This cake is simply too good not to share. It’s been a family Fourth of July tradition for years and I whipped it up yesterday for a BBQ with some long-traveled friends and my in-laws. My father-in-law, in fact, said it was the best he’s ever had (you can tell how good it was by the fact that this is all that remains!). So, with that ringing endorsement, here is the recipe that will make people love you:
- ¼ cup butter
- 1 egg
- 1 cup sugar
- ¼ tsp nutmeg
- 3 tsp baking powder
- 1 cup milk
- 1½ cups flour
- 2-3 cups blueberries (fresh or frozen)
- 2 8oz bricks of cream cheese
- ⅓ cup milk or cream
- 1 tsp vanilla
- ¾ cup sugar
- Beat together the butter, egg & 1 cup sugar
- Add nutmeg and baking powder.
- Add, alternating, the 1 cup milk and 1½ cups flour
- Fold in the blueberries.
- Pour batter into two 8-inch round pans (line the bottom with wax paper first).
- Bake 30 minutes at 350 degrees (until the cakes are lightly browned and firm in the middle).
- Let cool completely.
- Make the frosting by creaming together the cream cheese, ⅓ cup milk or cream, vanilla and
- /4 cup sugar.
- Chill the frosting until the cakes are ready to frost.
- When the cakes are cooled, place one on the serving dish and frost the top. Then place the second cake on top and frost the entire outside.
Enjoy! This is rich and refreshing and all-around amazing.
***Although J said we could just as easily eat a vat of the frosting with fresh blueberries and do away with all the baking.