When it comes to food, "deconstruction" — a riff on the term coined by French philosopher Jacques Derrida — it refers to the idea of breaking apart elements traditionally combined together to make a dish, and serving the items separately in a unique way.
An example would be
deconstructed beef stew where the beef, liquid, vegetables, and potato are isolated and served in an unconventional presentation. Or it can be taking a dish apart and reforming it in a different way.
The picture shows a luscious lemony, fluffy and creamy cake. In fact so good when I pinned it on my board recipes to try several people inquired if I had tried it. So always up for a cooking challenge I took up the task of deconstructing Sally's three pages of ingredients and directions to a manageable number to make this luscious looking cake. In the process I found it necessary to streamline directions and make adaptations to cake but particularly for the frosting. While my efforts produced a lovely and very tasty cake (what's not to like about lemons and blueberries) it did not resemble the above Pinterest picture.
Lemon Blueberry Layer Cake
- 1-1/2 sticks of butter and 1/2 stick of margarine (total 1 cup) softened to room temperature
- 1-1/4 cups granulated sugar
- 1/2 cup brown sugar
- 4 large eggs, at room temperature
- 1 TB. vanilla extract
- 1 tsp. almond extract
- 3 cups sifted all purpose flour (spoon and leveled) or for a lighter crumb you can use 3 + 1/4 cups sifted cake flour instead
- 1 TB. Saigon cinnamon or 1-1/2 tsp. regular cinnamon
- 1/2 tsp. salt
- 1 cup buttermilk (no substitution)
- zest and juice of 2 medium sized lemons
- 1-1/2 cups blueberries, fresh or frozen (do not thaw)
- 1 TB flour mixed with a sprinkle of cinnamon
- 4 oz. cream cheese softened
- 3 TB. butter, softened to room temperature
- 3 -1/2 cups powdered sugar
- 3 TB heavy cream or half and half
- 1 tsp. vanilla
- 1 tsp. lemon zest
- Preheat oven to 350 degrees. Use cooking spray to grease 2- 9 inch cake pans. Set aside.
- In a large mixing bowl beat butter and margarine until creamy about 1 minute. Add in sugars beat until creamed, then adding in eggs, vanilla and almond extract. Beat mixture a full 2 minutes.
- In another bowl toss together flour, baking powder, salt and cinnamon. Slowly add dry ingredients into wet ingredients. Beat on low speed for 5 seconds. Add the buttermilk, lemon zest and juice. Stir lightly until everything is just combined.
- Toss blueberries with 1 TB. flour and cinnamon. Fold into batter. Batter is thick do not over mix.
- Divide batter among 2 pans. Bake for 20 minutes or until a toothpick inserted in center comes out clean.
- Beat cream cheese, butter, lemon zest and vanilla extract for 2 minutes. Add in powdered sugar and cream. Use more cream if needed to get frosting the right spreading consistency.
- Frost cake and refrigerate until frosting sets about 1 hour. Then place a few toothpicks in cake and lightly cover with foil and refrigerate until serving.