Butter 250 g
Baking Powder15 g
Fresh Blueberry250 g
Soft Cream Cheese250 g
Icing Sugar400 g
Fresh Blueberry (to
Preheat the oven to 180°C. Grease and lightly flour three 9×2 inch cake pans. Beat the butter on high until creamy. Add sugar and beat on medium-high speed until creamed. Add eggs and vanilla. Beat on medium speed until everything is completely combined. Scrape down the sides and bottom of the bowl as needed. In a large bowl, toss the flour, baking powder, slowly add the dry ingredients to the wet ingredients. Beat on low speed for five seconds, then beat in the milk until combined. Toss the blueberries with flour.
Spoon batter evenly into three prepared cake pans. Bake for about 20-25 minutes Allow to cool completely before frosting. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain. Add confectioners' sugar, cream, vanilla extract, with the mixer running on low. Increase to high speed and beat for three minutes. Using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place one layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with second layer, more frosting, then the third layer. Top with frosting and blueberries. Refrigerate for at least 45 minutes.
(Courtesy: Shangri-la, New Delhi)