Ingredients
Serves: 12-18
For the White Cake:
21/4 cups cake flour
1 Tablespoon baking powder
1/2 teaspoon kosher salt
11/4 cups buttermilk, at room temperature
4 extra large egg whites, at room temperature
11/2 cups granulated sugar
8 Tablespoons (4-ounces) unsalted butter, at room temperature
11/2 teaspoons pure vanilla extract
For the Syrup:
1 cups fresh blueberries
1/2 cup sugar, plus extra to taste
2 cups water
For the Frosting:
2 cups heavy cream or 8 oz cool whip
1/3 cup powdered sugar
1 tablespoon lemon juice
11/2 tablespoons sugar
1/2 tablespoon water
1/2 teaspoon vanilla extract
1 carton blueberries for garnish
Preparation
