blueberry cake with lemon whipped cream frosting

You'll love this Summer-inspired cake!

I made it for my mom's birthday last week. She's a big fan of fruit desserts!

I wanted to make her something special, so I browsed through my personal cookbook and came across a hand-written recipe for blueberry cake.

What makes this cake extraordinary is that it's made with real blueberries . . . 4 cups of pureed blueberries. Yes, 4 cups!

The pureed blueberries give this cake its gorgeous dark blueish purple color.

What makes it so special, besides the blueberries, is that I spread lemon curd on each layer before I frost it, brightening each and every layer with lemon.

And the frosting . . . it's a light and luxurious whipped cream that's flavored with lemon curd.

When I was planning this cake, I wanted to make something that was light and flavorful, since rich desserts can taste too heavy during hot Summer months.

What goes great with the subtle flavor or blueberries . . . lemons, of course! So I paired this wonderfully light blueberry cake with a lemon curd whipped cream.

And the result . . . a Summer-inspired cake that is so light and delicious, that you'll find yourself going back for seconds (and maybe even thirds)!

Happy Summer!

blueberry cake
makes 1 (9-inch) 3 layer cake or 2 (6-inch) 2 layer cakes

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2 cups sugar

1 cup butter, room temperature

4 large eggs, room temperature

3 cups all purpose flour

1 Tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

4 cups frozen blueberries, thawed and pureed
*the longer you blend the blueberries, the darker the puree

1/2 cup sour cream

1 Tablespoon pure vanilla extract
mint leaves for garnish, optional

lemon whipped cream frosting (ingredients & recipe follows)

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Preparation
Preheat oven to 350 degrees F.

Spray 3 9-inch cake pans with nonstick baking spray with flour.

In a large bowl, beat sugar and butter at medium speed with an electric mixer until fluffy.

Add eggs, one at a time, beating well after each addition.

In a medium bowl, combine sour cream, blueberry puree, and vanilla.

In another medium bowl, combine flour, baking soda, and baking powder.

Gradually add flour mixture to butter mixture alternately with blueberry puree/sour cream mixture, beginning and ending with flour mixture. Beat until well combined.

Spread batter evenly into prepared pans. Bake for 23 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

** For an extra moist and delicious cake, I always slice each layer in half (horizontally), as seen in the photo. Thinner layers of cake mean more frosting between each layer, making every bite that much more delicious, especially when you spread something like lemon curd on top of each layer!

Spread 1 Tablespoon of Lemon Curd on the top of each layer of cake, set aside. Prepare frosting.

Spread Lemon Curd Whipped Cream frosting between layers and on top and sides of cake. Adorn with fresh blueberries and sprigs of fresh mint leaves.

Keep refrigerated until you serve. 

Lemon Whipped Cream frosting

16 ounces of heavy whipping cream

1/2 cup confectioners' sugar

1/2 cup lemon curd 

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Add whipping cream and confectioners' sugar to an electric mixer. Whisk just until the cream reaches SOFT peaks.

Add lemon curd, continue to whisk until the cream reaches FIRM peaks.

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home-made blueberry syrup

I was inspired to make this simple blueberry syrup after watching an episode of one of my new favorite cooking shows on the Food Network, called Farmhouse Rules. Nancy, the show's host, made a Blueberry Maple Syrup, which was even faster and easier to make than mine. 

Her recipe reminded me of one that I've made for several years now, and I thought I would share it with you. It's ingredients and preparation remind me of making jam, like here; except with blueberries instead of strawberries.

I typically make it in the Spring and Summer, and serve it on top of ice cream and home-made buttermilk pancakes & waffles. 

It's a wonderful syrup to have in your fridge for those evenings when friends stop by to relax and enjoy lingering Summer sunsets with you. 

It is during warm Spring and Summer months that keeping a gallon of quality Vanilla Bean ice cream in your freezer is a great idea . . . because serving a scoop of creamy, vanilla ice cream with warm blueberry syrup is a simple, yet delicious, dessert. 

I just love simple desserts, don't you?

Blueberry Syrup also pairs well with

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butter toasted pound cake

sweet rolls

biscuits

pancakes & waffles

scones

ice cream

a filling for lemon cupcakes 

muffins

lemon bundt cake

blueberry syrup

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2 cups fresh blueberries

1/3 cup sugar

1 Tablespoon fresh lemon juice

1/8 teaspoon salt

1/2 teaspoon pure vanilla extract

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Wash and crush blueberries. 

Add sugar, lemon juice, and salt. Mix well. 

In a small saucepan, bring blueberry mixture to a boil.

Boil for about 1-2  minutes, or until it slightly thickens. 

Remove from heat and add vanilla. 

Chill or serve warm

Enjoy!

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Simply Suzannes at Home 

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iced berries in sweet cream

A simple and delicious dessert.

We are so blessed to live near so many Farmer's Markets, where seasonal fresh fruits and vegetables are abound. 

Beautiful. Vibrant. So sweet. 

Berries . . . blueberries, strawberries, raspberries, and blackberries are making their debut on Farmer's stands. 

They're waiting patiently to be brought home . . . and tossed in a salad, filled in a crostada, or eaten on top of warm oatmeal. 

For me, I have dreamy thoughts of iced berries and sweet cream. 

Besides, these pretty antique dishes were begging for an old-fashioned dessert. 

  

 . . . and iced berries & sweet cream is just that. Timeless.

It's simple and delicious. 

Even luxurious with its rich, sweet cream.

Since the sweet cream can be prepared ahead of time, this dessert is prefect for the busy hostess! 

iced blueberries in sweet cream

1 pint fresh blueberries 

2 egg whites, slightly beaten

1 cup plus 2 teaspoons milk or cream

2 tablespoons honey

Pinch of salt

2 teaspoons sugar

fresh mint, for garnish

Preparation

To get started, sort your blueberries, setting aside any overripe ones for immediate snacking. The key is to freeze the berries flat, using a plate or baking sheet in the freezer. 

After the berries are frozen, they can be transferred to a bag and stored for up to six months.

  

While the berries are freezing, combine the egg whites and 1 cup of the milk in a pan on the stove top and bring to just under a boil, whisking all the while. Let it simmer for around 5 minutes, then add the honey and salt. 

After simmering for another minute or two, strain the mixture into a bowl. Add the remaining milk and sugar. Pour the sauce into a pitcher or serving dish and chill; it will thicken as it chills.

Pour the cooled sweet cream over the frozen berries to serve.

bon appetit!

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