I have been wanting to make this cake for years now. Literally. Every year there is some reason why I don't. I won't go into what has happened each year that has prevented me from making this cake. I will tell you that I FINALLY made it. It may have not been the same cake that inspired me in the first place but the results were amazing anyhow.
There has never been a shortage of blueberries at our house. I drive about one hour to pick at a farm that I absolutely love. I use to live near there but now that i have moved can not find a place comparable in size and price. And boy it is the land of plenty. It's Russels Blueberry Farm, North of Buffalo. I love it. It's affordable. Now with the price of gas it is actually comparable to a very expensive pick your own farm nearby. But hey look, I pick upwards of 25 pounds of blueberries. Oh yes, that was nto a typo. Blueberries turn into many things at our house. I freeze them on cookie sheets and then put them in baggies. The kids eat them half frozen, semifredo, in the middle of winter. They go into smoothies. I love to slab a tablespoon of sour cream on them when they are half frozen, it is like I am having some wicked dessert when really it is a low cal indulgence. Okay the list goes on.
Lori's Long Awaited Blueberry and Lemon Luscious Cake
Lemon Chiffon Cake (click here for original recipe)
1 cup sugar
juice and zest of 4 lemons
1 stick of butter (4 oz.) cut in eight pieces
Combine yolks, sugar, juice and zest of lemons in a stainless steel bowl. Whisk until combined. Place bowl over boiling water. (You could also use a double boiler). Stir with whisk constantly. You want to heat it until it sticks to the back of a spoon. When you run your finger through it, it makes a trail. This usually takes anywhere from eight to ten minutes.
Take off the heat and whisk in pieces of butter one at a time until melted. Place in a glass or ceramic container and refrigerate. You can store this for about a week. It freezes well and defrosts rapidly.
1 cup heavy cream
1/4 cup granulated sugar
In mixer, whip cream and sugar until peaks form.
Mix small amount of cream into curd to lighten it up then slowly fold the lemon curd into the cream. Refrigerate to set.
I used Jenyu's recipe from Use Real Butter. The only thing that I would like to say is that the batter filled 3- 9 x 3's for me. Other than that I loved everything about this cake. Divide cakes in two. I froze 1 1/2 and used the other 1 1/2.
Lay lemon cream mixture on first layer. Sprinkle about a cup of blueberries over the cream. Lay next layer on top. Repeat with all layers. The only thing that I would try next time I make this is to use cream cheese or mascarpone whipped up and then fold in the lemon cream. It would set much better. However I did like the creaminess of this lemon cream and it was a melt in your mouth experience.