Hello and Happy New Year from Two Young Ladies! We’re sorry we’ve been MIA for awhile but you know how it gets at the end of the year? Things get crazy, but don’t think we forgot about our awesome followers. We’ve been testing and making tons of AMAZING recipes.
2015 was a great year, so much happened for both of us, and we’re truly, truly, excited to see what 2016 has in store for us and this blog. We have a ton of ideas, and things have been “cooking” for awhile. So stay tuned for what we have in store.
But onto the good stuff! A new recipe for a new year! We made this cake last year (LOL) when we had a surplus of blueberries. I mean, what better way to deal with tons of blueberries, then to make a delicious lemon and blueberry cake! This cake will please just about everyone, sweet blueberries mixed with that tart, yet sweet lemon? Our mouths are watering already!
Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting
- 2 Sticks Salted Butter (Room Temperature)
- 2 Cups Bakers Sugar
- 4 Large Eggs (Room Temperature)
- 1 1/2 Cake Flour**
- 1 1/4 AP Flour
- 2 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 1 Cup Milk
- 1 Tablespoon Vanilla Extract or Paste
- 1 18oz Container Fresh Blueberries
- 1/2 Cup Orange Juice
- 1/2 Cup White Sugar
- 1/2 Teaspoon Vanilla Extract
- 1/4 Teaspoon Cinnamon
- 3 Tablespoons Cornstarch
- 1/4 Cup Cold Water
Lemon Curd Frosting
- 3/4 Cup Lemon Curd
- Two 8oz Packages of Cream Cheese (Regular)
- 2 1/2 Cups Powdered Sugar
- 1/4 Teaspoon Lemon Extract
To Make the Cake:
Preheat your oven to 350°.
Grease (or spray) your 9 inch round cake pan.
We used a springform pan, but make sure your wrap the cake pan with aluminum foil so the cake doesn’t seep out.
If you don’t use springform pans and you grease with butter, don’ forget to flour and line the bottom with wax paper. You can also divide the cake batter between two cake pans as well.
In a stand mixer fitted with a paddle attachment (or a large bowl using a hand mixer) cream the butter until smooth.
Next, gradually add the sugar and beat until fluffy. About 3 minutes.
One at a time, add the eggs making sure to beat well after adding each egg.
TYL TIP: Lightly beat each egg before adding it to the mixture so you don’t have to end up over beating your batter!
In a separate medium sized bowl, combine the flours, salt, and baking soda. Mix well.
With the mixer on low, add the flour mixture in batches until combined.
Next, add the milk and beat well.
Mix in the vanilla until fully incorporated.
Pour the cake batter into your cake pan (or pans).
If you want to get fancy you can divide the batter among.
Bake for 20 to 25 or until the middle is no longer jiggly and the cake tester comes out clean!
Let the cakes cool for ten minutes in the pans and then remove and let cool completely on a wire rack.
(Almost perfect cake)
In a medium sauce pan, combine the blueberries, sugar, vanilla, cinnamon and orange juice. Bring to a boil.
In a small bowl, mix together the cold water and cornstarch.
Add the cornstarch mixture to the blueberries. Mix until combined.
Cook over low heat until the mixture has thickened and coats the back of a spoon, about 3 to 4 minutes.
Remove from the heat and and let cool to room temperature.
Lemon Curd Frosting
In a medium bowl beat the lemon curd and cream cheese together until combined.
Next add the powdered sugar and beat until smooth.
Mix in the lemon extract.
TYL Tip: If you really want to punch up the lemon flavor at a the zest of one lemon!
To Make the Cake:
If needed, evenly cut the cake and trim any unsightly bits.
Take your frosting and frost one side of the cake. Working from the middle out.
Next, add the blueberry compote, and again work from the middle out, spread the blueberry compote.
Samdwich the other piece of cake on top of the prepared side. Begin to frost the cake, and then enjoy!
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