Ingredients
- 1 c unsalted butter, at room temperature
- 3 c granulated sugar
- 1 c heavy cream, at room temperature
- 2 tsp. pure vanilla extract
- 2 tsp. lemon extract
- 2 tsp. orange extract
- 3 c cake flour (plus more for dusting blueberries)
- 1/2 tsp. salt
- 6 large eggs, at room temperature
- 1 1/2 tsp. orange zest
- 1 1/2 c frozen blueberries
- Floured baking spray
- Fresh blueberries and strawberries, for garnish
- Mint leaves, for garnish
Instructions
- Preheat the oven to 300F.
- Cream the butter and sugar in a large bowl of a stand mixer fitted with the paddle attachment on medium speed for 20 minutes, or until light and fluffy.
- While the butter and sugar are creaming, measure out the remaining ingredients for the cake.
- In a liquid measuring cup, whisk together the cream, vanilla extract, lemon extract, and orange extract.
- In another bowl, whisk together the cake flour and salt.
- Once the butter and sugar have finished creaming, scrape the sides and bottom of the bowl.
- With the mixer on low speed, add the eggs one at a time, beating well after each addition.
- Scrape the sides and bottom of the bowl again.
- Let the mixture beat on low speed for 5 minutes.
- With the mixer still on low speed, alternately add the flour mixture and the cream mixture, beginning and ending with the flour mixture. Mix until well blended.
- Scrape the sides of the bowl and incorporate any unmixed batter if necessary.
- Add the orange zest and mix well. (You add this one last because it gets caught around the paddle, the longer it mixes.)
- Place the blueberries in a bowl. Add about ¼ cup of cake flour and toss. This will help them from bleeding and sinking to the bottom of the cake.
- Sift excess flour off the blueberries by hand and add the coated blueberries to the batter mixture. Fold in by hand, incorporating completely.
- Prepare a 13x18 sheet pan with floured baking spray.
- Pour the batter into the prepared pan, it will go right to the top. Tap the pan on the counter to ensure there are no air bubbles.
- Bake for 30 minutes, turn the heat up to 325F and bake for an additional 15 minutes.
- Remove the cake from the oven. Allow the cake to cool slightly in the pan, on a wire rack, for 15 minutes or until cool enough to handle.
- Using a biscuit cutter, cut small circles. Scraps can be put in a Ziploc bag.
- Serve warm or at room temperature with a dollop of whipped cream, fresh blueberries and strawberries, and a mint leaf for garnish.