2 eggs
2 tablespoons lemon juice
1 1/2 tablespoons packed brown sugar
2 cups milk
2 tablespoons lemon juice
1 cup hot water
3 eggs
1 teaspoon lemon zest
3 tablespoons lemon juice
1 tablespoon distilled white vinegar
1 teaspoon Worcestershire sauce
3 cups turned out blueberries
1 teaspoon almond extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans.
In a large bowl, beat eggs, lemon juice, brown sugar and milk until smooth. Stir in lemon juice, lemon zest, lemon zest, lemon zest and distilled white vinegar. Mix in hot water, eggs and lemon zest. Stir into blueberry mixture, and mix in strawberries. Spread one layer on each pan.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool in pan on wire rack. Refrigerate for 2 hours, or until completely cool. Cool completely.
In a small bowl, mix blueberries with the almond extract. Spread cream evenly over cake. Serve hot from the skillet. Garnish with blueberry raspberry jelly if desired.
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