Blueberry Vanilla Bean Cake with Lemon Whipped Cream

Name: Blueberry Vanilla Bean Cake with Lemon Whipped Cream
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 serving
Ingredients: 1 ½ cups flour; 1 ½ tsp baking powder; ½ tsp salt; 1 vanilla bean; 8 tbsp unsalted butter; ¾ cup + 2 tbsp white sugar; 2 large eggs plus 1 large egg white; 1 tsp lemon zest; ⅓ cup whole milk; 2 cups fresh blueberries; 1 cup heavy whipping cream; 2 tbsp powdered sugar; 1 tsp lemon zest; 1 tsp lemon juice; ½ tsp vanilla

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
8
Course
Dessert
Cuisine
American

Blueberry Vanilla Bean Cake with Lemon Whipped Cream

Kian Meyer

Report

Crafted with ease and taste in mind, this recipe is a great choice.

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

Blueberry Vanilla Bean Cake:

1 ½ cups flour
1 ½ tsp baking powder
½ tsp salt
1 vanilla bean split and seeds removed
8 tbsp unsalted butter softened
¾ cup + 2 tbsp white sugar divided
2 large eggs plus 1 large egg white room temperature
1 tsp lemon zest
⅓ cup whole milk room temperature
2 cups fresh blueberries

Lemon Whipped Cream:

1 cup heavy whipping cream ice cold
2 tbsp powdered sugar more if desired
1 tsp lemon zest
1 tsp lemon juice
½ tsp vanilla

Add to Shopping List

Instructions

Adjust the oven rack to the middle position and preheat the oven to 350 degrees. Coat a 9-inch round cake pan with coconut oil cooking spray.
Whisk together the flour, baking powder, and salt in a bowl.
Split the vanilla bean pod in half with a knife. Using the back of the knife, scrape the inside of the vanilla bean pod to remove the seeds.
Place the scraped seeds and the 3/4 cup sugar and butter into a large mixing bowl.
Using a hand mixer, beat until pale and fluffy, about 3 minutes.
Add the whole eggs and egg white, one at a time, and beat until combined.
Beat in the lemon zest until well combined.
Slowly add the flour mixture in 3 additions, alternating with 2 additions of milk, scraping down the bowl as needed, and beating with the hand mixer until combined.
Give the batter a final stir by hand.
Gently fold in the blueberries.
Scrape the batter into the prepared pan, smooth the top, and gently tap the pan to release any air bubbles.
Sprinkle the remaining 2 tablespoons of sugar evenly over the top of the cake.
Place into the oven and bake until the top is lightly golden and a wooden skewer inserted into the center of the cake comes out clean, about 35-45 minutes, rotating pan halfway through baking.
Let the cake cool in the pan for at least 30 minutes.
Make the whipped cream.
Pour the ice-cold heavy whipping cream into an ice-cold large bowl.
Add the powdered sugar, lemon zest, lemon juice, and vanilla.
Beat with a hand mixer on medium-low until foamy, about 1 minute.
Increase speed to high and beat until soft peaks form, 2-3 minutes.
Slice the cake and top with the lemon whipped cream. Serve and enjoy.