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Vanilla Cake: Preheat the oven to 350 degrees. Grease two 9-inch round cake pans and cut out two parchment rounds to line the bottom of the pans. Set aside.
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Sift together the flour, baking powder, baking soda and salt. Set aside.
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Beat the butter with an electric mixture on high. Gradually add in sugar and beat until fluffy, about 2 mins.
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Add the egg whites and beat until well blended, about 2 mins, then add in the sour cream and beat until combined.
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Add in one third of the flour mixture and mix until just combined.
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Add one half of the milk, mix until combined. Continue with the flour, milk and finish with the flour. Don't overmix.
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Stir in the vanilla.
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Pour into prepared pans and bake for about 40 minutes or until a toothpick inserted into the center comes out clean.
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Cool cake in pans for about 10 minutes, then remove from pan, peel off the parchment rounds and finish cooling on a wire rack.
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Cream Cheese Icing: Beat the butter and cream cheese together. Slowly add in the confectioners sugar and beat until fluffy.
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Mix in the vanilla.
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Sugared Blueberries:Beat one egg white on high until stiff peaks form.
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Toss in the blueberries. Remove the blueberries a few at a time and toss in the sugar.
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Place the blueberries on a parchment lined sheet tray to dry. They should be hardened and ready in a couple of hours.
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Putting it all together: Slice the top off of each cake to create a nice, flat surface.
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Divide each cake in half to create four layers.
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Place one layer (save your best for the top layer) on a cake plate and top with one fourth of the cream cheese icing.
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Repeat two more times and finally top with the last cake layer. Run a large offset spatula around the cake to smooth. It should look rustic and not too perfect.
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Ice the top of the cake with the remaining icing and top with the sugared blueberries (you will probably have a handful or two left over.)