Isn’t it true that sometimes life calls for Red, White & Blueberry Cake?
When is it called for? Why is it called for?
-
- Company’s dropping by
- Game night
- Need a homemade dessert you can whip up in no time
- Season finale of your favorite show
- Study break
- Spring cleaning break
- Memorial Day, Fourth of July, Labor Day…
- Just because
Sweet and simple Red, White & Blueberry cake is the answer!
This recipe hails from Dom’s Aunt Betty.
I was going through some old recipes when a tiny slip of paper, not even the size of an index card, came floating out of a book. The title on the paper stated: Cherry or Blueberry Cake – Aunt Betty.
I know for a fact that I’ve held onto this recipe for years (and years), but tucked it away until it could only be found by accident. I hide things too well. 😉 But, today is our lucky day!
I modified the recipe slightly – rather than using blueberry pie filling, I used fresh blueberries in the batter and opted for a smaller sized pan.
This fabulous Red, White & Blueberry Cake deserves a special occasion like Memorial Day! With juicy blueberries baked right in, sweet and dreamy homemade whipped cream topping and fresh berries to decorate – it’s guaranteed to please!
So here’s my recommendation – make the cake, throw it in the fridge, fire up the barbecue, light the sparklers and invite the neighbors…
Memorial Day weekend is underway!!
Buon Appetito!
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Red, White & Blueberry Cake
- Category: Dessert
Description
Isn’t it true that sometimes life calls for Red, White & Blueberry Cake?
Ingredients
- 1 cup fresh blueberries
- 1 cup butter, softened
- 1 1/2 cups sugar
- 2 cups flour plus 1 Tbsp.
- 4 eggs
- Juice from 1/2 lemon
- 1 tsp. vanilla
- Topping
- 1 cup heavy whipping cream
- 2 Tbsp. powdered sugar
- 1 tsp. vanilla extract
- 1/2 cup raspberries
- 1/2 cup blueberries
Instructions
- Preheat oven to 350 F.
- Grease a 9 x 9-inch pan. Set aside.
- Place 1 cup blueberries in a small bowl and stir them gently with 1 Tbsp. of flour. Set aside.
- For the cake, in a large bowl, beat butter and sugar until fluffy.
- Add 2 cups flour, 4 eggs, lemon juice and vanilla.
- Mix until fully combined.
- Next, gently fold the blueberries into the batter.
- Pour into prepared pan.
- Bake for 30-35 minutes, or until a wooden pick comes out clean.
- To make the topping, in a large bowl, using a hand mixer on medium-high speed, beat the cream, powdered sugar, and vanilla until firm peaks form.
- Once the cake is completely cooled spread the whipped cream evenly over the cake and top with raspberries and blueberries.
- Refrigerate and serve cold.
Have a happy & safe weekend, my friends!
Ciao!
Thanks for this dessert recipe. I will definitely try.
Thank you!
Wow! that looks out of this world! Pinning and happy weekend!! xo
This is just gorgeous!! What a beautiful and festive cake! 🙂
Aunt Betty sure knows her stuff! Not only is it festive, this cake looks so delicious! Spectacular creation, Annie!!
Annie, I love the simplicity and freshness of this cake! You can’t beat a buttery cake with whipped cream and berries. I’d have to double the recipe. I’m sure everyone would want thirds!
I think it’s a very wise choice to double! I’m going to have to do that next time, too! Thanks, friend!
What a festive, mouthwatering cake, Annie! Perfect for celebrating Memorial Day weekend. Love that you swapped in fresh blueberries for the cake…Have a wonderful weekend, my friend!
This is a keeper! So simple and light! Thank you, my friend! You also! xo