This has to be one of the best cakes ever! Yummy! It can also be made with other fruits if you prefer. Strawberries or raspberries would be easy to substitute.
- 2 c. self-rising flour
- 16 tbsp butter
- 2 c. confectioner’s sugar
- 4 tbsp blueberry jam or preserves
- 6 oz. blueberries
- 4 large eggs lightly beaten
- 1/2 c. heavy cream
Mix softened butter and sugar until light and creamy.
Add beaten eggs until creamy. Add flour.
Pans: 2 round cake pans, line with parchment paper and grease. Divide batter into pans. Bake @ 350 degrees for 25 minutes. Allow to cool.
Filling: Spread preserves on top of first cake. Whip heavy cream apply and generously add blueberries, leaving a few for the top. Add second cake, sprinkle with confectioner’s sugar and a half dozen blueberries on top. Serve with ice cream.