Lemon Blueberry Cake

October 2, 2022

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Slicing into this lemon blueberry cake is a special day in itself! With its vibrant pockets of blueberries, golden sponge and creamy frosting, it is the proper showstopper.

I am actually pleased with this cake, as you possibly can in all probability inform. It is a scrumptious and exquisite dessert that’s good for any event!

The tartness of the lemon mixed with the sweetness of the blueberries creates an ideal stability, whereas the cream cheese frosting provides a stunning easy, cool creaminess.

This lemon blueberry cake is certain to be a success with everybody who tries it.

To create your lemon blueberry cake, you may begin by making the sponge batter.

This includes a reasonably conventional method, beginning by creaming collectively butter and sugar, then whisking in eggs, lemon juice and lemon zest earlier than folding in flour.

Now a typical challenge with blueberry desserts is that the blueberries may be reasonably vulnerable to sinking to the underside of the sponge throughout baking, leaving a jammy layer on the bottom of your cake, however no blueberries dotted all through the sponge.

I’ve examined this recipe to be sure you’ll get an ideal distribution of blueberries all through your sponge and it is actually reasonably easy and includes three easy tips.

First, you may unfold a few of the batter into your ready cake tins to behave as a cushion for the blueberries. Second, you may chop any massive blueberries into smaller items and eventually And third, you may toss the blueberries in a contact of flour earlier than folding into the cake batter after which piling into the tins.

It actually works! Your cake tins will then go into the oven for 1 hour to bake low and sluggish to perfection, with beautiful flat tops, good for layering up.

As soon as your sponges are prepared, you may take them out of the oven and go away them to chill utterly when you put together your frosting and filling combination.

To make your cream cheese frosting, you may add the softened butter to a bowl and whisk till pale and creamy. Whisking the butter by itself introduces air and ensures a stunning gentle frosting.

You will then sift within the icing sugar, add the vanilla extract and whisk till very pale, creamy and elevated in quantity. As soon as mixed, you may add the chilled cream cheese and fold by way of gently.

Now you are able to assemble your cake and serve an actual showstopper at any birthday or get collectively! The frosting ought to be tremendous easy, making it a doddle to layer up your lemon blueberry cake.

As soon as assembled, I like to relax it for 1 hour to make sure it is completely agency and able to slice.

The total recipe with loads of footage and suggestions is beneath, however if in case you have any questions, drop me a remark and I will get proper again to you.

Pleased cooking!

Components

For the sponge

250 g (8.8 oz) barely salted butter
250 g (8.8 oz) white caster sugar (superfine sugar)
4 medium free vary eggs
2 lemons zest and juice
250 g (8.8 oz) white self elevating flour (self rising flour) plus 2 tbsp to toss the blueberries in
250 g (8.8 oz) blueberries bigger ones reduce into halves or quarters

For The Cream Cheese Frosting

400 g (14.1 oz) icing sugar (powdered sugar
200 g (7.1 oz) barely salted butter softened
220 g (7.8 oz) cream cheese chilled
2 tsp vanilla extract
1 lemon zest

Gear

Directions

Make the sponge

Preheat the oven to 170C (150C fan, 340F).

Grease and line two 18 cm (7 inch) cake tins.

Your blueberries ought to be in regards to the aspect of chocolate chips. Chop any bigger ones into halves or quarters and put aside.

Put the sugar and butter in a big mixing bowl.

Whisk collectively till pale.

Add the eggs one after the other, whisking as you go.

Add the lemon zest and juice.

Whisk once more

Sift within the flour.

Fold collectively.

Put a few massive spoonfuls of batter into the bottom of every ready tin – this creates a cushion for the blueberries to discourage them from sinking.

Stage off.

Toss the blueberries in 2 tbsp flour and add to the bowl.

Fold the blueberries into the cake batter.

Spoon the batter into the lined tins, sharing evenly and stage off.

Put the tins into the oven, ideally on the identical shelf, and bake for about 1 hour or till a finger pressed calmly on high springs again and a skewer pushed into the centre of the desserts comes out clear.

Go away to chill within the tin till protected to the touch, then launch onto a wire rack to chill utterly.

Remember to take away the baking paper from the bases.

Make the cream cheese frosting

Put the softened butter in a bowl.

Whisk till pale and creamy.

Sift within the icing sugar, add the vanilla extract.

Whisk till very pale, creamy and elevated in quantity.

Add the chilled cream cheese.

Fold by way of gently. Do not overwork it as it should loosen. If it seems prefer it’s beginning to loosen, pop within the fridge for 10 minutes to agency up.

Assemble the cake

Put the primary cake on a board.

Pile about one third of the frosting on high and unfold to the perimeters.

Place the second cake on high.

Pile one other third of frosting on high and use the remaining frosting to neatly frost the edges.

Finely grate the lemon zest excessive of the cake

Place the entire cake within the fridge for 1 hour to agency up earlier than slicing and serving.

Print this Lemon Blueberry Cake

Print Recipe

Lemon Blueberry Cake

This lemon blueberry cake its personal special day! With juicy blueberries, golden sponge and creamy frosting, it is a true showstopper.

Prep Time30 minutes

Cook dinner Time1 hr

Complete Time1 hr 30 minutes

Course: desserts and bakes

Delicacies: British

Food regimen: Vegetarian

Servings: 12 slices

Creator: Emily Leary