Fresh blueberries and lemon work so perfectly together! When a group of friends and I had a reason for celebration and put together a cute dessert party, I decided to make these lemon layered cakes with lemon curd and blueberries. Instead of baking the light cake batter in the instructed 8-inch pan, I decided to make cute mini cakes using my new set of 4-inch springforms. I used this Martha Stewart recipe for the cakes and was so impressed by how well they turned out! The cake was soft and light and the curd was so sweet, yummy and bright. I normally don't favor lemon-flavored sweets, but loved how well lemon and blueberry worked together. I will certainly be making this recipe again.
*Using my 4-inch pans, I was able to make 3 mini cakes with tons of cake scraps left. Yumm.