Cake: the answer to all of life’s problems! 🎂✨
Ingredients:
For the Shortbread Crust:
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/2 teaspoon salt
3/4 cup unsalted butter, cold and cut into small pieces
For the Blueberry Mixture:
2 cups fresh blueberries
1/4 cup granulated sugar
1 tablespoon lemon juice
For the Whipped Cream Layer:
2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
For Decoration:
Fresh blueberries
Instructions:
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter pieces and pulse until the mixture resembles coarse crumbs and starts to come together.
Press the mixture into the bottom of the prepared baking dish to form an even layer for the crust. Bake in the preheated oven for 20-25 minutes, or until lightly golden. Remove from the oven and let it cool completely.
In a small saucepan, combine the blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries start to break down and release their juices, about 5-7 minutes. Remove from heat and let cool completely.
In a large mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Spread a layer of the whipped cream mixture over the cooled shortbread crust.
Spoon half of the cooled blueberry mixture over the whipped cream layer and spread it evenly.
Add another layer of whipped cream on top of the blueberry mixture.
Repeat the layers with the remaining blueberry mixture and whipped cream.
Decorate the top of the cake with fresh blueberries.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, until set.
Before serving, cut into squares and enjoy your delicious blueberry shortbread icebox cake!
