Easy Blueberry Cream Cake
This Easy Blueberry Cream Cake captures the essence of summer with its fresh blueberries and whipped cream. A delightful treat for any occasion.
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour
- 1 cups sugar
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 0.5 cups milk
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 2 cups fresh blueberries Dust with flour before folding into the batter.
Whipped Cream Ingredients
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for cream)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a mixing bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in milk and vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt; gradually add to the wet mixture until just combined.
- Gently fold in blueberries.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Making Whipped Cream
- In a bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Once the cake is cool, top with whipped cream and additional blueberries if desired.
Serving
- Slice and serve the cake, enjoying the delightful layers of blueberry and cream.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze without cream topping, wrap tightly and thaw in the fridge before serving.