Blueberry Cake with Cream

Blueberry Cake with Cream

Ingredients

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cube (½ cup) unsalted butter, room temperature
• 4 ounces heavy cream, room temperature
• 2/3 cup powdered sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 tablespoons grated lime zest
• 1 cup pure blueberries
• Cheesecake Frosting Cream
• Four ounces cream cheese, room temperature
• Four tablespoons unsalted butter, room temperature
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

Blueberry Cake with Cream

Instructions

Preheat oven to 180°C. Butter a 9×5 pan. Line the bottom of the mold with baking paper and grease the baking paper well. Separated.
In a medium bowl, combine flour, baking powder, and salt. Put aside.
In a food processor, cream cheese, butter and sugar until fluffy, about 2 minutes. Add the eggs one at a time, beating thoroughly each time. Add vanilla extract and lime zest and stir.
Pour the flour granules over the dough granules. Using a large rubber spatula, gently fold in the flour until fully combined and no bags of dry flour remain. Finally, fold the berries slightly.
Place batter in prepared pan. Bake for 55-65 minutes or until a toothpick is easily removed from the center.Let cool for at least 30 minutes and then remove from the pan.
In a food processor or large bowl, beat together butter and cream cheese until smooth. Send Confectioners#039; Add sugar and beat on low until smooth, then beat on high until glaze is light. Stir in the vanilla extract.
Gently brush the cooled sponge cake with the glaze and refrigerate until ready to serve.