Blueberry and lemon Layer Cake
Blueberry and Lemon Layer Cake with Cream Cheese Frosting
Rated 5.0 stars by 1 users
Servings
12
Prep Time
20 minutes
Cook Time
20 minutes
Recreate this irresistible lemon and blueberry layer cake, from our "Eat My Cake" campaign for the Big C Cancer Charity. This cake combines zesty lemon flavours with sweet, juicy blueberries, all topped with a rich cream cheese frosting and fresh blueberries. Perfect for dessert lovers, this recipe is easy to follow and guaranteed to impress. Whether you're celebrating a special occasion or just craving a sweet treat, this lemon blueberry layer cake will hit the spot!
Ingredients
- 226g Unsalted Butter
-
350g Whitworths Caster Sugar
-
100g Whitworths Light Soft Brown Sugar
- 4 Large Eggs
- 1 tbsp Vanilla Extract
- 355g Self-Raising Flour
- 1 tbsp Baking Powder
- Juice and Zest of 3 lemons
- 210g Blueberries
- 226g Cream Cheese
- 113g Unsalted Butter
-
420g Whitworths Icing Sugar
- 1 tbsp Vanilla
- 2 tbsp Double Cream
100g Blueberries to Decorate
Cake
Cream Cheese Icing
Directions
Cake
Preheat the oven to 180°C/160°C and grease and line two cake tins.
- Cream together the butter and sugars until light and fluffy.
- Add the eggs, vanilla extract, flour, and baking powder and mix until just combined.
- Mix in the lemon juice and zest.
- Gently stir in the blueberries, being careful not to squash them.
- Divide the mixture evenly between the prepared tins and bake for 20 mins.
- Leave the cakes in their tind for 5 mins, then remove and cool on a wire rack.
Cream Cheese Icing
In a mixer, combine the cream cheese and butter until smooth.
Add the icing sugar, vanilla extract, and double cream and mix until combined.
Once the cake has fully cooled, carefully assemble it by spreading icing between the layers and covering the entire outside. Top with the remaining blueberries and refrigerate for 45 minutes to set.
- Remove from the fridge, slice, and enjoy!