Take note: This blueberry-cheese cake is not from the scratch!
I bought a plain chiffon cake and thought of making a blueberry cream icing that is not too sweet. Please don't mind how it looks like (my first time), but it really taste good! Anyways, here's what I did.
1 store-bought plain chiffon cake
1 (8 oz) cream cheese
1 all purpose cream
5 tablespoon butter, soft
5 tablespoon milk
2 tablespoon blueberry extract
In a bowl, combine all the ingredients until smooth. Cut the chiffon cake into three, then spread the blueberry cream on the bottom layer. Do the same with the middle and top layer. Chill before serving!
I'm dedicating this cake to my niece's baby son, he just came out of this world on May 15, 2010! I should say he's my grandson... but for sure he will call me Aunt! :)