Birthday Cake Edition

Blueberry Cake with Lemon Curd Filling and Lemon Buttercream

As noted in my previous post, my cousin got married recently and had a delicious blueberry wedding cake.  So when my madre asked me what kind of cake I'd like for my birthday, it was a no-brainer.  Or was it?  It seems she had to do some research and unique adjustments to create my lovely birthday cake.
This was a crowd-pleasing, springy delicious dessert.  

Blueberry Cake  recipe:
1 box white cake mix
1 package vanilla instant pudding (small size)
4 egg whites (reserve yolks for lemon curd)
1 cup sour cream
1 1/2 cups blueberry puree*
1/2 cup butter, melted
1/2 cup heavy cream
1 tablespoon vanilla

*To make puree, rinse 3 1 lb. containers of blueberries and drain.  Blend until pureed, then strain off skin.  Sugar does not need to be added.

1. Preheat oven to 350.  Grease and flour two 8 inch round pans.
2. Combine cake mix and pudding mix in large bowl, and whisk together.
3. In separate bowl, add remaining ingredients. 
4.  Gradually add wrt ingredients to dry using electric mixer, stopping to scrape sides and bottom of the bowl.
5.  Pour into cake pans.  Bake for 35 minutes, or until a stick inserted into cakes come out clean.
6.  Cool on wire rack for 10 minutes.

Lemon Curd Filling (from oregonfruit.com)

1/2 cup fresh squeezed lemon juice (3 lemons)
1/3 cup sugar
2 egg yolks
2 eggs
dash of salt
6 tablespoons butter, cubed

1. In saucepan, whisk all ingredients except butter.
2. Turn burner to low.  Add butter a little at a time, whisking constantly, until all is melted and combined.
3.  Increase to medium-lowish heat, and continue to whisk constantly until mixture thickens and becomes jelly-like.  (Like making a custard).  Cook about 9 minutes.
4.  Pull pan away from heat, and strain lemon curd through strainer placed over a bowl.
5.  Cover bowl with plastic wrap and refrigerate until ready to use.

Lemon Buttercream (from oregonfruit.com)

2 sticks unsalted butter, softened
2 teaspoons lemon zest
5-6 cups powdered sugar
1/4 cup fresh lemon juice (about 2 lemons)
6 tablespoons heavy cream
1/2 teaspoon lemon extract
2 tablespoons water
dash of salt

1. Cream butter & lemon zest using electric stand mixer. 
2. Combine liquid ingredients in separate bowl.
3. Alternate adding sugar and wet ingredients until desired flavor and consistency is achieved.

The letters were constructed by melting sugar until liquid, then adding food coloring.  Rapidly, you drop this liquid onto a Silpat (silicone mat) from a spoon.  My madre says the sugar hardens too fats to pipe it, so this was free-form writing with a spoon.  To that, I say well done.