Lusciously Lemony Blueberry Cake

Moist, blueberry sponge, sandwiched together with tangy lemon curd and fresh blueberries, coated in a sweet lemon buttercream.

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I have been wanting to develop my piping skills on a proper cake for quite a while now, so I decided to make time to practice at the weekend.

I had seen quite a few videos online showing how to pipe roses onto cakes, which loooked really easy, so I have tried my hand at it on this cake and I think has turned out really nicely!

I have made a very summery cake with lemon and blueberries, to celebrate blueberry season! It’s a really good flavour combination, as the sweet blueberries and tart lemon complement eachother beautifully.

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I took this into work, and people were very impressed with the decoration (and the taste of course!). This would make a great celebration cake, so I will definitely be making it again for a special occasion!

It was super simple to do, but looks really effective, so I will definitely be using this decorating method on different cakes! Maybe next time I will try two toned roses instead.

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Variations: You could use a different berry in the sponge, I think raspberry would work well. Also, you could use a different flavour for the buttercream, so lime or orange would probably taste really good!

Ingredients: Serves 8-10

The Sponge:

  • 250g butter
  • 250g caster sugar
  • 4 eggs
  • 250g blueberries
  • Juice and zest of two lemons
  • 300g self raising flour

The Buttercream:

  • 250g Butter
  • Juice and zest of two lemons
  • 650g Icing Sugar

Filling & Decorating:

  • 100g fresh blueberries
  • 4 tbsp lemon curd

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To Make:

The Sponge:

Preheat the oven to 180C, grease and line two 20cm circular cake tins.

Blitz the blueberries with the lemon juice and zest in a small blender.

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In a large bowl, cream together the  butter and sugar until light and fluffy. Fold in the eggs one at a time, followed by the blueberry liquid. Finally fold in the flour.

Spoon the mixture into the prepared cake tins, making sure each has an equal amount. Bake in the preheated oven for 20-25 minutes, until cooked though and golden brown.

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Leave to cool completely on a wire rack before icing.

The Buttercream: 

Cream together the butter, lemon juice and zest in a large bowl. Gradually add the icing sugar until it reaches a stiff, and glossy consistency.

Assembling:

Place one of the sponges on a cake stand and spread  half the lemon curd over the top, Then add a layer of lemon buttercream, followed by the remaining curd and a scattering of fresh blueberries.

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Place the second sponge on top, then coat the outside of the cake with a thin layer of buttercream.

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Spoon the rest of the buttercream into a piping bag, fitted with a star shaped nozzle. Pipe a row of dots around the base of the cake, then pipe roses all round the side of the cake  and on top. (You make the rose shape, by piping a swirl from the centre out).

Decorate with a few fresh blueberries and serve!

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