While a lot of cakes can be quite decadent and heavy, this Lemon Blueberry Cake stands out as a light alternative. It’s a perfect “tea-time” cake with a fresh lemon flavor and no frosting, just a delicate whipped cream. I usually make this during the spring or summer when it is blueberry season, but to my surprise, there was a huge sale on blueberries in my area. Even if you don’t have access to fresh berries, you can always use a fruit jam as an alternative as the filling - it will still taste delicious!
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup buttermilk
4 tablespoons finely grated lemon rind
3 tablespoons fresh lemon juice
3/4 cup lemon juice
3/4 cup sugar
2 tablespoons lemon zest, grated
3 egg yolks
1/2 cup butter, cubed
1 pint heavy whipping cream (2 cups)
3 tablespoons granulated sugar
1 teaspoon vanilla extract
Preheat oven to 350°. Spray cake pans with non-stick cooking spray or coat evenly with softened butter.
Whisk together flour, baking powder, baking soda, and salt, set aside.
Beat granulated sugar and butter in a large bowl of an electric mixer fitted with the beater attachment. Add eggs, one at a time, mixing well after each addition. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Sprinkle in the lemon rind and lemon juice.
Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25-30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
For the lemon curd, combine all the ingredients in a sauce pan and cook on very low heat for about 5-7 minutes, stirring frequently, until curd is thickened.
Let mixture cool for 10 minutes. Cover surface with plastic wrap and place in fridge.
For the whipped cream, chill whisk attachment and mixing bowl in the freezer for 20 minutes.
Then, combine whipping cream, sugar, and vanilla in chilled bowl and whisk for about 5-7 minutes on medium to high speed, until soft peaks form.
To assemble cake, spread a thin layer of lemon curd on the top of each cake layer. Add a thin layer of whipped cream and place fresh blueberries in the middle of the bottom tier. Add more whipped cream on top of berries.
Place top tier on top and cover with more whipped cream and fresh blueberries.