Rain. Rain and more rain. This has been a very wet summer – one week alone we had almost 11″! We watched the creek go from wading depth to WAAAAY over our heads! At one point I joked with coworkers that I could sit in my swing and wash my feet at the same time, and if it got any higher, that wouldn’t be all we could wash…
So today, we had gutters put in. Funny how as an adult, gutters seem to be such a treat. But hey, it was that or pontoons…I think the gutters were the right choice.
While I was here keeping the pack from going nuts because they hear someone working outside and they can’t go ‘help’, I decided to – you guessed it – bake something. I’ve been looking at a blueberry lemon layer cake for quite a while, and I happened to have the fixins, so that’s what we did!
I started out making the curd. I used Martha’s recipe from her cake book – in the fridge that went to firm up after what seem live ForEvah stirring… Martha’s lemon curd
Next, the cake. First off – here’s the link: Lemon Blueberry Cake Now, this cake goes together a little differently than your standard cake. You basically dump all the dry stuff together, and all the wet stuff together, but separate. The dry stuff goes in the mixer first, and you blend in the softened butter one Tbsp at a time. It will crumb up and resemble a shortbread dough. Then you blend in the wet stuff, but just barely – it may even look a bit curdled. That’s ok. Fold your blueberries in. Oh – do take the time to line your pans with parchment paper – these cakes are pretty dense, but the paper will just make it that much easier. Watch it like a hawk – it goes from jiggly in the middle to done in the blink of an eye. TIP – double the cake recipe. Because this is such a moist, dense cake, it doesn’t rise very much. You may be able to slice a barely more than 1″ cake in half, but I can’t! So, I made the cake twice, to give me 4 layers.
Let this cool completely – when you take the cake out of the oven to cool, lay out the butter and sour cream to come to room temp for the frosting. The frosting is nice in that it uses a bit of the lemon curd to help flavor it. I only put about a teaspoon of the lemon juice in, and used no milk at all because it was perfect as is – your results may vary.
Putting this jewel together is pretty easy, but I do recommend piping a circle around the layer the curd goes on with the icing, to kind of dam it up in there. Otherwise you get to try and stuff it back in there with the frosting…or so I’ve heard.
I decided it needed a little something more, so I made a simple syrup of water, sugar, a pinch of salt and fresh blueberries; a tiny bit of cornstarch to thicken it. You can make this drizzle, or you can just pile some fresh blueberries on top.
I hope you try this recipe. It takes some time, but it’s worth it!