Blueberry Cake & Ice Cream Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line with parchment). Bring eggs and milk to room temperature (remove from fridge 20–30 minutes before mixing) for better emulsion.

Mix dry ingredients

In a medium bowl whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, and 1 tsp fine salt until evenly combined.

Cream butter and combine wet

In a large bowl or stand mixer fitted with paddle, beat 1 stick softened unsalted butter on medium speed until smooth (about 1 minute). Add eggs one at a time, beating after each until incorporated. Mix in 1 tsp vanilla extract and 1 tablespoon lemon zest.

Combine wet and dry

With mixer on low speed, add dry ingredients in three additions alternating with 1 cup whole milk, beginning and ending with dry ingredients (dry–milk–dry–milk–dry). Scrape down bowl and mix just until combined; do not overmix.

Prepare blueberries

Toss 1.5 cups blueberries with 1 tsp cornstarch and a light pinch of sugar to coat (this helps suspend berries in the batter). Gently fold berries into the batter, trying not to break them and keep batter fluffy.

Bake

Spread batter evenly into prepared pan, smoothing the top. Bake in preheated 350°F oven for 32–40 minutes, or until a toothpick inserted into center comes out with a few moist crumbs and cake springs back lightly. Rotate pan halfway through baking for even color.

Cool

Remove cake from oven and let rest in pan for 10 minutes. Run a knife around edges, invert onto a cooling rack (or leave in pan if preferred) and cool completely before slicing or serving (about 1 hour). Dust with 1 tablespoon powdered sugar before serving, if desired.

Make blueberry syrup

In a small saucepan combine 1 cup fresh blueberries, 2 tbsp granulated sugar, and 1 tsp lemon juice. Cook over medium heat, stirring occasionally, until berries break down and syrup thickens, about 6–8 minutes. Remove from heat and mash slightly with a fork for a chunky sauce. Cool to room temperature (about 20 minutes).

Whip cream

Chill a mixing bowl and whisk or beaters for 5–10 minutes in the freezer. Pour 2 cups cold heavy cream into the chilled bowl and whip to soft peaks on medium-high speed (2–3 minutes).

Fold condensed milk and vanilla

Fold 1 cup sweetened condensed milk and 1 tsp vanilla extract gently into the whipped cream until just combined and smooth; do not deflate the whipped cream.

Fold in blueberry swirls

Reserve 2–3 tablespoons of the cooled blueberry syrup for topping if desired. Spoon half of the ice cream base into a 1.5–2 quart loaf pan or airtight container, drizzle half of the cooled blueberry syrup over it, then add remaining ice cream base and top with remaining syrup. Use a knife or skewer to gently marble the syrup through the base without fully blending.

Freeze

Cover the container with plastic wrap or lid and freeze for at least 6 hours or overnight until firm.

Scoop or slice the fully cooled blueberry cake and serve slices warm or at room temperature with a generous scoop of the vanilla blueberry ice cream. Garnish with extra blueberries (1/2 cup) and a few fresh mint leaves. If you reserved 2–3 tablespoons of blueberry syrup, drizzle over the ice cream for extra flavor.