Description
A delightful dessert with layers of blueberries and cream.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 4 cups fresh or frozen blueberries
- ½ cup granulated sugar (for filling)
- 2 tbsp cornstarch
- ¼ cup water
- 1 tsp lemon juice
- 1½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract (for whipping cream)
- Optional Garnish: Extra whipped cream, Fresh blueberries
Instructions
- Start by setting your oven temperature to 350°F (175°C). Preparing your cake pan is also essential—grease it with some butter and dust it with flour to ensure your cake comes out seamlessly once it’s baked.
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. In a separate bowl, cream together the softened butter and granulated sugar until the mixture is fluffy and light. This step is where you introduce air into the batter, giving your cake a lovely texture. Beat in the eggs one at a time, followed by the vanilla extract for that delightful flavor. Gradually add the flour mixture to the wet ingredients, alternating with the milk, until just combined. Be careful not to overmix; a few flour streaks are okay.
- Pour your batter into the prepared cake pan and spread it evenly. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once done, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- While your cake cools, it’s time to prepare the blueberry filling. In a medium saucepan, combine the blueberries, sugar, cornstarch, water, and lemon juice. Over medium heat, allow the mixture to come to a gentle simmer. Stir it occasionally, cooking until it thickens, which should take about 5 to 7 minutes. Once thickened, remove it from the heat and let it cool completely.
- For the cream layer, take a clean mixing bowl and beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. This means when you lift the beater out of the cream, it holds its shape without collapsing. Be cautious not to over-whip, as cream can turn into butter if beaten too long!
- Once your cake has cooled completely, carefully slice it horizontally into two equal layers. Place the bottom layer on a serving plate and spread a generous amount of blueberry filling over it. Follow this with a layer of the whipped cream—about half the total whipped amount. Place the top cake layer over the whipped cream layer and finish by spreading the remaining whipped cream on top. If desired, you can also pipe some decorative swirls around the edges.
- To allow the flavors to meld, it’s best to refrigerate the assembled cake for about 2 hours before serving. Finally, garnish with extra whipped cream and fresh blueberries to make it look extra special! Slice into pieces and enjoy with friends and family!
Notes
If using frozen blueberries, there’s no need to thaw them; just toss them in directly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 450 kcal
- Sodium: 210 mg
- Protein: 5 g