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Lemon Blueberry Cream Cake

Barry C. Parsons
  • 70 minutes
  • Serves 12 to 16

INGREDIENTS

3 cups

Blueberries, fresh or frozen

2

Lemons, zest of

3

Eggs

4 tsp

Baking powder

3 cups

Cake flour

2

Rounded tablespoons corn starch

6

Rounded tbsp icing sugar

2 3/4 cups

Sugar

6 tsp

Vanilla

1 1/2 cups

Butter

4 1/2 cups

Whipping cream

3/4 cup

Whole milk

1/2 cup

Water