Description
A light and fruity birthday cake combining lemon curd, fresh blueberries, and a whipped cream cheese frosting for a refreshing treat.
Ingredients
Scale
- 2 1/2 cups cake flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- 1 cup heavy cream
- 8 oz cream cheese
- 1/2 cup powdered sugar
- 1/2 cup lemon juice
- 1 tbsp lemon zest
- 4 egg yolks
- 1 tbsp cornstarch
- 1/4 cup butter
Instructions
- Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment paper.
- Whisk together cake flour, baking powder, and salt in a bowl. Set aside.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
- Combine buttermilk and vanilla, then alternate adding it with flour mixture to the batter, mixing gently.
- Fold in blueberries carefully without overmixing.
- Divide batter evenly among pans and bake 25–28 minutes or until a toothpick comes out clean. Cool completely.
- To make lemon curd, whisk egg yolks, lemon juice, zest, sugar, and cornstarch in a saucepan. Cook over medium heat until thickened. Stir in butter and chill.
- Beat cream cheese until smooth, add powdered sugar and vanilla, then whip in heavy cream until fluffy.
- Layer cakes with whipped frosting and spoonfuls of lemon curd. Press blueberries into the curd between layers.
- Decorate top with whipped cream swirls, lemon curd dollops, and fresh blueberries.
Notes
- Let lemon curd cool thoroughly for best consistency.
- Chill cake layers before assembling to prevent sliding.
- Brush layers with lemon syrup for extra citrus flavor.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 34g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg