
5.0 from 3 votes
Blueberry Vanilla Bean Cake with Lemon Whipped Cream
Crafted with ease and taste in mind, this recipe is a great choice.
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 8
Course:
Dessert
Cuisine:
American
Ingredients
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
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.
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