In my search I found out some interesting information on proportions and measurements when making a homemade cake. Here is the website. I think anyone who has ever baked from scratch knows that baking is more of a science than cooking. Everything has to be measured out perfectly and in the correct measuring cups for dry or wet ingredients. Weighing the ingredients is actually the best way to go.
The correct proportions make a huge difference in whether or not the cake is moist or dry, if the cake is light and airy or dense and heavy and if it rises correctly. I found this information extremely helpful because I do like to tinker with ingredients in recipes to customize them to my taste.
The recipe I found for this cake was called Melt In Your Mouth Blueberry Cake. I did make some changes to the recipe with the info that I learned. I also doubled the recipe in order to make a 2 layer-frosted birthday cake. For the frosting I decided to go with cream cheese and flavored it with orange. And it turned out great. In case you're wondering it did melt in your mouth!
My Melt-In-Your-Mouth 2 Layer Blueberry Cake
with Orange Cream Cheese Frosting
4 eggs, separated
2 cups sugar
1/2 cup margarine, softened
1/2 cup canola/virgin olive oil blend, or one or the other
1/2 teaspoon salt
2 teaspoons vanilla
3 cups flour, sifted
1 1/2 tablespoons flour, to coat berries
2 teaspoon baking powder
1 cup milk
2 1/2 cups fresh blueberries
Preheat oven to 350º.
Beat egg whites until stiff. Beat in 1/2 cup of sugar. In another bowl, cream margarine; add salt, vanilla, and remaining sugar gradually. Add egg yolks and beat until creamy. Mix in oil. Sift flour with baking powder. Add alternately to creamed mixture with milk. Fold in beaten egg whites. Coat the blueberries with 1 1/2 tablespoons of flour and then fold into mixture.
Turn into 2 ~ 9" x 2'' high pans. (If you only have 9" x 1 1/2" pans, just fill them 3/4 full and pour the extra batter into a small cake pan or baking dish and enjoy it for yourself).
Bake in 350º oven for 35 minutes turning half way through baking. Cool on racks. Frost with orange cream cheese frosting.
Store in refrigerator. May be frozen.
Orange Cream Cheese Frosting1 8 0z. package of 1/3 less fat cream cheese
4 tablespoons butter or margerine, softened
3 cups powdered sugar (or more depending on consistency)
1 tablespoon orange juice (or more depending on consistency)
Zest of one orange
Beat cream cheese and butter or margarine in bowl to blend. Beat in powdered sugar alternately in two to three additions with the orange juice and vanilla extract. Add in the orange peel. Chill until firm but spreadable, about 30 minutes, if necessary.