Wednesday, February 8, 2012

Lemon-Blueberry Layer Cake

1 ¼ cup plus 1 tablespoon sugar
1 stick (8oz) unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
2 eggs
1/2 cup self rising flour
1/2 cup whole milk
2 cups SVO blueberries
8oz cream cheese, at room temperature
1/2 cup. Lemon curd

1. Preheat oven to 375°. Line the bottom of a 10-by-15inch 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 egg one at a time. Add the flour and milk alternately in 3 editions. Fold in 1 cup blueberries. Transfer to the prepared pan. Bake until a tooth pick is 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 lemon curd.

3. Sprinkle the cake with the remaining 1 tablespoon sugar. Waste 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 on to a platter and top with one third of the cream cheese mixture. Repeat with remaining cake and cream cheese. Top with the remaining 1 cup blueberries. Makes 8 servings.



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