Blueberry Almond Cake with Lemon Curd - Recipe from Price Chopper
Blueberry Almond Cake with Lemon Curd
A decadent layered cake with toasted almonds, fresh blueberries, cream & a sweet glaze. Part of our Make Your Own Celebration Plate collection.
A decadent layered cake with toasted almonds, fresh blueberries, cream & a sweet glaze. Part of our Make Your Own Celebration Plate collection.
- Preheat oven to 325°F. Butter two 9” round cake pans and line the bottoms with parchment paper. Butter the parchment paper 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. Gradually beat in the granulated sugar until light and fluffy. 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.
- Pour batter into the pans and sprinkle each with 1 cup blueberries. Bake about 25-30 minutes. Let cool 10 minutes in the pans, then invert the cakes onto the rack to cool completely.
- Meanwhile, spread almonds on a baking sheet and bake 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. 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 a few 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 toasted almonds.
