Blueberry Vanilla Bean Cake with Lemon Whipped Cream

INGREDIENTS:

Blueberry Vanilla Bean Cake:
1½ cups flour
1½ tsp baking powder
½ tsp salt
1 vanilla bean, split and seeds removed
8 tbsp unsalted butter, softened
¾ cup + 2 tbsp white sugar, divided
2 large eggs plus 1 large egg white, room temperature
1 tsp lemon zest
⅓ cup whole milk, room temperature
2 cups fresh blueberries

Lemon Whipped Cream:
1 cup heavy whipping cream, ice cold
2 tbsp powdered sugar, more if desired
1 tsp lemon zest
1 tsp lemon juice
½ tsp vanilla

INSTRUCTIONS:

1.Modify the stove rack to the center position and preheat the broiler to 350 degrees. Coat a 9 inch round cake skillet with coconut oil cooking splash.

2.Whisk together the flour, heating powder, and salt in a bowl.

3.Split the vanilla bean case down the middle with a blade. Utilizing the back of the blade, rub within the vanilla bean unit to evacuate the seeds.

4.Place the scratched seeds alongside the ¾ container sugar and spread into an expansive blending dish.

5.Utilizing a hand blender, beat until pale and soft, around 3 minutes.

6.Include the entire eggs and egg white, each one in turn, and beat until consolidated.

7.Beat in the lemon pizzazz until the point that very much joined.

8.Gradually include the flour blend in 3 augmentations, exchanging with 2 increases of drain, scratching down the bowl as requiring and beating with blender until joined.

9.Give the hitter a last mix by hand.

10.Tenderly overlay in the blueberries.

11.Rub the player into the readied skillet, smooth the best, and delicately tap the container on the counter to discharge any air bubbles.

12.Sprinkle the rest of the 2 tablespoons of sugar equitably finished the highest point of the cake.

13.Place into the stove and heat until the point when the best is delicately brilliant and a wooden stick embedded into the focal point of the cake tells the truth, around 35-45 minutes, turning container part of the way through preparing.

14.Give the cake a chance to cook in the search for gold slightest 30 minutes.

15.Make the whipped cream.

16.Pour the super cold substantial whipping cream in a super cold vast bowl.

17.Include the powdered sugar, lemon get-up-and-go, lemon juice, and vanilla.

18.Beat with a hand blender on medium-low until frothy, around 1 minute.

19.Increment speed to high and beat until the point when delicate pinnacles shape, 2-3 minutes.

20.Cut the cake and best with the lemon whipped cream. Serve and appreciate!