Description
A delightful and moist cake made with fresh blueberries, layered with creamy frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 cups fresh blueberries
- 2 cups heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, starting and ending with the flour mixture.
- Gently fold in the blueberries until evenly distributed.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
- In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Once the cakes are cooled, spread a layer of whipped cream on top of one cake, place the second cake on top, and frost the top and sides with remaining whipped cream.
- Decorate with additional blueberries if desired. Serve and enjoy!
Notes
- For best results, use fresh blueberries. Frozen blueberries can be used but may require extra flour to prevent the batter from becoming too wet.
- Chill the whipped cream before whipping for better volume.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg