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1
Preheat the oven to 350 F. Grease three 8-inch or two 9-inch round cake pans with butter or nonstick cooking spray.
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2
Pour the Vanilla Cake batter into the prepared pans and set them aside.
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3
Combine the blueberries and flour in a bowl and toss the blueberries to coat.
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4
Distribute the blueberries evenly between the baking pans.
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5
Bake for 40 to 45 minutes, rotating the pans once halfway through.
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6
When the centers of the cakes spring back to touch, remove the cakes from the oven and allow them to cool for 5 to 10 minutes in their pans.
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7
(You can also test for doneness by inserting a toothpick or fork into the center of the cake and checking that it comes out clean.)
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8
Run an offset spatula or dull knife between the sides of the cakes and the pans, and transfer the cakes right side up onto a wire rack to bring them to room temperature.
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9
While the cakes are baking and cooling, prepare the Cream Cheese Icing, if you have not already done so.
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10
Set it aside.
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11
Once the cakes are at room temperature, ice the cakes with the Cream Cheese Icing (see Icing a Cake, page 14).
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12
With the cake on cardboard, a turntable, or cake plate and working over a sheet of parchment or waxed paper to catch falling crumbs, gently press the graham cracker crumbs, a small handful at a time, into the sides of the cake until the sides are thoroughly coated.
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13
Serve the cake immediately, or keep it refrigerated for up to 3 days.
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14
Bring the cake to room temperature for about 1 hour before serving.
