layerd lemon blueberry cake
(1 rating)
I kinda got into the lemon blueberry thing. When looking through sites and recipes, I stumbled through a few for friendship bread (which variations of that will come out next). I tried bread and cake with this flavor and just about fell over. I Loved it! Now I cannot get enough of it and want to put it into pancakes, muffins and rolls.
(1 rating)
yield
8 serving(s)
prep time
15 Min
cook time
15 Min
Ingredients For layerd lemon blueberry cake
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1 1/4 cplus 1 tablespoon sugar
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1 stickunsalted butter, room temperature
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1/2 tsppure vanilla extract
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2eggs
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1 1/2 cself-rising flour
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1/2 cwhole milk
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2 cblueberries
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1(8 oz) cream cheese at room temp
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1/2 cprepared lemon curd
How To Make layerd lemon blueberry cake
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1Preheat 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.
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2Meanwhile, in a bowl, combine the cream cheese and 1/4 cup sugar. Whisk in the lemon curd.
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3Sprinkle 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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