Mary Ann Cake With Lemon Curd And Blueberries
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 16 tablespoons unsalted butter - (2 sticks) room temperature
- 1 1/2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup milk
- 2 cups lemon curd
- 1 1/2 cups blueberries
- Confectioners' sugar - (optional) for dusting
Preheat an oven to 350 degrees. Grease and flour a Mary Ann cake pan.
Over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 1 to 2 minutes. Reduce the speed to low and gradually add the granulated sugar, beating until blended. Increase the speed to medium-high and continue beating until the mixture is light and fluffy, 3 to 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition, stopping the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla.
Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, beating just until blended and no lumps of flour remain.
Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Carefully turn the cake out onto the rack and let cool completely, at least 1 hour.
Just before serving, spoon the lemon curd into the well of the cake, spreading it to the edges. Arrange the blueberries on top of the curd. Dust the cake with confectioners' sugar.
This recipe yields 12 to 16 servings.