| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 40 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 sticks unsalted butter, at room temperature, plus more for the pans
- 2 1/4 cups cake flour, plus more for the pans
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 3/4 cup milk
- 2 cups fresh blueberries (about 1 pint)
- 1/3 cup sliced almonds
- 1 cup heavy cream
- 1 cup plus 2 tablespoons confectioners’ sugar
- 1/2 cup lemon curd
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 325 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out the excess.
- Whisk the flour, baking powder and salt in a large bowl. Beat the butter in a separate large bowl with a mixer on medium-high speed until creamy, about 2 minutes. Gradually beat in the granulated sugar until light and fluffy, about 4 minutes. Add the eggs one at a time, beating until incorporated, then add the vanilla and almond extracts. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk; beat until just smooth, 2 minutes.
- Divide the batter between the prepared pans and sprinkle each with 1 cup blueberries. Bake until lightly golden and a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let cool 10 minutes in the pans on a rack, then invert the cakes onto the rack to cool completely.
- Meanwhile, spread the almonds on a baking sheet and bake until lightly golden, about 10 minutes; set aside. Beat the heavy cream and 2 tablespoons confectioners’ sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Gently fold in the lemon curd, leaving some yellow streaks. Spread the cream mixture over 1 layer of cake almost to the edge. Place the second cake layer on top and gently press; refrigerate at least 1 hour or overnight.
- Before serving, whisk the remaining 1 cup confectioners’ sugar with the lemon juice in a medium bowl until it forms a smooth glaze. (Add 1 or 2 drops of water if it’s too thick.) Pour the glaze over the center of the cake and spread with a spatula or spoon to the edge, allowing some to drip down the sides. Sprinkle with the toasted almonds.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 632 |
| Total Fat | 33 g |
| Saturated Fat | 19 g |
| Carbohydrates | 78 g |
| Dietary Fiber | 2 g |
| Sugar | 51 g |
| Protein | 7 g |
| Cholesterol | 170 mg |
| Sodium | 183 mg |
Reviews
I used a vanilla cake mix and added the vanilla and almond extract. One of the best desserts I’ve had. Love these flavors together. It all worked yet still felt light. Toasted almonds a great add – along with the lemon curd (used Trader Joe’s) in the cream. Super flavorful and great for spring/summer
Cake was very flavourful. Bake time was good. Cake was a bit dry. Made lemon curd and used in between two layers.Used a lemon syrup on top. Used a lemon buttercream…too many non dairy guests…next time maybe more layering more curd?
Cake is delicious. Could use a little more sugar. I think I’ll add some sugar to the blueberries and maybe add more sugar to the batter. The cake needs to bake 45-50 minutes. The receipt calls for 25-30 minutes.
Loved every bite!!!
Followed the recipe exactly and it came out perfect. Probably the most delicious cake I’ve ever had.
Found it easy to do if you do each step ahead of making the cake. I made an extra half a cup of sugar for the glaze. I wanted to have more drip down the sides. Was a fun cake to make and would be fun to have kids make with you.
Simple and stunning! My 6 year old granddaughter was not sure about the filling. I gave her a bite with a couple of blueberries and she liked that. She circled the top of the filling with fresh berries which we all liked.
So good!
Tastes good but fell all apart. I’m not sure if it is a high altitude issue or what. It took WAY longer to cook than what the directions said (50 minutes). Looked beautiful out of the oven. Toothpick came out clean. Allowed to cool in the pans for the 10 minutes like recommended. Came out of the pans great. Fell through the cooling rack after that. What a mess! Frustrating for sure.
Love it! Definitely a keeper. Used for a special birthday cake. Not overly sweet. Wanted to highlight almond flavor so cut back on vanilla extract and used more almond. Also used our favorite blueberries – frozen and wild which are very small compared to fresh. Did not want a blue cake, so drained well, but did not rinse. Had lemon curd on hand, so did not have to make it. And also doubled the whipped cream/curd recipe and used it to ice the entire cake rather than topping with glaze.