Lemon Blueberry Cake Recipe
This lemon blueberry cake its own special occasion! With juicy blueberries, golden sponge and creamy frosting, it's a true showstopper.
Servings: 12 slices
Equipment
- Round 18-19cm (7-7.5") nonstick cake tin
Ingredients
For the sponge
- 250 g salted butter
- 250 g white caster sugar (superfine sugar)
- 4 medium free range eggs
- 2 lemons zest and juice
- 250 g self-raising white flour (self rising flour) plus 2 tbsp to toss the blueberries in
- 250 g blueberries larger ones cut into halves or quarters
For The Cream Cheese Frosting
- 400 g icing sugar (powdered sugar)
- 200 g salted butter softened
- 220 g full fat cream cheese chilled
- 2 tsp vanilla extract
- 1 lemon zest
Instructions
Make the sponge
- Grease and line two 18 cm (7 inch) cake tins.
- Preheat the oven to 170C (150C fan, 340F).
- Put the sugar and butter in a large mixing bowl and whisk together until pale.
- Add the eggs one by one, whisking as you go.
- Add the lemon zest and juice and whisk again
- Sift in the flour then fold together.
- Put a couple of large spoonfuls of batter into the base of each prepared tin - this creates a cushion for the blueberries to discourage them from sinking. Level off.
- Toss the blueberries in 2 tbsp flour.
- Fold the blueberries into the cake batter.
- Spoon the batter into the lined tins, sharing evenly and level off.
- Put the tins into the oven, ideally on the same shelf, and bake for approximately 1 hour or until a finger pressed lightly on top springs back and a skewer pushed into the centre of the cakes comes out clean.
- Leave to cool in the tin until safe to touch, then release onto a wire rack to cool completely.
Make the cream cheese frosting
- Put the softened butter in a bowl and whisk until pale and creamy.
- Sift in the icing sugar, add the vanilla extract and whisk until very pale, creamy and increased in volume.
- Add the chilled cream cheese and fold through gently. Don't overwork it as it will loosen. If it looks like it’s starting to loosen, pop in the fridge for 10 minutes to firm up.
Assemble the cake
- Put the first cake on a board and pile about one third of the frosting on top and spread to the edges.
- Place the second cake on top and pile another third of the frosting on top.
- Use the remaining frosting to neatly frost the sides.
- Finely grate the lemon zest over the top of the cake
- Place the whole cake in the fridge for 1 hour to firm up before slicing and serving.
Nutrition
Calories: 661kcal | Carbohydrates: 76g | Protein: 6g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 322mg | Potassium: 130mg | Fiber: 2g | Sugar: 57g | Vitamin A: 1280IU | Vitamin C: 16mg | Calcium: 47mg | Iron: 1mg
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