Ingredients:

  • 1/2 cup unsalted butter, softened
  • 8 oz full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup whole milk
  • 1 1/2 cups fresh blueberries
  • 1 tbsp flour
  • 8 oz full-fat cream cheese, softened (for frosting)
  • 1/4 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract (for frosting)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the base with parchment paper.
  2. In a medium bowl, toss the blueberries with 1 tbsp of flour until lightly coated; set aside.
  3. In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
  4. Gradually beat in the granulated sugar until fluffy.
  5. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  6. In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
  7. Alternately add the dry ingredients and the whole milk to the batter, mixing until just combined.
  8. Gently fold in the flour-tossed blueberries using a spatula to avoid overmixing.
  9. Pour the batter into the prepared springform pan and bake for 60 minutes or until a toothpick comes out clean.
  10. Remove from oven and allow the cake to cool completely on a wire cooling rack.
  11. Prepare frosting by beating softened cream cheese and butter until smooth, then mixing in powdered sugar, heavy cream, and vanilla extract.
  12. Spread the frosting evenly over the cooled cake and chill in the refrigerator for 4 hours to ensure frosting stability.