I'm still enjoying summer up here in the frozen state of North Dakota and as I write this I realize that snow is only 3 months away (😒Not Cool). I've got to make the most of the time I have left and that means LEMON. To me Lemons mean summer and I love lemons. Whether its lemonade, lemon bars or lemon cake. So that's what I made today, a summertime lemon blueberry cake.
This was definitely a experiment and if I made it again I might change a thing or two but the flavors were all spot on for me. The recipe is a sour cream cake with blueberries in it and a lemon curd/whipped topping filling. 😋Yummy.
Ingredients- (note: this recipe makes two cakes so half recipe for one)
1 1/2 stick Butter (12 Tablespoons)
1 1/2 cup Sugar
2/3 cup Sour Cream
1 teaspoon Vanilla
2 1/4 cup All Purpose Flour
Lemon Zest from 1 lemon
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 pint Blueberries
Simple Syrup: (optional)
1/2 cup Sugar
1/4 cup Lemon Juice
1/4 cup Water
Lemon Curd Recipe Here
First Make the lemon curd and cool. This can be done the day before and refrigerated overnight. Just make sure you cover it with plastic wrap that's touching the top of the curd so a skin doesn't form.
Bake a cake! In a mixer cream together the butter and sugar. Make sure to scrape down the sides then add in the eggs and sour cream. Next mix in the vanilla and zest. Then add the flour, baking powder and salt and mix till combined.
Last, stir in the blueberries with a spoon or spatula so they wont get crushed by the mixer.
Divide the batter between two 9 inch cake pans that have been buttered.
Bake at 350 degrees for 30 minutes or until a toothpick inserted comes out clean.
This is optional but I made a simple syrup for the cake to keep it more moist. Just mix the sugar, lemon juice and water together and microwave for 1 minute. Then I trimmed off the top of the cake and spooned the syrup over top.
Last is to layer the cake. I went cake, 1/2 the lemon curd, whipped topping, more cake, other 1/2 of lemon curd and topped with remaining whipped topping and some left over blueberries.
This cake tasted just how I hoped it would. Creamy and lemony with blueberry bursts. However if I ever made this again I might do somethings different.
First, I might use a butter cream instead of cool whip. Because the lemon curd and cool whip are so soft the cake tended to jiggle around while cutting it and some filling oozed out (still tasted great tho).
Second, This would be a great poke cake. You could bake this in a 9x13 pan then poke holes in the cake with a wooden spoon. Then spoon over the lemon curd to fill in the holes and cover with cool whip and blueberries. This is probably the way to go.
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