LEMON CURD BLUEBERRY CAKE by NancyC, adapted from Good Housekeeping
Makes 1 bundt cake with a 12-cup pan (about 12 servings)

2 1/2 cups all-purpose unbleached flour
1/3 cup finely ground toasted slivered or sliced almonds (they work fine untoasted, too)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon lemon extract
1 Tablespoon finely-grated lemon peel (lemon zest)
1 teaspoon lemon juice (from the zested lemon)
1 cup low-fat buttermilk
1/2 cup prepared lemon curd (you’ll need about an 8 to 10-ounce jar of lemon curd for the cake and the glaze, and you’ll have a little left over)
2 cups fresh blueberries (or use 2 cups mixed fresh berries—a mix of blackberries, blueberries, and/or raspberries—or if you just have one kind of berry, use what you have)
Lemon Curd Glaze (see recipe below)

Preheat oven to 350˚F. Grease and flour a 12-cup Bundt pan.

PREPARE CAKE: In medium bowl, whisk flour, almonds, baking powder, and salt. In large bowl, with mixer on high speed, beat butter and sugar 4 minutes or until light and fluffy (or you can beat by hand). Beat in eggs, 1 at a time, then reduce speed to low, if using a mixer, and beat in lemon extract, lemon zest, and lemon juice. Beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture, until combined. Beat in lemon curd until just combined. Fold in berries.

Spoon batter into prepared pan; lightly tap pan on counter to remove any air pockets. Bake, in center of oven, 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. After cake has completely cooled, top with Lemon Curd Glaze.

LEMON CURD GLAZE
5 Tablespoons heavy whipping cream
2 Tablespoons prepared lemon curd (if the lemon curd is very thick, heat it in the microwave for about 20 seconds to make it more stirable)
2 Tablespoons lemon juice
1 1/2 cups confectioners’ sugar
additional berries for garnish

In medium bowl, blend the whipping cream, lemon curd, and lemon juice, blending well. Add confectioner’s’ sugar and blend well. Spoon glaze over cake, let glaze set, top with additional berries, if desired, and serve. There’s plenty of glaze, so you can drizzle some extra glaze from the cake plate onto each slice with a spoon—it tastes great that way!

Note: The original recipe says to serve the cake with Lemon Cream (instead of glaze), so that’s another option you may want to try…

LEMON CREAM
1/2 cup heavy cream
1/4 cup prepared lemon curd
1 Tablespoon sifted confectioners’ sugar
Additional confectioners’ sugar to lightly dust the cake, optional
Mixed berries (or one kind of berry) for garnish

In medium bowl, beat cream on high speed until soft peaks form. Reduce speed to low; beat in lemon curd and confectioner’s sugar until combined. Serve cake with Lemon Cream and berries. You can give the cake a light dusting of confectioner’s sugar before serving with the cream and berries if you like.

Recipe from NancyC | nancy-c.com