- For cake and filling
2 1/4 cups sugar
2 sticks unsalted butter, at room temperature
1 teaspoon pure vanilla extract
3 cups flour
1 cup whole milk
3 cups blueberries
8 ounces cream cheese, at room temperature
1/2 cup prepared lemon curd
For frosting and flag
3 large egg whites
3/4 cup sugar
Pinch of salt
1/3 cup water
1/4 teaspoon pure vanilla extract
2-3 cups raspberries
1 cup blueberries
- Make cake: Preheat the oven to 375°. Line the bottom of a 13-by-9-inch pan with parchment paper and grease the sides.
- Using an electric mixer, beat 2 cup sugar and the butter on medium speed until fluffy, about 5 minutes.
- Beat in the vanilla, then the eggs 1 at a time. Add the flour and milk alternately in 3 additions. Fold in 2 cups blueberries. Transfer to the prepared pan.
- Bake until a toothpick inserted into the center comes out clean, 15 minutes.
- Meanwhile, in a bowl, combine the cream cheese and 1/4 cup sugar. Whisk in the lemon curd.
- Place parchment paper and a cooling rack on the cake and invert the layer; let cool and transfer to a work surface. Cut crosswise in half. Place one-half onto a platter and top with the cream cheese mixture. Top with 1 cup fresh blueberries. Cover with other half of cake.
- For frosting: In a heatproof bowl set over (not in) a saucepan of simmering water, combine 3 large egg whites, 3/4 cup sugar, a pinch salt and 1/3 cup water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 on an instant-read thermometer), 2 to 3 minutes.
- Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add 1/4 teaspoon pure vanilla extract, and beat just until combined. Use immediately.
- Spread all over the cake to cover. Place the cake in the fridge for 30 minutes (or overnight) to firm up.
- When almost ready to serve, decorate the top of a cake with the blueberries and raspberries to resemble an American flag. Enjoy!
- Desserts, Cake
- North American