Apparently lemon and blueberry is a wicked combination, so I had to try it when I was coming up with ideas for Sandra’s birthday cake. I decided to make a lemon curd and blueberry jam to spread between the layers, and then frosted the cake with whipped cream just because it needed to look beautiful and everyone loves whipped cream!!!
If you’re not rushing for time, chill the cake after assembling every single layer so that the cake would not move so much when you frost it. I didn’t chill my cake which meant sliding cakes. I was on the verge of an emergency crisis when my cake slid to one side and my whipped cream went all over the place, before I realised that all I needed to do was slide the cake back haha.
The recipe for the sponge and the whipped cream is the same as that used in the recipe for Strawberry Shortcake. One tip for making the perfect whipped cream that still stays perfect after hours is to whip the cream on low speed until it reaches soft peaks and then you whip it manually until it reaches stiff peaks. Watch this video which may enlighten you as much as it enlightened me!
Anyway, here are the recipes for the Blueberry Jam & Lemon Curd:
Ingredients for Blueberry Jam
2 cups of blueberry
1 cup of water
1 cup of granulated sugar
1 tbsp of lemon juice
4 tbsp of corn starch
Directions for Blueberry Jam
1. Dump everything into a pot and heat it till it’s boiling. Keep stirring! Then simmer and reduce it.
2. Once reduced, transfer into a jar and chill it in the refrigerator.
Ingredients for Lemon Curd
1/2 cup lemon juice
1/2 cup granulated sugar
2 egg yolks
Directions for Lemon Curd
1. Whisk lemon juice, sugar, eggs and yolks together in a medium pot.
2. Place pot onto medium-low heat and whisk
3. Add in butter and continue to whisk.
4. Whisk until curd is 82 degrees celsius (use a thermometer to measure). If you do not have a thermometer, stop whisking when the curd has the thickness of warm fudge and smells like lemon curd.
5. Remove curd from heat and pour through fine mash strainer over medium bowl.
6. Press through strainer, leaving any cooked egg bits out.
7. Pour into a jar and cool in the refrigerator. Use only when chilled.