John Lemon and blueberry are a wonderful combination in cakes. They blend so well to produce an amazing flavour.
This cake mixes blueberries through 2 layers of vanilla butter cake. Mixed through the cake is a subtle lemon taste from the fresh lemon juice and zest that is added. The cake is iced with a lemon cream cheese icing that produces a sweet lemon flavour that pairs beautifully with the blueberries to produce an amazing dessert.
This cake is fantastic served on it’s own. It definitely does not need any added cream when serving, as we often do with cakes in our house. Add additional blueberries when serving to your preference, however each slice has a lovely blueberry mix through the cake.
This is a great cake that will definitely please your family and friends.
| Prep Time | 90 minutes |
| Cook Time | 40 minutes |
| Servings |
slices
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- 250 g Butter softened
- 1 3/4 cups White Sugar
- 1 tbsp Lemon Zest about 2 large lemons
- 2 tsp Vanilla Essence
- 2 1/2 cups Plain Flour
- 2 tsp Baking Powder
- 1/4 tsp Bicarb Soda
- 4 Eggs
- 1/2 tsp Salt
- 1 cup Buttermilk
- 1/2 cup Lemon Juice about 2 large lemons
- 2 cups Blueberries use frozen
- 2 tbsp Plain Flour for blueberries
- 350 g Cream Cheese softened
- 120 g Butter softened
- 4 cups Icing Sugar
- 2 tsps Lemon Zest
- 2 tbsp Lemon Juice
- 2 tbsp Thickened Cream
Ingredients
Cake
Lemon Cream Cheese Icing
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- Pre-heat oven to 180°C (fan forced)
- Grease and line with baking paper two 20cm round springform baking pans.
- In a large bowl butter, sugar and lemon zest. Beat with electric mixer until light and fluffy.
- Add eggs one at a time and beat well after each addition.
- Add vanilla essence and mix through.
- In a separate bowl, combine flour, baking powder, bicarb soda and salt.
- Gradually add the flour mixture to the wet butter mixture and beat until just combined. Don't over beat the flour mixture into the butter mixture.
- Add buttermilk and lemon juice to the bowl and fold through using a wooden spoon until just combined.
- In a separate bowl add the blueberries and the 2 tbsp plain flour. Stir to coat the blueberries with the flour. Try not to 'squash' any of the blueberries.
- Add the bluebrries to the cake mixture and fold through with the wooden spoon. Do not overmix.
- Spread the cake mixture evenly between the 2 baking pans and cook in the oven for approx. 40 minutes or until a skewer inserted into the centre comes out dry.
- Remove from oven and let stand in the cake pans for 10 minutes before turning them out onto wire racks to cool completely.
- In a large bowl add the cream cheese and butter and beat together until light and fluffy using and electric mixer.
- Add the powdered sugar, one cup at a time and mix until well combined after each addition.
- Add lemon zest and lemon juice and mix until well combined.
- Add the thickened cream and beat for a further 2-3 minutes until icing is light and fluffy.
- Place one cake on a plate and spread the lemon cream cheese icing over the top. Cover the cake evenly.
- Place the next cake on top. Consider turning this cake upside down to allow a flat surface on the top of the cake.
- Spread the icing mixture on the top of the cake and continue icing the sides of the cake.
- Garnish with additional blueberries.
- Store in the refrigerator and keep in refrigerator before serving to keep the icing firm.
Adapted from Mels Kitchen Cafe
