Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
- Gradually add dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
- Divide the batter evenly between the pans and bake for 22–25 minutes or until a toothpick inserted comes out clean. Let cool completely.
- For the blueberry filling, heat blueberries, sugar, and lemon juice in a saucepan over medium heat. Once bubbling, stir in the cornstarch slurry. Cook until thickened, then cool.
- For the cream, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- To assemble, place one cake layer on a serving plate. Spread a layer of blueberry filling, then a layer of whipped cream.
- Top with the second cake layer, and cover the top and sides with remaining whipped cream. Garnish as desired.
- Chill the cake for at least 2 hours before serving for the best texture and flavor.
Nutrition
Notes
Blueberry Filling Tip: I always cook the blueberry filling a little longer than I think I need to, until it's quite thick and jammy, because it will continue to set as it cools and prevents a runny mess when you slice the cake.
Frozen Blueberries: If you use frozen blueberries for the filling, don't thaw them first; just toss them straight into the saucepan and increase the cooking time by a minute or two to allow the extra moisture to cook off.
Make Ahead Magic: This cake actually tastes better the next day, so I often bake the cake layers and make the blueberry filling a day ahead, then whip the cream and assemble everything on the day I plan to serve it.
Whipped Cream Stability: For a sturdier whipped cream that holds up beautifully for hours, I add a tablespoon of instant vanilla pudding mix along with the powdered sugar and vanilla; it's a game changer for layered cakes.
Common Mistake to Avoid: Don't overmix the cake batter once you add the flour and milk, or you'll end up with a dense, tough cake; I stop mixing as soon as the streaks of flour disappear.
Serving Suggestion: I love serving this cake with a light dusting of extra powdered sugar and a few fresh blueberries on top, but a handful of toasted sliced almonds adds a lovely crunch that contrasts with the soft cream.
Equipment Alternative: If you don't have two 8-inch pans, you can bake this in a single 9x13-inch pan and simply cut it in half horizontally after it cools to create two layers for stacking.
