There are few combinations that are better than lemon and blueberry. I say this a lot about most flavour combinations but lemon and blueberry is up there. For me, it epitomises the taste of summer so there wasn’t a chance I was going to miss this off my afternoon tea collection. It’s also a big winner in the eyes of my dad, whose birthday we celebrated yesterday so it was a perfect cake to make this weekend. The recipe is from The Hummingbird Bakery Home Sweet Home (I just changed the raspberries for blueberries) because the recipe is perfect and I ain’t messing with it.
It’s a simple, yet effective, and pretty much like this post which is straight to the point. Straight to the point because my stomach is growling for da cake and you can’t make a lady wait now, can you? SO, here’s some pictures for you to enjoy instead. Enjoy!
RECIPE ADAPTED SLIGHTLY FROM THE HUMMINGBIRD BAKERY
- 110g unsalted butter, softened
- 380g caster sugar
- 320g plain flour
- 4 teaspoon baking powder
- 11 fl oz buttermilk
- zest of 2 lemons
- 3 eggs
- 1 pack of blueberries (leave a few for decoration)
- 900g icing sugar, sifted, plus extra for dusting
- zest of 1 1/2 lemons
- 150g unsalted butter, softened
- 370g full-fat cream cheese
1) Preheat the oven to 170C and line 2 cake tins with parchment paper
2) In a mixer, mix butter, sugar, flour, and baking powder until sandy.
3) In a jug, mix together buttermilk, lemon zest and eggs.
4) With the mixer on a medium speed, gradually pour half of the liquid into the crumb mixture, scraping down the sides from time to time. Mix until it is thick and smooth and without lumps. Once you have achieved this, add the rest of the liquid and mix again. Add the blueberries and gently fold through.
5) Divide the batter between two cake tins and bake for 20-30 minutes (mine took 25) or until golden brown. Remove from the tins and allow to cool completely before icing.
6) For the frosting, gradually mix icing sugar, lemon zest and butter together on a low speed until there are no large lumps of butter. Add a little of the cream cheese to loosen and beat until smooth. Add remaining cream cheese and beat until light and fluffy.
7) To assemble, place the first cake on a plate and top with 3-4 tablespoons of the frosting. Smooth out using a palette knife. Sandwich the second cake on top and then frost the sides and top of the cake, covering completely so that none of the sponge is showing. Decorate with blueberries and dust over a little icing sugar.