soft, but not completely melted.
- Mix all the wet ingredients and sugar with the cream cheese mixture until combined. Mix in the remaining dry ingredients by hand.
- Fold in the blueberries (reserving some of them for after the batter is added to the pan).
- Add the batter evenly to the pan and then place the blueberries evenly across the top of the batter.
- Bake for 55-65 minutes or until a cake tester comes out clean, and when gently pressed, the middle of the cake should feel firm & springy.
- If the cake starts to brown too much cover in foil and return to the oven.
- Let cool in the pan for 5 minutes before removing from the pan and transferring to a wire rack
For the icing:
- In a mixing bowl whisk together the butter, cream cheese, powdered sugar, and vanilla extract.
- Add the milk as needed 1 tablespoon at a time until it is the desired consistency.
- Once the cake has cooled, drizzle with the icing and serve.