Lemon Blueberry Layer Cake

Lemon Blueberry Layer Cake
Lemon Blueberry Layer Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/4

    cups plus 1 Tbsp. sugar

  • 1

    stick butter, at room temperature

  • 1/2

    tsp. pure vanilla extract

  • 2

    eggs

  • 1/2

    cup self-rising flour

  • 1/2

    cup whole milk

  • 2

    cups blueberries

  • 8

    oz. cream cheese, at room temperature

  • 1/2

    cup prepared lemon curd

Directions

Preheat oven at 375. Line the bottom of a 10x15in. jellyroll 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 for 15 minutes. Combine cream cheese and 1/4 cup sugar. Whisk in lemon curd. Sprinkle the cake with the remaining sugar. Place parchment paper and a cooling rack on the cake and invert the layer; let cool and transfer to a work surface. Cut into three layers. Place one layer on a platter and top with a third of the cream cheese mixture. Repeat with remaining layers. Top with remaining one cup of blueberries

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: