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Blueberry Fool Butter Cake photo of uncut completed cake on a white cake plate

Blueberry Fool Butter Cake

Blueberry Fool Butter Cake - a moist, delicious butter cake filled & topped with a whipped cream Blueberry fool. It reminds me of Sunday dinners as a child.
Course Dessert
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 16 Servings
Calories 437 kcal
Author Barry C. Parsons

Ingredients

For the Butter Cake

  • 1 1/4 cups sifted all purpose flour
  • 1 1/2 cups sifted cake flour
  • 1/2 teaspoon baking soda
  • 1 1/2 tsp baking powder
  • 2/3 cup butter I use salted butter but add no additional salt to the recipe.
  • 1/3 cup vegetable oil
  • 1 1/2 tablespoons good quality vanilla extract
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 1/2 cups buttermilk or use a tablespoon of lemon juice stirred into 1 cup milk

For the Blueberry Fool

  • 2 1/2 cup whipping cream
  • 2 tsp vanilla extract
  • 5 rounded tbsp icing sugar powdered sugar
  • 1 cup blueberry jam or compote

Instructions

To prepare the Butter Cake

  1. Grease two 9 inch cake pans and line the bottoms with parchment paper. Preheat oven to 325 degrees F.
  2. Sift together the all purpose flour, cake flour, baking soda, baking powder and salt. Set aside.
  3. In the bowl of an electric mixer beat together the butter, vegetable oil, vanilla extract and sugar well at high speed with whisk attachment until light and fluffy.
  4. Beat in the eggs, one at a time.
  5. Fold in the dry ingredients alternately with the buttermilk. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
  6. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean.
  7. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

To prepare the Blueberry Fool

  1. Beat the whipping cream, vanilla extract and icing sugar to firm peaks.
  2. Fold to swirl in the blueberry jam.
  3. Frost the center and top of the cake with the Blueberry Fool. Top with additional jam to garnish if desired.

Recipe Notes

This recipe will work with practically any jam or homemade compote. Strawberry and peach are terrific too!