This Summer we are celebrating the season's bounty of berries. During the entire month of May we experimented with strawberries. June was devoted to both sweet and savory preparations of cherries, and now that it's July 1, we are moving on to plump, antioxidant-rich blueberries.
To kick things off, we have a quintessential Fourth of July dessert: flag cake. Since there's no set recipe for the interior of flag cake, I modeled mine off of a recipe I found in Every Day With Rachael Ray. It's a dense vanilla-blueberry cake with lemon cream cheese filling and whipped marshmallowy frosting. The resulting dessert is absolutely amazing.
Make it the night before you serve it, because the cake tastes even better the next day. Decorate the top before serving to look like a flag with blueberries and raspberries. Don't worry if the flag design ends up being a little crooked like mine was, it's OK for the cake to look homemade. It's the flavor that matters, and this cake is fruity, creamy, and just plain wonderful! Here's how I made it.
Ingredients For cake and filling Directions Serves 10-12.
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
For cake and filling