Watch out, strawberry shortcake—this sweet and tangy blueberry dessert might just become the new go-to summer treat. Double the blueberry mixture and use the extra (which can be refrigerated for up to 5 days) to top scones or brioche.
- Prep time 30 minutes
- Total time 3 hours & 45 minutes
- Portion size 10 servings
MethodIn small saucepan, cook 2-1/4 cups of the blueberries, 1/4 cup water and the icing sugar over medium heat, stirring, until blueberries start to break down, about 3 minutes. Stir in liqueur; cook, stirring occasionally, until thickened, 18 to 20 minutes. Stir in orange zest; transfer to bowl and set aside.
Cake: Meanwhile, in large bowl, beat butter with granulated sugar until fluffy; beat in eggs and vanilla. Whisk flour with baking powder; stir into butter mixture in 2 additions, alternating with milk, until smooth. Scrape into greased parchment paper–lined 8-inch (1.2 L) round cake pan, smoothing top.
Bake in 350 F (180 C) oven until toothpick inserted into centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Remove from pan; let cool completely on rack.
Whipped Cream: In bowl, whip cream until thickened. Beat in sugar and vanilla until stiff peaks begin to form and sugar dissolves.
Cut cake horizontally to make 2 equal layers. Place bottom layer, cut side up, on cake plate. Spread half of the blueberry mixture over top, leaving 1-inch (2.5 cm) border uncovered. Top with half of the whipped cream and the second cake layer, cut side down. Spoon remaining blueberry mixture and whipped cream over cake.
Sprinkle with remaining blueberries. Serve immediately.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 183 mg
- Sugars 36 g
- Protein 6 g
- Calories 436.0
- Total fat 21 g
- Cholesterol 95 mg
- Saturated fat 12 g
- Total carbohydrate 57 g
- Iron 11.0
- Folate 21.0
- Calcium 8.0
- Vitamin A 22.0
- Vitamin C 5.0