1. Preheat oven to 350 and grease an 8" round cake pan with cooking spray. Make blueberry topping: in a smal bowl, combine blueberries with sugar and lemon juice and toss to coat. Pour mixture into prepared baking pan and arrange into an even layer.
2. Make cake: in a medium bowl, whisk together flour, baking powder, and salt. In a large bowl using a hand mixer, beat together butter and sugars until light and fluffy, 3-4 minutes. Add eggs one at a time, then add lemon zest and vanilla and beat until combined. Add half of the dry ingredients to wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined. Pour cake batter over blueberries and smooth with a spatula. Bake until a toothpick inserted into the center comes out clean, 1 hour. Let cool in pan 15 minutes then invert onto a cooling rack.
3. Make topping: In a large bowl using a hand mixer, beat heavy cream with powdered sugar until stiff peaks form. Top cake with whipped cream and garnish with blueberries and lemon slices and serve immediately.
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|Serving Size: 1 Serving (140g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 103 (34%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 109.4mg||34 %|
|Sodium 5806.2mg||200 %|
|Potassium 97.3mg||3 %|
|Total Carbohydrate 48.2g||14 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 47.3g|
|Protein 3.2g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 299
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