Lemon Cake with Blueberry Cream
A bakery-style layer cake made easy: tender lemon sponge split and filled with airy whipped cream folded through a glossy homemade blueberry sauce, finished with fresh berries and flowers.
How to Prepare
Make the blueberry sauce: combine blueberries, sugar, lemon zest and a squeeze of lemon in a pan over low heat — no water needed, the berries release their own juice. Cook a few minutes until thick and jammy.
Stir in the cornstarch slurry and mix until glossy, then turn off the heat and let cool completely.
Whip the liquid and powdered cream together for a few minutes until thick and creamy.
Fold some of the cooled blueberry sauce through the cream.
Slice the cooled lemon cake in half horizontally, fill with the blueberry cream, then decorate with more cream, fresh blueberries and edible flowers.
Let both the cake and the blueberry sauce cool completely before assembling, or the cream will soften and slide.