layerd lemon blueberry cake

Name: Layerd Lemon Blueberry Cake
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1 1/4 cup(s) plus 1 tablespoon sugar; 1 stick(s) unsalted butter, room temperature; 1/2 teaspoon(s) pure vanilla extract; 2 - eggs; 1 1/2 cup(s) self-rising flour; 1/2 cup(s) whole milk; 2 cup(s) blueberries; 1 - (8 oz) cream cheese at room temp; 1/2 cup(s) prepared lemon curd

(1 RATING)

172 Pinches 1 Photo

Barbara Kavorkian

Two Harbors, MN

Updated on Oct 18, 2011

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.

Rate

prep time 15 Min

cook time 15 Min

method ---

yield 8 serving(s)

Ingredients

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

How To Make layerd lemon blueberry cake

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.

Step 2

Meanwhile, in a bowl, combine the cream cheese and 1/4 cup sugar. Whisk in the lemon curd.
Step 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.
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