Cake preparation: 2 eggs, separated 1 C blueberries 1 1/2 C sugar 1/2 tsp. salt 2 1/4 C Softasilk Flour 1/3 C canola oil 3 tsp. baking powder 1 C milk 1 1/2 tsp. vanilla
Cream cheese frosting: 4 oz. Cream cheese 1/3 C butter 4 C sifted powdered sugar 2 Tbsp lemon juice
Blueberry mixture: 1 C blueberries, pureed in blender 1 1/2 Tbsp cornstarch 2 Tbsp lemon juice 1/2 C sugar
Beat egg whites until frothy; gradually beat in 1/2 C sugar. Continue beating until very stiff and glassy. Sift remaining sugar, flour, baking powder and salt in to another bowl. Add canola oil, half of milk, and vanilla. Beat one minute at medium speed, scraping sides and bottom of bowl frequently. Add remaining milk and egg white meringue. Fold in blueberries (if very large, cut into quarters or halves. Pour into greased, floured 9" cake pans. Bake 350 degrees 30-35 minutes or until lightly browned and toothpick stuck into center comes out clean. Cool. Frost with cream cheese frosting and swirl with blueberry mixture.
Cream cheese frosting: Bring butter and cream cheese to room temperature; beat all ingredients until light and fluffy. Place one cake layer bottom-side up on plate; spread with frosting. Place second layer right-side up and frost top and side of cake. Swirl top with cooled blueberry mixture.
Blueberry mixture: Blend ingredients; cook over medium heat until thick and clear. Cool, and swirl on top of cake.
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