Pin-spiration #1: Blueberry Velvet Cake

Whilst browsing the food section of Pinterest, I came across a pin for blueberry velvet cake. Pretty much drooling, I repinned it and made it as soon as I got some blueberries...

Lighting = Bad; Photoediting thing = Not working :'(

Blueberry Velvet Cake:
(recipe from here)

Ingredients:

For the Cake:

3 cups all-purpose flour

1 tablespoon unsweetened cocoa powder

1 tablespoon baking powder

1 stick unsalted butter, room temperature

1 3/4 cup granulated sugar

4 large eggs, room temperature

2 teaspoons vanilla extract

1 cup milk, room temperature

1/2 teaspoon salt

3 cups blueberries

Blue Food Coloring

For the Frosting:

1 stick unsalted butter, room temperature

8 oz package cream cheese, room temperature

3 cups powdered sugar

1 teaspoon vanilla extract

Method:

1. Preheat oven to 350˚F.
2. Combine flour, cocoa, baking powder and salt.
3. In a separate bowl, use a mixer to beat butter until creamy. Slowly add in the sugar and mix until fluffy.
4. Mix in eggs, one at a time, fully incorporating before each one. Then add the vanilla extract.
5. Add in the blue food coloring. Make it a little darker than you want the cake to be since the addition of flour will make the color less intense.
6. Mix in 1/3 of the flour mixture, then 1/2 of the milk, another 1/3 of the flour mixture, the rest of the milk, and then the rest of the flour.
7. Add in blueberries; mix gently with spatula.
8. Grease 2* cake pans and then divide the batter evenly into them.
9. Bake for 35-40* minutes.
10. For the frosting, combine the vanilla, butter and cream cheese and beat with a mixer until well combined.
11. Add the powdered sugar and mix until combined.
12. Frost the cakes when they are cool.

Overall, I was pretty satisfied with the way the cake turned out. Without blueberries, it will probably be my new go-to basic cake recipe as it tasted like birthday cake with blueberries added in, which wasn't really what I was completely expecting. I thought it would be a lot more blueberry-y instead of just being really sweet, but that may have been because I didn't have the 3 full cups of blueberries. I did, however, find a new go-to cream cheese frosting recipe!

*Nextime I Make This, I Will:
-Use 3 cake pans to make a triple-layer cake: To make the cake flat enough to frost, I ended up having to trim almost half of it off. I was NOT a happy camper. I didn't want to waste the trimmings, so after eating my weight in them, I chopped them and stuck 'em to the outer edge of the cake. A little sloppy looking, so a triple layer will be better next time.
-Use less food coloring: The intensity of the blue was decreased a little after adding the flour, but I think I overdid the food coloring. Instead of making an appetizing blue, I ended up with a choking-Smurf blue.
-Tweak the sugar: I found the cake so sweet that it kind of made the blueberries taste more tart than they did alone. Nonetheless, a good cake recipe.