Ingredients:

  • 1/2 cup (113g) Unsalted Butter, softened
  • 3/4 cup (150g) Granulated Sugar
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract (5ml)
  • 1 1/2 cups (180g) All-Purpose Flour
  • 1 1/2 teaspoons Baking Powder (7.5ml)
  • 1/4 teaspoon Salt (1.25ml)
  • 1/2 cup (120ml) Milk
  • 2 cups (300g) Fresh or Frozen Blueberries
  • 1 cup (240ml) Heavy Cream, cold
  • 1/4 cup (30g) Powdered Sugar, sifted
  • 1/2 teaspoon Vanilla Extract (2.5ml)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the cake pan.
  2. Cream together softened butter and granulated sugar until light and fluffy.
  3. Beat in eggs one at a time, then stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Gently fold in the blueberries.
  7. Pour batter into the prepared cake pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  9. In a chilled bowl, beat heavy cream with an electric mixer until soft peaks form.
  10. Gradually add powdered sugar and vanilla extract and continue beating until stiff peaks form.
  11. Once the cake is completely cool, spread the whipped cream evenly over the top.
  12. Chill the cake for at least 15 minutes before serving.