Lemon Cake with Blueberry Filling

Two of my favorite summer tastes combined in one delicious treat. Lemon and blueberries. Living so close to Michigan, blueberries are so abundant this time of year. I made this yummy cake for my husband's birthday and it was definitely a hit. So much so that I had a request to remake it for Labor Day - only the second time I made it as cupcakes. The cupcakes were definitely a hit, but I think I'm recommending this as a layer cake. Getting mouthful after mouthful of tender cake, tangy icing and fresh blueberries is the way this dessert should be enjoyed. It will take a few steps, but it is well worth it.

Lemon Three Layer Cake with Blueberry Filling and Lemon Icing

LEMON CAKE (adapted from Cooks.com)
1/2 cup butter-flavored shortening
1 3/4 cup sugar
6 egg yolks
2 1/2 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 c. plus 3 Tbls. milk (I used 1/2 cup cream, 1/2 cup + 3 Tbls of 2% milk)
Zest from 2 lemons
1 1/2 tsp. lemon extract (or lemon juice I suppose)

Cream shortening; add sugar and beat well. Add egg yolks one at a time until combined. Beat at medium speed until well creamed.

In a separate bowl, combine flour, baking powder and salt, and wisk together. Add flour mixure to creamed mixture alternatively with milk, beginning and ending with flour mixture. Add zest and lemon extract and blend well.

Pour batter into three greased and floured 8 or 9 inch round cake pans. Bake at 350 for 25-30. Cool in pans for 10 min and then remove from pans to cool completely.

BLUEBERRY FILLING
2 cups + 1 cup fresh blueberries
3/4 cup water
1 1/2 cup sugar
3 Tbls cornstarch
4 Tbls lemon juice

In a medium saucepan, combine 2 cups of blueberries, sugar and water and bring to a boil. Reduce heat and simmer a minute or two. Strain most juice off of the blueberries (but reserve just in case your filling gets too thick). Turn off heat. Add cornstarch to lemon juice and mix until cornstarch is dissolved. Add cornstarch mixture to blueberries and stir until sauce is thickened. You're going to want it to be pretty thick so it doesn't run off of your cake. Add 1 cup of fresh blueberries. Stir a couple of times and let it sit to cool.

LEMON ICING
1 cup of softened butter or butter flavored shortening
Zest of two lemons
1 tsp. vanilla extract
1 tsp. lemon extract
4 cups confectioner's sugar
1/4 cup milk (a little more to get desired consistency a Tbls at a time)
1 Tbls fresh lemon juice

Cream the butter, zest, vanilla and lemon extract and salt until fluffy. Add sugar alternatively with milk until mixture is cream and smooth. Add lemon juice and blend. Add more sugar or milk to achieve desired consistency. P.S. - You will probably need to double this if you do a three-layer cake or use as much frosting as I do.

Frost the top of each layer of cake with a thin layer. Place blueberry filling on top of the frosting, in the center of the layer, leaving at least one inch around the sides. Stack cake, then frost top and sides of cake.