This one is a bit time consuming but worth every minute!
1 Duncan Hines Lemon cake mix
3/4 cup half & half
1 stick melted butter
2/3 cup sour cream
1 4oz box instant lemon pudding
2 1/2 cups fresh or frozen blueberries
Combine cake mix and dry pudding mix add eggs and beat til smooth
add half & half, butter,sour cream and mix well, batter will be very thick.
Gently fold in blueberries.
Pour into two round cake pans. Bake at 350 degrees for 40 – 50 min.
Cool in pans, wrap in plastic and place in freezer til ready to frost.
SUMMERTIME LEMON CURD
2t Lemon Zest
2/3 cup fresh squeezed lemon juice
1cup granulated sugar
4T softened butter
2 whole eggs and 4 egg yolks
Use a double boiler.
Whisk together eggs and yolks, sugar and lemon juice.
Put butter in but do not stir
place on top of double boiler and let butter melt, stirring occasionally.
Once butter is melted stir continously about 15 min. until thickened.
Remove from heat and gently stir in lemon zest. Refrigerate at least
3 hours before using.
SUNNY LEMON BUTTERCREAM
1 cup softened butter
1/2 cup lemon zest
1/4 c fresh squeezed lemon juice
5 c powdered sugar
1/2 t vanilla extract
2T sweetened condensed milk
3T french vanilla coffee creamer (liquid)
put all ingredients in medium bowl and beat til smooth
Pipe some frosting around the top rim of the first layer so you have a type of barrier that will keep the lemon filling from oozing out the sides of the cake. (See above pic.)
Fill the middle with the Summertime Lemon Curd and place the top cake layer in place.
Carefully frost the sides and top with the Sunny Lemon Buttercream and garnish with a few blueberries. Keep leftovers in refrigerator (if you have any!)