John Lemon & blueberry are a beautiful combination for cakes & desserts. The flavours complement perfectly to produce a wonderful tangy flavour.
The cake is wonderfully moist with a beautiful sweet lemon tang flavoured by the lemon zest as well as the lemon juice added into the cake. There is also a subtle coconut undertone. The sweetened blueberry sauce fills the holes poked into the cake to provide a nice blueberry surprise with each slice of cake. Topped with a sweet lemon icing and sprinkled with blueberries provide a delicious cake bursting with flavour.
This cake is great when served with whipped cream and any blueberry sauce that you may have left over after filling the holes in the cake.
This cake has a lemon icing as the topping for the cake as that is my preference. As an alternate, you can save some of the blueberry sauce to mix in with the lemon icing and this will provide a softer marbled icing for the cake. It will also take on the blueberry colour and provide a totally different finish and appearance to the cake. The choice is yours.
| Cook Time | 45 minutes |
| Servings |
slices
|
- 150 g Butter softened
- 1 cup Caster Sugar
- 2 Eggs
- 300 g Sour Cream
- 1 1/2 cups Self-Raising Flour
- 1/2 cup Desiccated Coconut
- 1 tbsp Lemon Zest about 1 large lemon
- 1/4 cup Lemon Juice about 1 large lemon
- 150 g Frozen Blueberries about 1 cup
- 2 tbsp Caster Sugar
- 1/4 cup water
- 1 1/2 tsp Corn Flour
- 1 tbsp water
- 125 g Butter softened
- 1 1/2 cups Icing Sugar
- 1 tsp Lemon Zest
- 2 tbsp Lemon Juice
Ingredients
Cake
Blueberry Sauce
Lemon Icing
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|
- Grease and line with baking paper a 20cm (8 inch) round springform baking pan
- Add butter & caster sugar to a large bowl and using an electric mixer, beat until pale and creamy.
- Add eggs, one at a time, and beat well after each addition.
- Add sour cream and beat until combined.
- Add flour and desiccated coconut and using a spatula or wooden spoon, fold through until combined.
- Add lemon zest and lemon juice and stir to combine.
- Pour mixture into baking pan, smooth surface and bake in oven for 40 - 45 minutes or until a skewer inserted into the centre comes out clean.
- Remove from oven and cool in pan for 10 minutes before turning out onto a wire rack to cool completely.
- In a small saucepan over medium heat, add blueberries, caster sugar and water.
- Cook while stirring for about 5 minutes until blueberries soften. Use a fork to crush the blueberries.
- In a small bowl add cornflour and 2 tbsp water and stir to mix.
- Add to blueberry mixture and continue stirring for about 2 minutes for sauce to thicken. Remove from heat and allow to cool a little.
- Add butter to a medium bowl and using an electric mixer beat until pale and creamy.
- Add icing sugar, lemon zest & lemon juice and beat until smooth and creamy.
- Using the handle end of your wooden spoon, poke holes into the cake. Space to the holes to leave about 2cm - 3cm gap between holes.
- While the blueberry sauce is still warm, spoon the sauce into the holes. Use you wooden spoon handle to push the blueberry sauce into the holes. Place cake in refrigerator for about 30 minutes to cool and set.
- Spread buttercream over the top of the cake and top with blueberries. Store in the refrigerator.
I like the nice yellow lemon top to this cake with the contrast of the blueberries sitting on top. As an alternate, if you have any blueberry sauce left over, you can mix it through the lemon buttercream and then spread onto the cake. This will give it a completely different appearance.
