Ever since I made my first layer cake, I always get so excited by the idea of stacking cakes and making beautiful creations like this one. I’ve always loved more fruit-y cakes, and this one TOTALLY hits the spot. Lemon and blueberries are such a perfect pair, and this is probably the best cake I’ve ever made by far. I’m not exaggerating. It’s a moist lemon cake bursting with fresh blueberries, complete with freshly made lemon curd that’s tangy yet just the right sweetness. The secret to the cake? Lemon creme Greek yogurt. I decided to substitute Greek yogurt in place of sour cream, and it just seems that every time I use Greek yogurt in my baking, I come up with something magical. Enjoy!
- 2 cups plus 6 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 cups fresh blueberries
- 1/2 cup lemon flavored Greek yogurt
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
- Lemon juice of half a lemon
- 1 teaspoon lemon zest
- 1 cup (2 sticks) unsalted butter, softened at room temperature
- 1 1/2 cups sugar
- 4 large eggs
- 3 whole large eggs
- 3/4 cup white sugar
- 2/3 cup freshly squeezed lemon juice
- 1 1/2 tbsp freshly grated lemon zest
- 5 tbsp unsalted butter, room temp, cut in 3 or 4 pieces
Coat blueberries with 6 tablespoons flour, set aside.
Mix remaining flour, baking powder, salt in separate bowl.
Stir milk, Greek yogurt, vanilla extract, lemon juice and lemon zest in another bowl.
Cream butter and eggs until smooth and fluffy in additional bowl.
Beat eggs into butter mixture, one by one until combined.
Mix in flour mixture, alternating with milk mixture (start and end with flour mixture).
Fold in blueberries, gently.
Divide batter into two greased cake pans.
Bake at 350 °F for 25 minutes, or until center comes out clean.
Recipe adapted from here.
Whisk eggs, sugar and fresh lemon juice in bowl.
Boil about 1 inch of water in pot.
Place bowl with egg mixture over pot (double boiler).
Continue to whisk continuously until curd forms, about 5-7 minutes.
Remove from heat, mix in butter and lemon juice until smooth.
Cover with plastic wrap (plastic wrap touching the surface) and refrigerate until thick.
See here for step-by-step video.
Once cakes have chilled, spread half of lemon curd on top surface of bottom layer, then place second cake layer on top.
Cover surface with remaining curd and top with fresh blueberries.
I literally shrieked when these came out of the oven because I have never seen such a more perfect cake and had just the most amazing, golden brown color.
I also tried to incorporate some arm workouts into this recipe…whisk away at your lemon curd!
And coat this baby up with your fresh lemon curd, top with blueberries, and sprinkle some sunshine and happiness along with it! Doesn’t just looking at this cake just brighten up your day and make you feel happy?
Bon appétit! ♥