There are few combos that works as well as blueberry and lemon. I absolutely adore any blueberry or lemon cake with a layer of thick, creamy, cream cheese frosting, and this cake ticks all the boxes. It is not too sweet, it is moist, it is packed with fruit and it is simply stunning to look at.
This recipe is slightly adapted from thecakeblog.com by Carrie Sellman. Carrie is a self-confessed cake-oholic and her pictures looked absolutely incredible, so I just had to try her recipe. I kept a little of the icing aside and added a drop of blue and red colouring to create a pastel purple cream cheese icing that resembles the colour of the beautiful baked blueberries. You don’t have to do that, but it does add a touch of colour magic!
If you’re making this cake for a special occasion, add some fresh flowers on top. Choose a mixture of bold and fine flowers, cut them a little shorter and stick them into the cake from the top. Trust me, it always looks spectacular!
- 250g soft butter
- 370g sugar
- 15ml finely grated lemon zest
- 10ml vanilla extract
- 4 XL eggs
- 350g cake flour
- 10ml baking powder
- 1ml baking soda
- 2,5ml salt
- 250ml buttermilk
- 125ml fresh lemon juice
- 2 cups frozen blueberries
- 2 Tbsp flour
- Pre-heat oven to 180 C. Line and grease two 20cm loose bottom cake tins.
- Cream the butter, sugar, lemon zest and vanilla in a stand mixer.
- Add the eggs one at a time and mix well after each addition.
- In another bowl, add the flour, baking powder, baking soda and salt. Mix well with a whisk, then add to the butter mix.
- Carefully mix on low speed until almost incorporated, then add the buttermilk and lemon juice and continue to mix on low speed until just mixed.
- In another bowl, toss the blueberries and flour together, then add to the batter and fold in with a spoon. Do not overmix.
- Divide between the two cake tins and smooth the surfaces. Bake for about 45 minutes until an inserted cake skewer comes out clean, then remove from oven and leave to cool for 15 minutes in the tins before turning out and cooling completely. Cut horizontally into layers, if wanted.
The Cream Cheese Icing
- 35 g cream cheese at room temperature
- 125g soft butter
- 500g icing sugar, sifted
- 30ml finely grated lemon zest (optional)
- 15ml lemon juice
- 30ml double cream (optional)
- Whisk the butter and cream cheese together until smooth. Add the icing sugar little by little, mixing well. Add the zest, juice and double cream and mix until just combined.
- Use the icing to sandwich the layers together, then ice on top (or all around).
- Use a little blue and red food colouring to cream the purple top layer, if wanted. Decorate with fresh flowers (optional). The cake will keep well in the refrigerator for three days, covered. Return to room temperature before serving.