Description
A stunning dessert that combines tart lemon and sweet blueberries in moist layers of cake, tangy lemon curd, and homemade blueberry sauce.
Ingredients
- 270 ml Low Fat Milk (or mix 240ml of regular milk with 30 ml water)
- 18 ml Lemon Juice
- 90 g Unsweetened Yogurt (or Greek-style plain yogurt)
- Zest of 2-3 Lemons
- 270 g Cane Sugar (or castor sugar)
- 2 tsp Vanilla Extract
- 120 ml Vegetable Oil
- 310 g All Purpose Flour
- 2 tbsp Cornstarch (sifted)
- 2¼ tsp Baking Powder
- ¼ tsp Baking Soda
- ¼ tsp Salt
- 10-12 Fresh Blueberries per Layer (Tossed in 2-3 tbsp of flour)
- 130 ml Low Fat Milk (or mix 120ml of regular milk with 15ml of water)
- 95 ml Lemon Juice (freshly squeezed)
- 100 g Cane Sugar (or castor sugar)
- 2 tbsp Cornstarch
- 28 g Butter (soft)
- Pinch of Turmeric Powder for Color
- 330 g Butter (room temperature, dairy-free butter sticks will work)
- 270 g Powdered Sugar (sifted)
- 2 tsp Vanilla Extract
- 45 ml Homemade Blueberry Sauce (slightly warm or at room temp)
Instructions
- Preheat your oven to 350°F (175°C) and grease your cake pans.
- In a large mixing bowl, combine the milk, lemon juice, yogurt, lemon zest, sugar, vanilla extract, and vegetable oil. Mix well until fully combined.
- In another bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined.
- Fold in the blueberries tossed in flour to prevent them from sinking during baking.
- Divide the batter evenly between your prepared cake pans and smooth the tops.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For the blueberry sauce, combine 1 cup of fresh blueberries, 4 tbsp of sugar, and 2 tbsp of water in a small saucepan over medium heat. Cook until thickened, about 5-7 minutes.
- For the lemon curd, whisk together milk, lemon juice, sugar, and cornstarch in a saucepan. Heat and whisk until thickened, about 5-7 minutes. Stir in butter and turmeric.
- Once the cakes have cooled, layer the first on a serving plate, spreading lemon curd and blueberry sauce over it. Add the second layer and repeat the process.
- Frost the cake with buttercream frosting, garnish with fresh blueberries if desired.
Notes
Ensure ingredients such as butter and eggs are at room temperature before starting to create a smooth batter.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American