Best Blueberry Cake EVER

1.Preheat the oven to 350f/175c 2.Grease a 9-inch spring-form pan and set aside. 3.In a small heat-safe bowl, soften the butter and cream cheese together in the microwave until very soft, but not completely melted. 4.In a food processor, mix all of the ingredients (except the blueberries) until combined. Clean the sides with a rubber scraper and mix a few seconds more to mix any remnants into the batter. 5.Remove the blade from the food processor and fold in the blueberries (reserving ½ cup of them for after the batter is added to the pan). 6.Add the batter evenly to the pan and then place the blueberries evenly across the top of the batter. 7.Bake Bake for 40-50 minutes, until a cake tester comes out clean, and the top is nicely browned. 8.Let cool in the pan for 5 minutes before removing from the pan and transferring to a wire rack. 9.For the icing: 10.In a mixing bowl whisk together the butter, cream cheese, powdered sugar, and vanilla extract. 11.Add the milk as needed 1 tablespoon at a time until it is the desired consistency. 12.Once the cakes has cooled, drizzle with the icing and serve.