Blueberry and Cream Layer Cake. Homemade Blueberry Cake Filling, Blueberry Pie Filling, Blueberry Topping for Desserts. Have a red layer and a blue layer unless of course, you want the resulting color combination. Bavarian cream cake is a cake made with cake layers and Bavarian cream filling in between.

Chill the cake and the remaining. Say it with Cake - Super Epic Rainbow Cake - Whisk Kid. I might have a bit of a problem. You can cook Blueberry and Cream Layer Cake using 12 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Blueberry and Cream Layer Cake

It's 2 1/2 cup of all-purpose flour.
It's 2 tbsp of baking powder.
You need 1/4 tsp of salt.
You need 1 cup of whole milk.
You need 10 tbsp of unsalted butter cut into pieces (1 1/4 sticks).
Prepare 5 of eggs.
You need 2 1/4 cup of sugar.
It's 1 1/2 tsp of Fresh lemon peel finely grated.
Prepare 2 tsp of vanilla extract (divided).
You need 3 cup of cold heavy cream.
Prepare 1/4 cup of confectioners sugar.
Prepare 2 1/2 cup of fresh blueberries.

Anyway, I made this cake for a good friend. Its a burst of Summer flavors. Music: "Scattered and Small" by Amelia Curran, courtesy of www.sixshooterrecords.com. Featuring organic wild blueberries from Beech Hill.

Blueberry and Cream Layer Cake instructions

Preheat oven to 350°F. Spray two 9 inch round cake pan with vegetable cooking spray. Line the bottoms with parchment paper and spray the paper..
Prepare the cake. In a bowl, sift together the flour, baking powder, and salt; set aside..
In a medium saucepan, heat milk and butter over medium.
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..
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..
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..
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..
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..

A Blueberry Trifle consists of a layer of pound cake, blueberry sauce, fresh blueberries, a cream made with heavy cream and mascarpone cheese, garnished with crushed gingersnaps. Fresh blackberries, blueberries, and strawberries are stars of this mixed berry layer cake. Summer brings an abundance of fresh produce. For cream cheese layer, beat together softened cream cheese, sugar, hint of vanilla and egg white. Spread over cake layer, scatter blueberries on top and make the streusel crumbs.