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hey dudes, i'm hilah, and today on hilah cookingi've got a fourth of july dessert for you. it's a red, white, and blueberrycake. it's a blueberry cake with white icing, and we're going toput strawberries on top so it's all the colors of the flag, all the colorsof my shirt. so, if i'm eating it and i spill it on my shirt no one's evengoing to know. it's like a win- win. thumbs up for america. we're going to start like pretty much everyother cake in the world and cream some butter and sugar together. thebutter is softened, room temperature-ish. once your butter is a littlebit softened and mixed up and

whipped up like this we're going to add inour sugar and beat that together. what that's doing is sort of incorporatingsome air into the butter. the sugar beats some air into thebutter. that's going to help you make a lighter cake, so this is important. okay. once it looks kind of sandy like thatwe can add the rest of our ingredients. this recipe is pretty low onbutter. to replace some of the butter i'm going to use some sour cream. we'regoing to mix that up with three eggs. our last liquid ingredient isgoing to be some vanilla extract. then, i've got my dry ingredients here. thisis just flour, baking powder,

and salt. we can start adding this to thebutter sugar mixture alternating wet dry, wet dry, wet. once it's almost all mixed up together we'regoing to mix in the blueberries by hand. i'm using frozen blueberries,partly because they're more economical and partly because you canget wild blueberries which are smaller than usually the ones that you getin the store. since most of the flavor of a blueberry is in its skin, thatmeans higher skin-to-guts ration, so more blueberry flavor. we wantabout a cup and a half. i honestly, out of all the times i've madethis, have never even used fresh

blueberries. i always just put in straightup frozen blueberries. if you use fresh ones you probably don't need tocook it quite as long. i'm just gently folding them. okay. our batteris done. we're ready to put it into our pan. this makes a thick cake, so if you don't havea nine inch springform pan like this then you can just do two regularnine inch pans and then have a layer cake. but, i'm a little bit lazy. thisway i don't have to fuss with icing in the middle layer. okay. just smoothout the top. okay. we're going to put it in a 350 degreeoven and bake it for 45 to 50

minutes. if you're doing fresh blueberriesyou might want to check it at about 35 to 40 minutes. if you're doing twopans also check it around 35 minutes. okay. while the cake's baking we'll make ourcream cheese frosting. i've got eight ounces of cream cheese here thathas been softened to room temperature. i'm just going to cube it up,put it in my mixer, and blend it up until it's nice and sort of whipped andsoft. once it's nice and fluffed up like that wecan start adding the sour cream and the sifted powdered sugar. we're justgoing to mix that up until it's a

nice spreadable consistency. don't you justwant to eat it? you will get to eat it on a cake. just leave this at room temperature. if youaccidentally maybe didn't put enough powdered sugar in or something youcan just add a little bit more until it's about like this consistency. we'llcome back when the cake is cooled and ready to ice. hey. guess what's in here. it's cake. allright. it's cooled off. this is my one trick. when you put it on yourplate and you're ready to ice it, put some wax paper sheets around the outside.then, when you're done

icing you can just pull them out and you don'tget icing all over your plate. if you're doing a two layer cake you justwant to go a little bit thin. this should be enough icing, though, to coverthe whole cake. obviously, i'm not a perfectionist. so, you know, doas good a job as you feel necessary. but, remember that we're goingto cover all the boo-boos with strawberry slices. yay. if you were making this ahead of time youdefinitely want to put the strawberries on right before you served it.last one. this is a dope-a**

pentagram right in the middle. god bless america. then, you just want to shimmy these littlewax paper sheets out of here. if you wanted to you could go around the edgeswith strawberries also. it's up to you. get fancy. i'm going to eat some cake, however. holymackerel. i meant tell you, too, i have made this beforewith a gluten-free flour blend and it works just fine. so, there you go. red, white, and blueberrycake you guys. oh my gosh. oh, man.

i hope you like this recipe. if you likedthis one, also check out an old video of corndogs which was the last timei wore this dress, and i was probably a lot skinnier back then. but, whatever.weren't we all? all right, let's give this a shot. it's likea big old muffin with icing on top. so good. that sour cream just makes it.like, it's not an overly sweet dessert, which i really appreciate. there you go, red, white, and blueberry cake.i hope you try it. printable recipe is at hilahcooking.com. please rememberto subscribe, thumbs up, tell your friends if you like my show. thatwould make my heart feel good

on the inside. bye.