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Blueberries and Cream Layer Cake

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Servings: Serves 12

Cook Time: 25 minutes

Prep Time: 35 minutes


2 1/2 cup all-purpose flour
2 tablespoon baking powder
1/4 teaspoon salt
1 cup Whole milk
10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces
5 each egg
2 1/4 cup sugar
1 1/2 teaspoon Fresh lemon peel, finely grated
2 teaspoon vanilla extract (divided)
3 cup cold heavy cream
1/4 cup Confectioners` sugar
2 1/2 cup Fresh blueberries (wild or cultivated, rinsed and drained well)


1. Preheat oven to 350degreesF. Spray two 9-inch round cake pans with vegetable cookingspray. Line the bottoms with parchment paper and spray the paper.
2. Prepare the cake. In a bowl, sift together the flour, baking powder, and salt; set aside.
3. In a medium saucepan, heat milk and butter over medium heat until butter melts and mixture is hot. Remove from heat.
4. In a large bowl, use an electric mixer on high speed to beat the eggs and sugar until fluffy, thick, and lightened in color, about 2 minutes. Mix in the lemon zest and vanilla. On low speed, mix in flour mixture to blend. Slowly add hot milk mixture, mixing on low speed until batter is smooth and blended. Pour batter into prepared pans, dividing it evenly. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
5. Cool pans on a wire rack for 10 minutes, then run a knife around the edges of the cakes to loosen. Invert each onto a wire rack. Discard the paper liners. Turn the cakes right side up to cool completely, about 1 hour.
6. When cakes are cool, prepare the topping. In a large bowl, beat the cream, confectioners' sugar, and vanilla, using an electric mixer on high speed, until firm peaks form, about 6 to 10 minutes. Be careful not to overbeat.
7. Put 2 cups of the topping in a medium bowl and fold in 1 cup of the blueberries. Place one cake layer on a serving plate. Tuck waxed paper strips an inch or so under the bottom of the cake all the way around to keep the plate clean. Leaving a 1/2 inch uncovered around the edge, spread the blueberry toppingover the top of the cake layer.
8. Carefully place second cake layer over filling. Spread remaining plain topping over the top and sides of cake. Arrange remaining 11/2 cups of blueberries on top of the cake. Gently pull out and discard the paper strips. To make it easier to slice, chill cake at least 30 minutes. Use a large sharp knifeto cut the cake, then serve cold.
Fresh Magazine July, August 2010

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 540 kcal (27%)
Calories from Fat 315 kcal (0%)
Total Fat 35 g (53%)
Saturated Fat 21 g (105%)
Cholesterol 185 mg (61%)
Sodium 200 mg (8%)
Total Carbohydrates 56 g (18%)
Dietary Fiber 2 g (8%)
Protein 8 g (13%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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