Presented by Mariana Santos

Ingredients:

For the cake:

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

2 large eggs

½ cup vegetable oil

1 teaspoon vanilla extract

½ cup buttermilk

1 cup fresh blueberries

For the frosting:

1 cup cream cheese, softened

½ cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

½ cup fresh blueberries (for garnish)

Melted chocolate (optional for drizzling)

For decoration:

Fresh blueberries

Additional mint leaves (optional)

Edible flowers (optional)

Instructions:

Preheat the oven: to 350°F (175°C). Grease and flour two round cake pans.

Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Combine wet ingredients: In another bowl, beat eggs, oil, vanilla, and buttermilk until smooth.

Mix batter: Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Gently fold in blueberries.

Bake: Pour batter evenly into prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Cool: Let the cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, beating until fluffy.

Assemble: Spread frosting between layers and over the sides of the cake. Decorate with fresh blueberries and mint leaves.

Optional: Drizzle melted chocolate on top for extra decadence.