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With all of the great things you can do with Meyer lemons and since they are so readily available this year it seems making some lemon curd with them will be a welcome change to the usual. I have seen cakes such as this one around the web, but for this particular one I will be filling it not only with blueberries, but with blueberries and lemon curd. I think that anything that involves fruit is enhanced when a bit of lemon is added, whether it be Meyer lemon, lemon verbena or lemon thyme.
While shopping for the ingredients, I can across my favorite blueberry jam and thought that this would be great for this type of cake. You could very well put whole blueberries in the cake part, but I thought that this jam would be great since it has bits of blueberries in the jam; a superb texture.
For this recipe the filling is rather soft, so whole blueberries were placed between the cake layers so the filling would stay pretty much in place, which worked rather well.
This cake makes six smaller sized servings than the typical, just enough to have after dinner so you don’t overdo it by having dessert, the kind of portions I like.
Wild Blueberry Cream Cake Recipe
½ cup all-purpose flour
¼ teaspoon sea salt
1/2 cup granular sugar
½ teaspoon vanilla extract
4 Tablespoons unsalted butter, melted & cooled
Meyer Lemon Curd [recipe below]
Whipped Cream [recipe below]
1/3 cup wild blueberry jam
Blueberries [for filling & decoration]
Preheat oven to 350ºF
1. Whisk together flour and sea salt. Set aside.
2. In a mixer, whip eggs and sugar until a mousse like consistence has happened, approximately 5-8 minutes. Lifting the whisk out of the mixture, the eggs should flow in a slow thick stream. Add vanilla extract.
3. Sprinkle in half of the flour and fold in. Repeat with reaming flour.
4. Pour in the butter and fold one more time.
5. Divide the batter between three, six inch cake pans that have been buttered and lined with parchment.
6. Bake for twenty minutes or until the center springs back when pressed.
7. Run a knife around the edge of each cake round and invert onto a wire cooling rack lined with parchment.
Meyer Lemon Curd Recipe
10 Tablespoons granular sugar
6 Tablespoons Meyer lemon juice
5 large egg yolks
zest from two Meyer lemons, approx. 2 teaspoons
7 Tablespoons cold butter, cut into small bits
¼ teaspoon sea salt
1. Combine sugar, lemon juice, egg yolks and lemon zest in a small sauce pan.
2. Cook over medium-low heat while stirring constantly until mixture coats the back of a spoon.
3. Remove from heat and start stirring in the butter bits a little at a time. Add salt.
4. Pour mixture into a bowl and place plastic wrap on the surface of the curd and chill.
5. Once thoroughly chilled, whisk until smooth before use.
*reserve the remaining curd for another use.
Whipped Cream Recipe
1 cup heavy cream
1 Tablespoon granular sugar
1. Whip cream and sugar together until soft peaks form.
assembling the cake:
1. Spread two tablespoons of lemon curd on the first cake round leaving a one inch edge around the cake.
2. Spoon half of the jam in the one inch band just past the lemon curd.
3. Spread whipped cream over the lemon curd and jam.
4. Push eight to ten blueberries randomly through the filling.
5. Place the next cake round over the first layer of filling and repeat steps one through four.
6. Place the last cake round on top and spread the remaining whipped cream and decorate with blueberries.