Blueberry Vanilla Bean Cake with Lemon Whipped Cream
Oh, how I love this cake. It tastes amazing because the blueberries are sweet & bursting, the cake is moist and sweet, and the lemon whipped cream is tart and delicious–the combination is wonderful! This is my base recipe for a vanilla cake and I will use whatever berry I have on hand in it, today happened to be blueberries. My son and his buddy did the taste testing for this blueberry vanilla bean cake with lemon whipped cream and they both gave it a thumbs up with huge smiles on their faces – I’d say that’s a success.
How to Make a Blueberry Vanilla Bean Cake with Lemon Whipped Cream
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.
Equipment
- 9-inch Round Cake Pan
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.
This would be a hit at our home too. Looks so inviting!
I could understand why you love this cake. Looks fabulous.
This is such a perfect cake for summer! Simple and really lets the berries shine through.
This is fantastic! Not only tasty but so quick and easy to make.
this is a great looking cake! soft yet not falling completely apart, and rife with berries. your lemony whipped cream is a great touch too!
I’m in the middle of making the cake but recipe doesn’t say how much lemon zest to put in the batter. Help!
Pat,
I am so sorry – I am just now seeing this comment. I used 1 tsp of zest in the cake and have corrected the recipe. I hope you enjoyed the cake!
Pam