Lemon & Blueberry Cake
This two-layer lemon and blueberry cake is packed full of fresh blueberries, lemon curd and lemon buttercream and is decorated with even more blueberries.
Servings: 12 Servings
Ingredients
For the Cake
- 325 g Unsalted Butter or Stork
- 325 g Caster Sugar
- 325 g Self-Raising Flour
- 6 Large Eggs
- 1 tsp Baking Powder
- Zest and Juice of 1 Lemon
- 125 g Blueberries
For the Buttercream
- 400 g Icing Sugar
- 200 g Unsalted Butter
- Juice of 1 Lemon
- Yellow Food Colouring (optional)
For Decoration
- 150 g Lemon Curd
- Extra Blueberries for Decoration
Instructions
To Make The Cake
- Preheat the oven to 170C (150C Fan). Line two 8”cake tins with greaseproof paper and leave to one side.
- In a large bowl, whisk together the sugar and butter until light andfluffy.
- Add in the flour, eggs, baking powder, lemon zest and juice. Whisk until all combined.
- Pour the mixture into the individual cake tins andbake in the over for 35-40 minutes. You will know they are ready when they are springy to touch.
- Leave them to cool in the cake tin for 15-20 minutes and then remove and put them on a wire rack to cool fully.
To Make the Buttercream
- Once your cakes have cooled make the buttercream.
- In a bowl mix together the icing sugar and butter until combined. If you find the mixture is a bit thick then add in a teaspoon of milk and mix again repeat until it is the desired consistency.
- Add in the lemon juice and yellow food colouring and mix again.
- Put your buttercream into a piping bag and leave to one side.
- Place your first cake on your serving plate and pipe the buttercream around the top edge to create a dam.
- Spread the lemon curd into the centre of the cake. Your buttercream dam will stop it from leaking.
- Add your second cake on top and again decorate with the buttercream. I finished with some more blueberries.
