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A couple weeks ago, my wife was telling me about a dream she had. During the dream, for some reason, she was eating a slice of cake. She could not tell me why, only that it was the best cake ever. As she started to explain the cake (knowing her, I was expecting a chocolate cake with chocolate frosting), she told me the cake seemed weird to her. She then proceeded to describe the cake as a blueberry cake with cream cheese frosting. I kind of perked up at that moment, then she said she hadn’t told me the weird part yet.
Now, so far, the cake sounded really good. Then she told me the whole thing was drizzled with honey. My response was, “What’s so weird about that?” She replied by asking me, “Does the cake really sound that good?” I made up my mind right then and there to make, literally, the cake of her dream.
The first time I made the cake, the cake portion came out perfect. As a matter of fact, the only changes made to the cake portion of this recipe have changed the scaling, not the ingredients. The icing, however, was not quite what she had in mind. The first cake had a cream cheese drizzle over it. The flavor was good, but she wanted a more substantial topping.
Which brings me to this recipe. Take two came out just right. The cake had a wonderful blueberry flavor with just a hint of cinnamon, and the frosting was piled high and tasted like cheesecake. Once we sliced it and drizzled a little honey over each slice, we were hooked. Now, my son asks my wife about once a week if she has dreamed about any other cakes. After seeing how this one came out, I hope she does.
Jamie’s Dream Cake
4 Tbsp butter, softened
1 1/4 cups sugar
2 cups flour
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/3 cup milk
1/2 cup sour cream
2 Tbsp lemon juice
2 cups blueberries
Preheat oven to 375 degrees F. In large bowl, cream butter and sugar together on high speed for 2 minutes. Add egg, milk, sour cream, and lemon juice, and continue mixing at medium speed until well blended.
In separate bowl, stir together flour, cinnamon, salt, and baking powder. Add dry ingredients into wet and stir to combine. Fold in blueberries.
Pour into two greased 9 inch round cake pans. Bake at 375 degrees for 30-35 minutes. Remove from pan and cool on wire racks until completely cool.
12 oz cream cheese, softened
6 Tbsp unsalted butter, softened
1/2 Tbsp vanilla
14 oz powdered sugar
8 oz tub Cool Whip
Ensure cream cheese and butter are room temperature (I let them set out for up to 45 minutes). In large mixing bowl, whip butter and cream cheese for 30 seconds. Add vanilla and whip 1 minute more.
Add powdered sugar in batches, then continue whipping until all sugar is incorporated and icing is smooth. Add Cool Whip and mix until well blended. Place in in refrigerator for ten minutes to thicken up.
Place first layer of cake on cake stand or other display. Top with 3/4 cup of icing and spread to edge. Place second cake upside down on top of filling.
Ice top and sides of cake with remaining frosting. Refrigerate cake for 30 minutes prior to cutting to allow frosting to set up. Slice cake to serve. Drizzle individual slices with honey.