-
Preheat the oven to 325º. Butter a pie pan or 8x8-inch square baking dish and set aside.
-
In a large bowl, beat together the eggs and sugar with an electric mixer until light and fluffy.
-
Gradually beat in the oil, zest and juice until well combined.
-
In a separate, small bowl, whisk together flour, baking powder and salt to combine.
-
Add the dry ingredients to the egg mixture slowly and combine well.
-
Transfer the batter to the prepared pan. Bake until springy to the touch and pulling away from the sides of the pan, 30 to 40 minutes. Allow to cool.
-
While the cake is cooling, whip the cream. In a large, chilled bowl, measure together the heavy cream, powdered sugar and vanilla bean paste. Using a large whisk or an electric mixer, whip the cream until you have soft peaks. Keep refrigerated until ready to use.
-
Cut the cake into slices or squares and serve with Blueberry Sauce and a dollop of whipped cream.
