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!
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.
