I’m from Los Angeles, and even though I’m suppose to be expecting autumn, it is still full-fledged summer weather here in sunny southern California. I haven’t made the transition to cold weather baking and am holding on to the last bits of summer. I made this cake for the first time during the beginning of summer. My friends (Crafty Chica, Pear Mama, Maya In The Moment, and Boi From Ipanema) came by for a wee visit and we happened to film a video on how to make licorice bracelets that day too. Bonding over licorice, iPhone footage, and lemon-blueberry-strawberry cake served with lavender honey ice cream. This recipe reminds me of them!
Ingredients for lemon blueberry strawberry cake:
- 2 – sticks butter (room temperature) (1 cup)
- 1 1/3 – cups sugar
- 3 – eggs
- 1 – teaspoon vanilla extract
- 1/4 – cup plain greek yogurt
- 1/2 – cup nonfat milk
- 1/3 – cup lemon curd
- 2 1/2 – cups flour
- 1/2 – teaspoon baking soda
- 1/2 – teaspoon baking powder
- 2 – cups blueberries
- 2 1/2 – cups strawberries
- powdered sugar to dust top of cake
- Preheat oven to 325 degrees fahrenheit.
- Grease the edges of a 9×13 inch cake pan with butter then lay a piece of parchment paper or wax paper in the bottom of the pan.
- In a mixer beat sugar and butter together until creamy and fluffy.
- Add in eggs, vanilla, greek yogurt, milk, and lemon curd. Mix until combined.
- In a separate bowl mix flour, baking soda, and baking powder together.
- Add the flour mixture to the butter/lemon curd mixture and beat until smooth.
- Pour half of the batter into the pan and spread smooth.
- Sprinkle the blueberries on top of first layer of batter.
- Pour the second half of batter on top of blueberries, and gently spread.
- Sprinkle the strawberries on top.
- Bake for 1 hour and 5 minutes or until a toothpick inserted in the middle comes out clean.
- Let the cake cool for 2 hours then dust with powdered sugar.
For more recipes from Nicole Presley click over to her blog: Presley’s Pantry
Nicole loves pinning. Follow her on Pinterest.
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