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Lemon-Blueberry Layer Cake

May 2010

Lemon-Blueberry Layer Cake

Jeff Harris enlarge

By: Cynthia Bowser
Part of this menu: Recipe Tips from Cookoff Winners »

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Key:
These recipes can be made in 30 minutes or less.Fast
Our veggie-friendly dishes have no meat or fish.Veg Out

  • 8 Servings
  • Prep 15 min
  • Bake 15 min

Ingredients:

  • 1 1/4 cups plus 1 tablespoon sugar
  • 1 stick (8 ounces) unsalted butter, at 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
  • 8 ounces cream cheese, at room temperature
  • 1/2 cup prepared lemon curd

Directions:

  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.
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