Lemon Blueberry Cake

Lemon Blueberry Cake
A refreshing and zesty cake with little bursts of juicy blueberries, covered in a lemon buttercream.
Icon_cookingtime_grey Created with Sketch. 2 hours
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 12
Lemon Blueberry Cake

Ingredients

For the cake:

  • 230g Butter, at room temperature
  • 230g Caster sugar
  • 230g Self-raising flour
  • 1 1/2tsp baking powder
  • 25g Cornflour
  • 4 Large eggs
  • Zest and juice of 3 medium lemons
  • Approx. 150g Frozen blueberries (or a large handful)

For the buttercream:

  • 165g Butter, at room temperature
  • 3tbsp Lemon juice, freshly squeezed
  • Zest of 1 - 2 lemons
  • 500g Icing sugar, sifted

To decorate and assemble:

  • Approx. 24 - 30 blueberries
  • 3 - 4tbsp Blueberry jam (optional)

How to make

For the cake:

  • Pre-heat the oven to 180 degrees celsius and grease and line 2 20cm/8in sandwich tins (or 3 15cm/6in tins).
  • Using an electric hand mixer, cream the butter and sugar for 3 - 5 minutes until it is smooth and pale in colour.
  • Add in one egg at a time and mix for 1 - 2 minutes between each one.
  • Combine the dry ingredients in a separate bowl, then add half of it into the wet mixture. Alternate with the lemon zest and juice until all the flour is added and beat well until just combined.
  • Stir in half the blueberries, then divide the mixture evenly amongst the cake tins.
  • Sprinkle the remaining blueberries into any gaps in the tins.
  • Bake in the oven for about 20 - 25 minutes, until they're golden brown. Check the cake is baked through using a skewer - if it comes out clean, then it's ready to come out of the oven.
  • Whilst the cake is in the oven, make the buttercream.
  • Cool in the tins for 10 minutes and then take them out of the tins to cool on a wire rack.
  • Sandwich the layers together with the buttercream. Optionally, you can add a thin layer of the jam too, but it isn't necessary. Cover the whole cake with the buttercream and decorate the top with blueberries around the edge.

For the buttercream:

  • Beat the butter, lemon zest and juice in a large mixing bowl with a hand mixer, along with 1/3 of the icing sugar until smooth.
  • Add half of the remaining icing sugar until well combined. Mix in the last part of icing sugar and mix well. This may take a few minutes.

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