Ingredients
Cake:
½ cup Butter
1 cup Sugar
1 Egg
½ tsp. Vanilla Paste
¼ cup Milk
5.5 oz. Greek Vanilla Yogurt
1 ¾ cup Flour
¾ tsp. Baking Powder
¼ tsp. Salt
Whip Cream:
1 cup Heavy Whipping Cream
1 Tbsp. Powdered Sugar
1 cup Blueberries + more for garnish
¼ cup Sugar
¼ cup Water
Filling:
1/3 cup Blueberry Preserves
❃❃Makes 4❃❃
Preparation
Preheat oven to 350, spray a 9.5 X 13 sheet pan with cooking spray, line with
parchment paper and spray parchment paper with non-stick cooking spray.
Blueberry
Sauce for Whipped Cream
Add 1 cup blueberries, ¼ cup sugar and ¼ cup water to a saucepan. Bring mixture to a boil and reduce to a
simmer for 10 – 15 minutes until blueberries have popped and mixture has
thickened. Set aside.
Cake
Cream butter and sugar together in the bowl of a mixer. Add egg and vanilla paste. Whisk or sift together flour, baking powder
and salt in a separate bowl. Mix milk
and yogurt together in a small measuring cup.
Alternating between flour and yogurt mixture add each starting and
ending with flour until combined. Evenly
add mixture to the sheet pan and bake for 25 – 30 minutes. Remove from oven and cool.
Cut cake into 3 even sections and make the whipped cream mixture.
Whipped
Cream
In the bowl of a stand mixer mix heavy whipping cream and powdered sugar
together until stiff peaks form. Fold in blueberry mixture.
Assembly
Spread half of the preserves on the bottom layer of cake, top with ¼ of the whipped cream and top with the next layer of cake. Repeat these steps and add the final layer of cake. Add the remaining whip cream to a piping bag or plastic baggy.
Cut the layered cake into four even pieces and pipe each piece with the remaining whipped cream. Garnish with whole and cut blueberries and serve.