Spring is in the air and all the spring fruits are on the shelf, I am inspired and delighted with the change of season.
This cake has a creamed butter base and the secret to a light and airy cake using this method, is to cream your butter and sugar until they are light and soft. You may need to do this for about 5 to 10 minutes to get the consistency you need. Hang in there and don’t rush.
Always use room temperature inredients, including your blueberries. Leave them out for at least a half hour to take the chill of the fridge off them. Cold blueberries will lower the temperature of your cake batter and you’ll need to leave the cake in the oven for a bit longer. I toss the blueberries into the dry ingredients, this coats them in flour and will help to keep them from sinking to the bottom of the batter in the cake tin.
I’ve baked this cake in a Bundt pan, to make it quick and easy to cut. It’s a quick tea time treat for a Sunny spring day.
Cake:
- 120g butter
- 1 cup castor sugar
- 2 large eggs
- 10 ml baking powder
- 2 ml salt
- 500 ml cake flour
- 125 ml milk
- 300g bleberries
- Zest of 1 lemon
- 30 ml lemon juice
Icing
- 100g soft butter
- 375 ml icing sugar
- 20 ml lemon juice
- zest of 1 lemon
Heat oven to 180°C.
Grease a Bundt tin and dust with flour
Add lemon juice to milk (it will curdle, this is fine)
In electric mixer, whisk butter until creamy. Add sugar and beat until pale and fluffy.
Add eggs one at a time, beating after each one.
Sift dry ingredients. Add blueberries and mix gently to cover.
With a large spoon, fold in half of flour, then half of milk into batter; repeat.
Spoon into Bundt tin and smooth off top with the back of a spoon.
Bake for 30 to 35 minutes, until golden brown
Remove from tin carefully. Place a wire cooling rack over the top of the tin, Flip the wire rack and the tin over. Remove the cake tin and allow to cool completely.
You will ice the smooth “bottom” of the cake.
Beat butter and icing sugar together well before adding lemon juice and zest.
Spread onto cooled cake. Decorate with blueberries and some more lemon zest.
Blueberry & Lemon Cake
Cake:
- 120g butter
- 1 cup castor sugar
- 2 large eggs
- 10 ml baking powder
- 2 ml salt
- 500 ml cake flour
- 125 ml milk
- 300g bleberries
- Zest of 1 lemon
- 30 ml lemon juice
Icing
- 100g soft butter
- 375 ml icing sugar
- 20 ml lemon juice
- zest of 1 lemon
- Heat oven to 180°C.
- Grease a Bundt tin and dust with flour
- Add lemon juice to milk (it will curdle, this is fine)
- In electric mixer, whisk butter until creamy. Add sugar and beat until pale and fluffy.
- Add eggs one at a time, beating after each one.
- Sift dry ingredients. Add blueberries and mix gently to cover.
- With spoon, fold in half of flour, then half of milk into batter; repeat.
- Spoon into Bundt tin and smooth off top with the back of a spoon.
- Bake for 30 to 35 minutes, until golden brown
- Remove from tin carefully. Place a wire cooling rack over the top of the tin, Flip the wire wrack and the tin over. Remove the cake tin and allow to cool completely.
- You will ice the smooth “bottom” of the cake.
- Beat butter and icing sugar together well before adding lemon juice and zest.
- Spread onto cooled cake. Decorate with blueberries and some more lemon zest.
