Lemon-Blueberry Cake

I saw some gorgeous Lemon-Blueberry Cupcakes on Pinterest, and just knew I had to try them. However, I’m not a fan of making cupcakes because it’s too labor intensive for a busy blogger mom. So, I thought I would convert the recipe to a cake and make life easier/yummier. It worked perfectly, and was a huge hit for Easter Dinner. The frosting alone is divine. I also got to use some of my Meyer Lemons for the Lemon Curd. The Lemon-Blueberry Cake is a rather involved recipe, but well worth it. I made the Lemon Curd the day before, and stored it in the fridge. I was careful to poke holes in the cake, to spread the lemon curd into, at serving slice intervals. You might also try making this as a round cake, and placing the lemon curd between the 2 layers of cake. I have step by step photos, which I will upload when I get home from Florida.

Cook time: 40 mins Total time: 40 mins Serves: 16-20 Ingredients Cake:

2 cups plus 6 tablespoons flour

2 tsp. baking powder

1 tsp salt

3 cups fresh blueberries (I used less – 2 pkgs)

1/2 cup sour cream

1/2 cup whole milk

2 tsp vanilla

3/4 tsp pure lemon extract

1 tsp lemon zest

1 cup (2 sticks) unsalted butter, room temp.

1 1/2 cups sugar

4 eggs

Lemon Curd:

1/2 cup unsalted butter

1/2 cup lemon juice

zest of one large lemon (I used 2)

3/4 cup sugar

1 tsp cornstarch

pinch salt

6 large egg yolks

Lemon Mascarpone Cream Frosting:

1 pound Mascarpone cheese (soft Italian cream cheese)

2/3 cup lemon curd

2 cups heavy cream

7 TBS sugar

1 tsp lemon zest Instructions Preheat oven to 350 degrees F. Prepare 9 X 13″ pan by spraying with non-stick spray Sift dry ingredients into a medium bowl. Transfer 1 TBS flour mix to a larger bowl and add fresh blueberries, tossing gently to coat with flour. Set remaining flour mixture and blueberries aside. Stir milk, sour cream, vanilla, lemon extract and lemon zest in a small bowl. In the bowl of stand mixer, cream butter and sugar until pale yellow and very fluffy, about 5 min. Beat in eggs, one at a time, until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour. Stir until just combined. Gently fold in blueberries and pour into prepared baking pan. (I used glass, because it’s such a pretty cake). Bake cake until toothpick inserted into center comes out clean -about 40 min. Cool in pan for about 10 minutes. When slightly cooled, poke about 16-20 evenly placed holes in the cake with the handle end of a wooded spoon. (I did these holes at what would be the middle of a serving piece) Spread on the Lemon Curd, which was prepared ahead, making sure the holes fill up with the curd. Cool completely. When ready to serve, Frost with Lemon Mascarpone Cream Frosting Lemon Curd: Melt butter in a medium saucepan over medium-low heat. Remove from heat and add the lemon juice and zest. Mix together the sugar, salt and cornstarch and add it to the pan. Whisk in the egg yolks until smooth and return to heat. Cook over medium-low heat for about 10 min until the mixture has thickened and coats the back of a spoon. Do not allow the mixture to boil. Allow to chill in refrigerator completely before using. (I made mine the day ahead). Reserve 2/3 cup of lemon curd for the Mascarpone Cream Frosting, before spreading on the cake. Lemon Mascarpone Cream Cheese Frosting: Beat the sugar and cream to soft peaks in the mixer. Combine the mascarpone cheese and the reserved 2/3 cup of lemon curd in a small bowl. Gently fold the mascarpone and lemon curd mixture into the whipped cream, taking your time – gently. Gently stir in lemon zest. Spread frosting gently over the cake which has already been covered with remaining lemon curd. There should only be a very thin layer of curd visible. Serve immediately and listen to the raves! 2.2.5

Recipe inspired by There Goes the Cupcake.