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Blueberry Vanilla Bean Cake with Lemon Whipped Cream
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5 from 1 vote

Blueberry Vanilla Bean Cake with Lemon Whipped Cream

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Servings: 8
Author: Pam - For the Love of Cooking

Ingredients

  • Blueberry Vanilla Bean Cake:
  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 vanilla bean split and seeds removed
  • 8 tbsp unsalted butter softened
  • 3/4 cup + 2 tbsp white sugar divided
  • 2 large eggs plus 1 large egg white room temperature
  • 1 tsp lemon zest
  • 1/3 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
  • 1/2 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 along with 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 needing and beating with 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 on the counter 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 in 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.