This Lemon Blueberry Cake was the result of a client at the restarurant asking for something I hadn’t made before. These requests gives me an opportunity to think about new desserts that I might not have thought about on my own.
The only request was a Lemon Blueberry Cake. How I put it together was up to me. I knew I didn’t want to make a lemon cake with whipped cream and blueberries, so I thought about it for a few days and decided that it needed to be a light cake which dictated a chiffon base. The white chiffon cake used for Coconut Cream Cake was the perfect choice. Light and full of flavor on it’s own it can take a strong filling.