- 2 1/4 cups all- purpose flour
- 2 1/4 teaspoon baking powder
- 3/4 teaspoon salt
- 3/4 cup unsalted butter room temperature
- 1 1/2 cup granulated sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla
- 1 cup buttermilk room temperature
- 2 cups fresh Wish Farms blueberries (plus 1 and 1/2 cup more for garnish)
- 1/2 cup water
- 1/2 cup granulated sugar
- 2 tablespoon lemon juice
- 2 tablespoon cornstarch
- 1 1/2 cups heavy whipping cream cold
- 3 tablespoon granulated sugar
To Make the Vanilla Cake:
Grease, flour and line 2 separate 6′ cake rounds and preheat oven to 350F
In a medium bowl, whisk flour, baking powder, and salt until well combined.
Using a stand mixer, beat butter until smooth. (room temperature butter ensures an easy mixing!)
Add sugar into this mixture and beat until fluffy.
Slowly add eggs one at a time and ensure each egg is fully mixed until adding another. Add vanilla.
Alternate adding flour mixture and buttermilk. Fully incorporate but do not over mix.
Spread batter evenly into prepared pans and smooth the top with a spatula.
Bake for 30-35 mins or until a toothpick inserted into the center comes out mostly clean.
Allow cakes to fully cool.
How to Make the Blueberry Sauce:
Combine all but the cornstarch in a medium saucepan. Bring to a low boil and occasionally stir.
Slowly add cornstarch mixture while stirring blueberries in order to thicken the mixture. Fully incorporate and allow to cook down for another minute or two. Cool completely.
How to Make the Whipped Cream:
Store bought whipped cream is too thin and soft for this cake. Homemade will help keep all layers upright and strong. Pour cold whipping cream and sugar into the mixer bowl. Whip on high until extremely stiff. The stiffer the mixture, the better.
How to Assemble the Cake:
Place one layer of cake onto a cake stand or serving dish. Top with 1/3rd of the whipped cream then 1/3rd of the blueberry sauce. Sprinkle with 1/2 cup fresh blueberries. Repeat for remaining layers.