1. I baked this cake in an 81/2" x 41/2" loaf pan for a tall loaf cake. The batter will fill almost ¾th the pan but I didn't have any spill-overs. You can use a 9" x 5" pan too.
2. To make this cake as a 2-layer 5-inch cake, divide the batter between two 5" round pans. Check for doneness at 30 minutes and bake cakes till they pass the toothpick test.
3. Ever since making this recipe a couple of times, I have found that baking the cake at a slightly lower temperature (325 degF) is better for even baking. Reduce the oven temperature after pre-heating the oven to 350 degF.
4. You may double the amount of whipped cream if you want to frost the sides as well.
5. If you cannot find blueberries, you may use any other berries like strawberries, raspberries, blackberries, etc.
6. Since this cake has a whipped cream frosting, it must be refrigerated. Cake can be brought to room temperature before serving.