Blueberry Cake With Lemon Filling

Recipe by MarieRynr
READY IN: 50mins




  • Butter three 8-inch layer pans, line with waxed aper and butter again.
  • In a big bowl, beat eggs until thickened.
  • Beat in sugar, 2 TBSP at a time, until mixture is light and fluffy.
  • Sift together flour an baking powder.
  • Reserve.
  • Beat cream, vanilla and salt in a chilled bowl to stiff peaks.
  • Fold whipped cream mixture into egg mixture, alternating with flour mixture and nuts.
  • Divide batter equally among pans.
  • Sprinkle each layer with 1/3 cup blueberries.
  • Bake at 350°F for 30 to 35 minutes Cool in pans on rack for 5 minutes, then remove from pans and continue cooling on racks.
  • Prepare Lemon Filling by beating butter, sugar, lemon juice and vanilla until light and fluffy.
  • Beat in yolks, one at a time, until well combined.
  • Invert 1 cake layer on a serving plate.
  • Spread with half the lemon filling; add a second layer and spread with remaining filling.
  • Top with last layer and sprinkle top of cake with confectioners sugar.
  • Garnish with fresh blueberries and lemon leaves if desired.
  • NOTE: filling contains raw egg yolks so do not serve to children or the elderly.
  • If this makes you nervous, you may substitute cooked lemon curd, but it is not as nice.