1FOR CAKE: Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla in a 2-cup measuring cup.
2Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into a greased and lightly floured 13x9" cake pan.
3Bake in a pre-heated 350-degree oven on middle rack until a toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.
4FOR FROSTING: Cream butter and gradually add half the sugar, blending well. Beat in 2 Tbsp. cream and the vanilla. Gradually blend in remaining sugar. Add enough of the cream to make it a good spreading consistency. Frost the cake after it has cooled.
The markets are bursting with blueberries these days! That makes me very happy because not only are they yummy, they're super healthy. Packed with antioxidants, research shows blueberries can help...
The markets are bursting with blueberries these days! That makes me very happy because not only are they yummy, they're super healthy. Packed with antioxidants, research shows blueberries can help...
