Did you play with Mr. and Mrs. Potato Head when you were young?
Were you like me? Did you turn them into Picasso-esque creations, putting eyes, ears, and noses in all the wrong places, and mixing and matching His and Hers?
What fun would it have been to make them look like the ones on the box?
Sometimes that is the way I am with recipes, although I do try to make them look better than my Potato Head friends!
I take a little from this recipe, a little from that one – e voilà! - a masterpiece. Although perhaps not a Picasso. Maybe more like a 19th-century still life... Raphaelle Peale, perhaps?
Today, I took the recipe for the cake I used in Boston Cream Pie, plus the lemon curd I made recently, and added some whipped cream and blueberries. The result?
A masterpiece. It is so good Markipedia asked for seconds. And wouldn’t let me take leftovers to the office to share with my students.
Oh, did I mention it is super easy!
~ David
Blueberry Lemon Cream Cake
Cake
1 cup cake flour
3/4 cup sugar
1/3 cup whole milk
6 tablespoons butter, softened
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
pinch salt
1/4 teaspoon baking soda
2 eggs
Filling
1 cup heavy whipping cream
1 1/4 cups lemon curd (use this recipe or a jar from the store)
1 pint blueberries, washed and dried
Preheat oven to 375°F.
Grease a 9-inch round cake pan. Place all cake ingredients into the bowl of a stand mixer. With mixer at low speed, beat ingredients until just mixed, constantly scraping bowl occasionally with rubber spatula. Increase speed to high; beat 2 minutes, occasionally scraping bowl. Pour batter into prepared pan. Bake for 25 minutes or until a toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes. Remove from pan; cool completely.
When the cake is fully cool, whip the cream to stiff peaks, and fold in the lemon curd.
Take a sharp serrated knife and cut the cake in half horizontally to form 2 layers. (Tip: slide the removable bottom of a tart pan between the layers, to lift the upper layer without breaking it).
Spread a little more than half the lemon cream on the bottom layer, then sprinkle with a little more than half a pint of blueberries. Top with second cake layer, pressing down gently but firmly. Dollop remaining lemon cream on top, and sprinkle with remaining blueberries. Refrigerate until serving time.
If there is any leftover, it is great for breakfast!
Make 10 servings.
Labels: blueberries, blueberry lemon cream cake, cake, dessert, lemon curd
