
I have created the most amazing thing in the world. /modesty.
But in all honesty, blueberry whipped cream is the most fantastic creation ever. So...DELICIOUS.

Mmm...watashi no ke-ki...
Blueberry Vanilla Cake with Blueberry Whipped Cream Frosting:
Cake:
2 cups flour
1 ½ cups sugar
3 tsp baking powder
½ tsp salt
½ cup butter or shortening
1 cup milk
1 tsp vanilla
4 egg whites
1 cup fresh or frozen blueberries
Preheat oven to 350 degrees Fahrenheit. Grease two 8 or 9 inch round pans.
Combine dry ingredients in large bowl. Add butter (or shortening), milk, and vanilla. Mix on a low speed for about 1 minute. Scrape bowl and add egg whites. Mix on a medium speed until smooth and fluffy, about 1 minute. Fold in blueberries.
Pour batter into greased pans and bake for 30-35 minutes.
COOL COMPLETELY BEFORE FROSTING.
Frosting:
1 pint whipping cream
1 1/2-2 cups powdered sugar
1 tsp vanilla extract
1 cup fresh or frozen blueberries
Start whipped cream in a mixer on setting 6 (medium-high) speed. Add in the powdered sugar and vanilla. Meanwhile, blend the blueberries until they’re in liquid form; pour this into the whipping cream as it mixes.
Mix until fluffy; whipping cream should form peaks.
Spread over cooled cakes, put in coffee or hot chocolate, etc.