Lemon Cake with Blueberry Sauce and Whipped Cream

For this recipe you’ll need:

• 2 eggs room temperature
• 1 cup granulated sugar
• 1/2 cup grapeseed oil
• Zest of 1/2 lemon
• 1/2 cup lemon juice, freshly squeezed
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

For the Blueberry Sauce:

• 1 tablespoon butter
• 1 pint (12 ounces) blueberries
• 1/3 cup granulated sugar
• 1/2 teaspoon cornstarch
• 1/2 lemon, juiced

For the Whipped Cream:

• 1 cup heavy cream
• 1 tablespoon powdered sugar

• 1/2 teaspoon vanilla bean paste

Directions:

1. Preheat the oven to 325º. Butter a pie pan or 8x8-inch square baking dish and set aside.

2. In a large bowl, beat together the eggs and sugar with an electric mixer until light and fluffy.

3. Gradually beat in the oil, zest and juice until well combined.

4. In a separate, small bowl, whisk together flour, baking powder and salt to combine.

5. Add the dry ingredients to the egg mixture slowly and combine well.

6. 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.

7. While the cake is cooling, make the blueberry sauce. In a small saucepan combine the butter, blueberries, sugar, cornstarch and lemon juice. Set over medium-high heat.

8. Bring up to a low boil and stir gently until the berries soften and release their natural juices, about 5 minutes. The consistency should remain a bit coarse. Remove from the heat.

9. Allow to cool for at least 10 minutes; the sauce will thicken as it cools.

10. Next, 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.

11. Cut the cake into slices or squares and serve with the blueberry sauce and a dollop of whipped cream.