Its Blueberry Season In Maine

While grocery shopping over the weekend I picked up the summer magazine because the cover had this picture on it.

photo from hannafords magazine

I immediately told Geoff that I wanted to make this because it looked so YUMMY! However I tweaked it a little bit because I don't  have cake pans only cupcake pans. Below is the recipe for your blueberry summer enjoyment!

Ingredients: 

2 1/2 cup all-purpose flour

2 tablespoon baking powder

1/4 teaspoon salt

1 cup Whole milk

10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces [I cut out 10 slices and that worked fine]

5 each egg

2 1/4 cup sugar [ I used SPLENDA ]

1 1/2 teaspoon Fresh lemon peel, finely grated [I used Lemon Zest]

2 teaspoon vanilla extract (divided)

3 cup cold heavy cream [because I was not baking a cake I only used 2 cups]

1/4 cup Confectioners` sugar

2 1/2 cup Fresh blueberries (wild or cultivated, rinsed and drained well)

directions:

1. Preheat oven to 350 degrees F. Spray two 9-inch round cake pans with vegetable cooking spray. Line the bottoms with parchment paper and spray the paper.

2. Prepare the cake. In a bowl, sift together the flour, baking powder, and salt; set aside.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

Source: Hannaford fresh magazine July, August 2010

**I'm told that they are "OH MY GOD" delicious [thank you....thank you very much!]