Lemon and Blueberry Cake!
A three-layer fresh lemon & blueberry cake with lemon sponges, fresh blueberries, lemon buttercream, and blueberry jam!
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Servings: 14 Slices
Ingredients
Cake Ingredients
- 400 g unsalted butter
- 400 g caster sugar
- 400 g self raising flour
- 8 medium eggs
- Zest of 2 lemons
- 300 g blueberries
Buttercream Ingredients
- 350 g unsalted butter
- 700 g icing sugar
- Juice of 2 lemons
- 1-2 tbsp boiling water
Decoration
- Blueberry jam
- 100 g blueberries
Instructions
For the Cake
- Heat the oven to 180ºc/160ºc Fan and line three 20cm/8inch sandwich cake tins with baking parchment – leave to the side.
- In a stand mixer, beat together the butter and caster sugar for a few minutes until light and fluffy. Add in the flour, eggs, and lemon zest and beat again briefly until combined – try not to overbeat!
- Carefully fold through the 300g of fresh blueberries into the mixture.
- Divide the mixture between the three tins and smooth it over – bake for 25-30 minutes until the cakes are golden and when the cake springs back (skewer should also come out clean)!
- Once baked, leave the cakes to cool in their tins for 10 minutes or so, and then remove and leave to cool fully on a wire rack. If the cake has domed slightly, leave the cake to cool upside down to flatten it slightly so its easier to decorate later!
For the Decoration
- Beat the butter with an electric mixer for a couple of minutes to loosen it – gradually add the icing sugar on a slow speed until it is combined, add the lemon juice, then speed the mixer up and mix for 3-4 minutes until thoroughly combined and smooth.
- If its too thick, gradually add the boiling water until you reach the desired texture – I usually add 2 tablespoons! Keep on beating for 2-3 minutes until whipped and silky smooth!
- Using your favourite piping tip, I used a large round tip, pipe the buttercream onto the bottom layer of the cake. Add some jam, I drizzle it slightly to make it look pretty, and add the second layer, and pipe buttercream on again, and then the jam again, and add the final cake layer.
- I then pipe the rest of my buttercream on top, and add on some extra fresh blueberries!
Notes
- This cake will last at room temperature for 3 days.
- I used a a large round tip to decorate my cake.
- I love this style of cake as you can tell from the few I have made, and I happen to have 3 8″ tins.