Blueberry Cake with Lemon Curd Cream

Votes: 1

Time: 2 hours 20 minutes
Complexity: easily
Servings: 8 - 10

Blueberry-Almond Cake with Lemon Zest – a stunning dessert with a layer of whipped cream, drizzled with lemon glaze, and sprinkled with toasted almonds – it's a perfect treat for any occasion. The light vanilla-almond layers are beautifully offset by the blueberries, and the lemon in the cream and glaze adds a fresh flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 and 1/4 tbsp. cake flour, plus a little more for dusting the molds
220 g butter, room temperature, plus a little extra for greasing the pans
2 tsp baking powder
1/4 teaspoon salt
1.5 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1/2 tsp almond extract
3/4 cup milk
2 cups fresh blueberries (about 0.5 l)
1/3 cup sliced almonds
1 cup heavy cream
1 cup powdered sugar plus 2 tbsp.
1/2 cup lemon curd
2 tablespoons lemon juice

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 325°F (165°C). Grease two 9-inch round cake pans with butter and line the bottoms with parchment paper. Grease the parchment paper with butter and dust with flour, shaking out any excess.
In a large bowl, combine the flour, baking powder, and salt. In a separate bowl, beat the butter with a mixer on medium-high speed until creamy, about 2 minutes. Gradually beat the granulated sugar into the butter until fluffy and airy, about 4 minutes.

Add the eggs one at a time, beating until smooth, then add the vanilla and almond extracts. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the milk; beat until smooth, about 2 minutes.

Divide the batter between the two pans and top with a cup of blueberries. Bake until lightly golden and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 10 minutes, then remove from the pans and let the pies cool completely on a wire rack.
Meanwhile, spread the almonds on a baking sheet and toast until golden, about 10 minutes.
In a large bowl, beat the heavy cream with 2 tablespoons of powdered sugar on medium-high speed with a mixer until stiff peaks form, 2-3 minutes. Slowly fold in lemon curd, leaving yellow lemon veins in the cream.
Spread one cake layer almost to the edges with cream. Place the second cake layer on top and press gently; refrigerate for at least 1 hour or overnight.
To serve, in a medium bowl, whisk together the remaining 1 cup powdered sugar and lemon juice until smooth (add 1 or 2 drops of water if too thick).
Pour the glaze into the center of the cake and spread it to the edges with a spatula or spoon, allowing some to drip down the sides. Sprinkle with toasted almonds.