Blueberry Lime Layer Cake

What's my favorite thing to do with blueberries? Take a giant handful and stuff them in my mouth. What's my second favorite thing to do with them? This cake!

This summer, we did something we've been wanting to do for years. We took part in Coastal Mountain Land Trust's annual free wild blueberry pick at Beech Hill Preserve.

It was a perfect sunny day, not too hot, and with a stunning vista of the bay, we joined the many enthusiastic pickers on the hill.

For four hours, you're allowed to pick as many blueberries as you like. We filled our berry boxes (and our bellies!) and headed home with bright blue tongues and lips.

We ate blueberries for breakfast for days, but I also couldn't resist making this blueberry lime layer cake, which I've been dreaming about for some time.

It's a moist lime-infused cake, with a thick whipped cream cheese frosting, and a blueberry filling that has an optional splash of gin. It's a wonderful August cake bursting with fresh summer flavours, quite decadent, but not too sweet. Ideally, it should be made with fresh wild blueberries, but frozen or high bush blueberries will be just as delicious. Enjoy!

Aube is a passionate organic gardener and home cook who likes to share the stories of how food gets to our dinner plates. Her work has been shown on television and at international film festivals. Her web series was nominated for a 2014 James Beard Award. In 2012, she was the recipient of Saveur Magazine's Best Food Blog award in the video category.