Layerd Lemon Blueberry Cake

Barbara Oseland

By
@BOseland

I kinda got into the lemon blueberry thing. When looking through sites and recipes, I stumbled through a few for friendship bread (which variations of that will come out next). I tried bread and cake with this flavor and just about fell over. I Loved it! Now I cannot get enough of it and want to put it into pancakes, muffins and rolls.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

8

Prep:

15 Min

Cook:

15 Min

Ingredients

1 1/4 c
plus 1 tablespoon sugar
1 stick
unsalted butter, room temperature
1/2 tsp
pure vanilla extract
2
eggs
1 1/2 c
self-rising flour
1/2 c
whole milk
2 c
blueberries
1
(8 oz) cream cheese at room temp
1/2 c
prepared lemon curd

Directions Step-By-Step

1
Preheat the oven to 375°. Line the bottom of a 10-by-15-inch jelly-roll pan with parchment paper and grease the sides. Using an electric mixer, beat 1 cup sugar and the butter on medium speed until fluffy, about 5 minutes. Beat in the vanilla, then the eggs 1 at a time. Add the flour and milk alternately in 3 additions. Fold in 1 cup blueberries. Transfer to the prepared pan. Bake until a toothpick inserted into the center comes out clean, 15 minutes.
2
Meanwhile, in a bowl, combine the cream cheese and 1/4 cup sugar. Whisk in the lemon curd.
3
Sprinkle the cake with the remaining 1 tablespoon sugar. Place parchment paper and a cooling rack on the cake and invert the layer; let cool and transfer to a work surface. Cut crosswise into thirds. Place one-third onto a platter and top with one-third of the cream cheese mixture. Repeat with the remaining cake and cream cheese. Top with the remaining 1 cup blueberries.