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Blueberry and lemon cake
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Experience the delightful combination of juicy blueberries and zesty lemons with our delectable Blueberry and Lemon Cake. Discover the recipe!
31 May, 2023
serves for
12
total time
1
HR
30
MIN
ingredients
Sponge
Salted butter
8.8 oz (250g) slightly
white sugar
8.8 oz (250g), caster
White flour
8.8 oz (250g), self-raising
White flour
2 tbsp (12.5 g) self-raising white flour to toss the blueberries in
Blueberries
8.8 oz (250g), larger ones cut into halves or quarters
Eggs
4 medium
Lemons
2, zest and juice
Cream cheese frosting
Vanilla extract
2 tsp (8.7g)
Salted butter
7.1 oz (200g), slightly and softened
Cream cheese
7.8 oz (220g), full fat and chilled
Icing sugar
14.1 oz (400g)
Lemon zest
1
This lemon blueberry cake, perfect for springtime events and parties, offers more than just a delightful dessert - it's an experience. As you slice into the moist and fluffy golden sponge, clusters of juicy blueberries and tangy lemon zest come into view, creating a visual spectacle as enticing as the flavours themselves. The cake is crowned with a rich cream cheese frosting, striking a perfect balance that makes it a truly indulgent treat. With its striking combination of taste and visual appeal, this cake promises to be the irresistible centrepiece for any table and a showstopper at every gathering.
Step 01
Sponge
Preheat the oven to 170 °C (150 °C fan, 340 °F).
Step 02
Grease and line two 18 cm (7 inches) cake tins.
Step 03
Mix the sugar and butter in a large bowl and whisk together until light and fluffy.
Step 04
Add the eggs, one by one, whisking as you go and then the lemon zest until you have a nice velvety mixture and everything is well combined.
Step 05
Sift in the flour, then fold together.
Step 06
Add batter to tins to prevent the blueberries from sinking. Level it off.
Step 07
Toss the blueberries in 2 tbsp flour and fold them into the cake batter.
Step 08
Using a spoon, distribute the batter evenly into the lined tins and level it off.
Step 09
Put the tins into the oven, preferably on the same rack, and bake for 1 hour.
Step 10
Leave to cool in the tin until cool enough to handle, then release onto a wire rack to cool completely.
Step 11
Cream cheese frosting
Place the softened butter in a bowl and whisk until it becomes creamy and pale
Step 12
Sift in the icing sugar, add the vanilla extract and whisk until very pale, creamy and increased in volume.
Step 13
Add the chilled cream cheese and fold it in gently, being careful not to overwork it as this can cause it to become loose. If you notice it’s starting to loosen, place it in the fridge for 10 minutes to firm up.
Step 14
Assemble the cake
Place the first cake on a board and spread about one-third of the frosting on top, making sure to spread it to the edges.
Step 15
Put the second cake on top and spread another third of the frosting on top.
Step 16
Use the remaining frosting to neatly frost the sides.
Step 17
Finely grate the lemon zest over the top of the cake.
Step 18
Place the entire cake in the refrigerator for one hour to allow it to become firm before cutting and serving.
Tips
- To ensure your cake bakes evenly and rises properly, it's essential to preheat your oven before you begin baking.
- For the best flavour and texture, it's recommended to use fresh blueberries. However, if fresh ones are unavailable, you can use thawed frozen blueberries.
- Take care not to overmix the batter. Overmixing can result in a dry cake. Therefore, mix the ingredients only until they are combined.
- Allow the cake to cool completely before applying the glaze. This will prevent the glaze from melting and running off the cake.
- Store any leftovers in a tightly sealed airtight container to maintain the freshness and tastiness of your cake.
What is the best way to store this cake?
To keep it fresh, wrap it tightly in cling film and store it at room temperature for up to three days. Alternatively, you can freeze it for up to three months.
How to serve it
You can serve it for breakfast with a dollop of yoghurt or as a dessert with a scoop of ice cream.
