I love blueberries and lemon is always yummy. I seen this cake in the Tesco magazine it looked soooooooooo yummy and had that drool effect to it! It was for Mothers day and what a perfect cake to make for the all the mothers out there!
My mum choose this recipe from a range of few I had given her to make for her wedding anniversary get together. Obviously my mum would choose this as it has lemon in! I think my mum has made me like lemon a lot more so I was really excited about it and glad she chose it too. One of the things I love about blueberries is when you see the blueberries burst in a cake and you see those amazing streaks from the burst berries. Blueberries have that nice sweet, yet tart taste and I do think they work really well with lemon.
This cake was so scrummy, it was so moist and you could taste the blueberries and lemon. I would definitely be making it again. Everyone enjoyed it so it was a hit.
- 225g - unsalted butter (soft and cubed)
- 225g - caster sugar
- 4 - eggs (I used medium)
- 50ml - half-fat sour cream
- 50g - lemon curd yogurt
- 225g - self raising flour
- 2 tsp - baking powder
- 1 tsp - bicarbonate of soda
- zest - 1 lemon
- 150g - blueberries
- 1 tub 320g - full fat cream cheese
- 180g - butter
- 1 tbsp - lemon juice
- 100g - lemon curd
- 1. Preheat the oven to180°C. Grease and line 3 x 8" sandwich tins with non-stick baking paper. I didn't have three tins so I used two.
- 2. In stand or hand mixer beat the butter and sugar until light and fluffy. Add the eggs one at a time and beat after each addition, Fold through the sour cream and yogurt.
- 3. Sift and fold in the flour, baking powder and bicarb. Fold in the lemon zest and berries.
- 4. Pour the mix into the tins and bake for 25 mins. Allow to cool.
- 1. Beat together the icing sugar and butter, add the cream cheese and lemon curd.
- 2. Spread half the buttercream on the bottom of the cake then add it to the top of the cake.
- 3. As an option decorate with berries and grated lemon zest.