This blueberry and citrus infused cake brings a mix of sweet and tangy with several delightful textures. The effort will amaze family and friends! – Courtesy of the U.S. Highbush Blueberry Council
Blueberry and Citrus Sorbet Layer Cake
This blueberry and citrus infused cake brings layers of flavor to your mouth. This cake is a mix of sweet and tangy with several delightful textures. This recipe does take several hours or overnight to complete due to chilling requirements. The effort will amaze family and friends! – Courtesy of the U.S. Highbush Blueberry Council
- 1/2 cup walnuts (finely chopped)
- 1/4 cup + 2 tbls blueberry preserves (divided)
- 1 pint orange sorbet (slightly softened)
- 1 pint other citrus sorbet (slightly softened)
- 1 cup fresh blueberries
- Line the bottom and sides of an 8 x 4 -inch loaf pan with a double layer of waxed paper, folding the paper to fit smoothly
- In a small bowl, stir together walnuts and ¼ cup of the blueberry preserves
- Set aside
- Spoon orange sorbet into the lined pan, smoothing the top to make an even layer
- Spread the reserved walnut-preserves mixture evenly over the orange sorbet
- Spoon the lemon sorbet evenly over the preserves and smooth the top
- Cover tightly with aluminum foil
- Freeze several hours or overnight
- Just before serving, in a medium bowl, stir remaining 2 tablespoons preserves until smooth
- Fold in fresh blueberries
- Invert the cake onto a chilled serving plate
- Remove the pan and waxed paper
- spoon about one-fourth of the blueberry mixture down the center of the cake
- Cut the cake into 8 (1-inch) slices
- Serve on chilled dessert plates
- Top each slice with a spoonful of the remaining fresh berry mixture
- Serve immediately