What is it about the pairing of lemon and blueberries that seems like a marriage made in heaven? The combination of flavors is so fresh and enlightening, particularly when you have blueberries that you’ve picked from your yard or purchased from a local market. It’s like a taste of summer with every bite.
(PHOTO GALLERY: Chattanooga Market’s Red, White & Blueberries)
And could there be a better partnership than combining them in a cake? Particularly when you encase the layers in cream cheese frosting? My mouth waters just writing this.
So rather than just sitting at my desk writing, I got busy in the kitchen to make this cake. I found the recipe in an old cookbook I dug up as I was packing for a move to a smaller home. What a chore this has been, so I couldn’t think of a better way to reward my hard work then making a cake and enjoying the results.
But it did take a while. Once the cake is finished baking in the oven, I had to have a great deal of patience, waiting for the layers to cool off so that I could crown them with a beautiful cream cheese frosting. Oh my! What a lovely cake it made once I garnished it with some blueberries and fresh mint.