How to make a blueberry lemon cake
This striking cake is a study in blue and white. Its lively flavor comes from the simple combination of lemony whipped cream and fresh blueberries. Serves 12.
Things you’ll need
- hand-held electric mixer
- double-boiler pot
- pastry bag with a #7 star tip
- flour sifter
- wire whisk
- 1 9-inch round cake pan
- packaged white cake mix
- 5 large eggs
- ¾ cup sugar
- ¾ cup fresh lemon juice (about 6 lemons)
- 8 tbsp. (¼ lb.) unsalted butter
- 2 cups heavy whipping cream
- 4 cups (baskets) fresh blueberries
- Bake a white cake mix according to the package directions, or bake your own favorite recipe. Remove the cake from the pan, place on a platter and let it cool for several minutes. Trim the top and bottom of the chocolate cake and split it into two equal layers. Set aside.
- In a bowl, whisk together the eggs and sugar until light. Add the lemon juice and continue mixing until well blended. Pour into the top of a double boiler and stir constantly over simmering water until very thick. Remove from the heat and stir in the butter. Transfer the lemon cream to a bowl and refrigerate until cold.
- Whip the cream to soft peaks with a mixer (or by hand, if you can!). Fold in the chilled lemon cream a bit at a time with a wooden spoon or rubber spatula until smooth and evenly colored. Set aside in the refrigerator.
- Wash and drain the blueberries. Spread them on a paper towel to dry. Place one of the cake layers onto a cake platter. Using a flexible spatula, spread about ¼-inch of the lemon cream evenly over the top. Using ½ of the blueberries, cover the cream with a layer of the berries, gently pressing them into the cream. Cover the berries with another layer of the cream.
- Place the scond layer of cake on top of the first one. Set aside about 1 cup of the cream for decorating and spread the rest evenly over the top and the sides of the entire cake.
- Spoon the reserved cream into a pastry bag with a #7 plain tip and pipe out 12 dome-shaped mounds (about the size of a quarter) evenly spaced around the perimeter of the cake.
- Heap the remaining blueberries in the center of the cake. Refrigerate until 30 minutes before serving.
- You can make the lemon cream from step #2 a day or two before hand. Cover the bowl with plastic wrap and deep refrigerated until needed.
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