Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries (or frozen, if fresh are unavailable)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon lemon zest (optional, for a citrusy twist)
If you’re like my grandmother, who always improvises, feel free to swap the blueberries for another berry of your choice—raspberries or blackberries work beautifully!
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, combine flour, sugar, baking powder, and salt. Mix well.
- Add the softened butter, eggs, milk, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until smooth, about 3 minutes.
- Gently fold in the blueberries using a spatula, being careful not to crush them. This is a tip I picked up from my abuela, ensuring the berries remain whole and juicy.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, whip the heavy cream with the powdered sugar until soft peaks form. If you’re feeling fancy, add the lemon zest for a fresh kick.
- Once the cake is baked, let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Top the cooled cake with the whipped cream, spreading it evenly over the surface.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International