• 1 ⅔ cup Cake Flour
• ¾ teaspoon Baking Powder
• ¼ teaspoon Baking Soda
• ½ teaspoon Salt
• ¾ cup + 2 tablespoons Granulated Sugar
• ½ cup Unsalted Butter, softened
• 1 large Egg
• 2 large Egg Whites
• 1 teaspoon Vanilla Extract
• ¼ cup Buttermilk
• ⅓ cup Sour Cream
• 1 ¼ cup Fresh Blueberries, plus more for topping

Cream Cheese Frosting

• 8 ounces Cream Cheese, softened
• ½ cup Butter, softened
• ½ teaspoon Vanilla Extract
• 2 cups Powdered Sugar

1. Preheat oven to 350F; sift cake flour into a mixing bowl, add baking powder, baking soda, and salt; whisk for 20 seconds; set aside
2. In bowl of mixer, whip butter and granulated sugar until pale and fluffy; mix in egg; then mix in egg whites one at a time; blend in vanilla
3. In the liquid measuring cup used to measure buttermilk, whisk together sour cream with buttermilk until smooth
4. Working in three separate batches, beginning and ending with the flour mixture; add ⅓ of the flour mixture alternating with ½ of the buttermilk mixture and mixing just until combined after each addition; gently fold in blueberries
5. Divide batter among 12 paper lined muffin cups; filling each about ¾ full, ⅓ cup
6. Bake in preheat oven for 20-24 minutes until toothpick comes out clean; allow to cool in muffin tin, then transfer to wire rack; once cool, pipe frosting, garnish with blueberries
7. Make the frosting: in bowl of stand mixer, whip cream cheese and butter until smooth and fluffy; mix in vanilla, then stir in powdered sugar; continue to whip until smooth and fluffy

 

Here are some baking supplies you may need!