In honor of B's birthday today, I'm doing a cake post!
Only I didn't actually make him a cake.
Although, I was thinking of doing this one.
I know it seems like a total copout but I know he'll love it.
This cake is the result of 3 different recipes and
several different inspirations like this.
The ending result was fantastic.
Lemon blueberry cake with lemon curd filling and a lemon buttercream frosting.
Although it sounds extra lemony it's not too tart at all.
The cake is dense and the blueberries sank when baking,
creating that great streak of blueberries.
I stacked the cakes with the ends towards the center cake which does not have blueberries in it.
The cake recipe (and candied lemon) is adapted from Martha Stewart,
the curd is my own recipe (doubled and the tiniest bit extra was served alongside the cake with a spoon for curd enthusiasts to add a dollop to their cake is so desired)
and the frosting is from the Lemon Drop recipe in the Baked Cookbook
Lets start with the lemon curd as I really think you need to make this first and
stick it in the refrigerator so that it's nice and cold when you use it.
The warmer the curd, the thinner and the more you lose to
oozing out the sides when you stack your layers.
The Easiest Lemon Curd Ever
1 cup lemon juice
4 tsp finely grated zest (I run a knife over mine after zesting with a microplane)
2 cups granulated sugar
1 1/2 sticks unsalted butter, room temp
Cream your butter, add sugar and zest and mix well.
Add your eggs in, one at a time, mixing well after each addition.
Throw in your lemon juice and a pinch of salt. Mix, mix, mix.
At this point it will look all curdled and gross. Don't worry.
Pour the mixture into a pot and cook over low-medium until thick, stirring constantly. I'll be honest, I always put it up to medium because I'm super impatient. As it heats it will start to thicken. You'll know it's ready when the curd coats the spoon and stays in place when you run your finger (or another utensil) down the center.
You can keep this in the refrigerator for several days or break into small batches and freeze.
Lemon & Blueberry Cake