Lemon Blueberry Layer Cake |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Easy and delicious lemon-blueberry cake with cream cheese and lemon curd filling. Ingredients:
1-1/4 c plus 1 tbs sugar |
1 stick(8oz) unsalted butter,room temperature |
1/2 tsp vanilla |
2 eggs |
1/2 c self-rising flour |
1/2 c whole milk |
2 c blueberries |
8 oz cream cheese,room temperature |
1/2 c prepared lemon curd |
Directions:
1. Preheat oven to 375. Line the bottom of a 10x15 jelly roll pan with parchment paper and grease the sides. Using electric mixer,beat 1 c sugar and butter on med. speed until fluffy,about 5 mins.
2. Beat in vanilla,then eggs 1 at a time. Add the flour and milk alternately in 3 additions. Fold in 1 c blueberries. Transfer to prepared pan
3. Bake till toothpick inserted into the center comes out clean,15 mins
4. Meanwhile,in a bowl,combine cream cheese and 1/4 c sugar. Whisk in lemon curd.
5. Sprinkle cake with remaining 1 Tbs sugar. Place parchment paper and cooling rack on the cake and invert the layer;let cool,transfer to work surface.
6. Cut crosswise into thirds. Place one third onto a platter and top with one third of the cream cheese mixture. Repeat with remaining cake and cream cheese. Top with remaining remaining 1 c blueberries.
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