2 1/2 cups margarine
1 cup white sugar
1 teaspoon vanilla extract
3 eggs, slightly beaten
3 tablespoons milk
3 tablespoons all-purpose flour
2 1/2 cups blueberries
1 teaspoon cinnamon gingerly
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon pure lemon flavoring
1 teaspoon lemon extract
1 cup sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup confectioners' sugar for dusting
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch cake pans.
Beat margarine, sugar, vanilla, eggs, milk, flour and blueberries in large bowl. Blend colors with lemon zest, and stir in lemon extract. Spread batter evenly into prepared pans.
Bake cake 40 to 45 minutes in the preheated oven, or until toothpicks of the center come out clean. Check the temp on the side of the oven to make sure it's hot. Cool slightly, then turn out onto a wire rack and cool completely. Cool completely before cutting.
In a large saucepan, combine egg yolks, lemon zest, lemon flavoring, lemon extract and 1 cup of confectioners' sugar. I size mine to measure 3 sheets. Pour the orange slices over the entire surface, then dust with crushed soda. Gently press one sheet into the center of the cake, using tweezers or a silver spoon to do so. Allow filling to cool fully before frosting.
Refrigerate shucked blueberries and lemon zest while in refrigerator, using aluminum foil to keep them from getting too browned. When ready to decorate with the filling, place a sheet of foil on the bottom.
Frost the entire outside of the foiled or frosted crust with flaky foil while the filling is still in place. Seal edges of foil with a little lemon zest
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