1 (18.5oz) Lemon Cake Mix

1 T. each grated Lemon Zest and Fresh Lemon Juice

1 Egg

Purchased Lemon Curd (or make your own)

1 C. Whipping Cream

2 T. Buttermilk

1 pint Blueberries

 

Prepare crème fraîche: Warm cream in a saucepan.  Stir in room temperature buttermilk.  Cover and let stand 24-48 hours until slightly thickened.  Refrigerate until ready to use.

Prepare Lemon cake mix as directed in a 10″ tube pan adding grated zest, fresh lemon juice and 1 egg.  To serve, cut cake into 1/2 inch slices.  Spoon on lemon curd, crème fraîche and blueberries.