Description
Isn’t it true that sometimes life calls for Red, White & Blueberry Cake?
Ingredients
Scale
- 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.