Blueberry and Lemon Zest Cake

• 2 cups (300g) Farina flour
• 2 teaspoons (16g) baking powder
• 1 pinch of salt
• 1/2 cup (125g) unsalted butter, at room temperature
• 1 cup (230g) sugar
• 1 well-filled tablespoon (10g) lemon zest
• 3 eggs (Medium)
• 1 teaspoon (8ml) vanilla extract
• 1/2 cup (130ml) milk
• 1 cup (145g) blueberries

For the frosting

• 1 cup cream cheese
• 1/2 cup (125g) unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 cups (400g) powdered sugar (icing sugar)
• blueberries
• Lemon zest

1. Preheat the oven to 170°C (340°F). In a bowl, mix the flour, baking powder, and salt.
2. In another bowl, place the butter, sugar, and lemon zest. Beat with an electric mixer until the mixture is very fluffy, about 5 minutes. Add the eggs one by one, beating well after each addition. Add the vanilla extract and milk.
3. Add half of the flour mixture and mix with a spatula using circular motions. Add the blueberries and the remaining flour. Mix gently with the spatula.
4. Pour the batter into a greased and floured rectangular loaf pan measuring 11x25cm (approx. 4x10 inches).
5. Bake in the preheated oven for 50 minutes. Let the cake cool down before turning it out of the pan.

For the frosting:

6. In a bowl, combine the cream cheese, butter, and vanilla extract, and mix with a whisk.
7. Add the powdered sugar and continue mixing.
8. Spread the mixture over the cake and decorate with blueberries and lemon zest.