Blueberry Cake Recipe

Instructions

1. Add sugar to frozen blueberries and bring to a boil over medium heat, stirring.
2. When it thickens, add lemon juice and boil for 1 more minute, then remove from heat to cool, grind finely in a mixer, and put in the refrigerator.
3. Whip the whipped cream with sugar, then add cold cream cheese and whip it. When it becomes soft, add blueberry puree and make a firm cream.
4. Put 1 cake sheet on the rotating plate, put puree on it to make it flat, and then put cream on it to make it flat, and then stack it repeatedly.
5. Top with plenty of cream and icing on the top and sides.
6. Add blue and black pigments to the remaining cream, mix, squeeze the cake using a round tip (1.4cm), and decorate with blueberries.