A delicious and moist cake made with fresh blueberries and topped with whipped cream, perfect for any occasion.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Yield:8 servings 1x
Category:Dessert
Method:Baking
Cuisine:Canadian
Diet:Vegetarian
Ingredients
Scale
2 cups fresh blueberries
1 cup granulated sugar, divided
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon lemon zest
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, toss the blueberries with 1 tablespoon of granulated sugar and set aside.
In a large mixing bowl, cream together the softened butter and 3/4 cup of granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Gently fold in the blueberries, being careful not to break them.
Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake is cooling, whip the heavy cream with the powdered sugar and lemon zest until soft peaks form.
Once the cake is completely cool, spread the whipped cream over the top and garnish with additional blueberries if desired.
Notes
For a lighter version, substitute half of the heavy cream with Greek yogurt.
You can also add a layer of lemon curd between the cake and the whipped cream for a zesty twist.