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Sunday brunch ideas: Lemon and blueberry cake recipe

Holly Jones September 20, 2020
lemon blueberry cake recipe

Looking for Sunday brunch ideas or simply want to get into The Great British Bake Off mood? This easy & delicious lemon and blueberry cake recipe is a delightful treat to brighten any day! 

Sunday brunch lemon and blueberry cake recipe

Ingredients

  • 3 medium/large eggs
  • 180g (roughly) caster sugar
  • 180g (roughly) margarine
  • 180g (roughly) self-raising flour
  • 300g blueberries
  • 1.5 lemons
  • 200g salted butter (room temperature)
  • 400g icing sugar
  • 1/2 jar of lemon curd

Method

  1. Weigh your eggs
  2. In a bowl cream together the caster sugar and margarine
  3. Add in the eggs and blend together
  4. Stir in the flour a bit at a time, reserving around a tablespoon
  5. Coat half the blueberries in the remaining flour
  6. Squeeze in half a lemon, grate in a whole lemon rind and mix
  7. Gently fold in the floured blueberries until combined
  8. Pre-heat the oven to 160 degrees C
  9. Oil or grease a tin (between six and eight inches) or two if you have the same size
  10. Transfer half the mixture into the tin and bake until it’s a golden colour and the top springs back when gently pressed. This will take about 35 to 45 minutes. If using only one tin, remove the cake to a cooling rack, and repeat steps 9 and 10
  11. While the cakes are cooling, make the buttercream
  12. Whip the butter until soft
  13. Slowly add the icing sugar. Be careful as this tends to get messy
  14. Add the juice of half a lemon and mix
  15. Spoon in some lemon curd and mix again until combined
  16. When both cakes are cool, place one on a large plate, cake board or stand
  17. Generously cover with a layer of buttercream
  18. Place a few blueberries around the edge and fill the centre with lemon curd
  19. Add more blueberries
  20. Place the other cake layer on top
  21. Squeeze over half a lemon
  22. Top with buttercream
  23. Use a knife to smooth out the top. Make a pretty swirl if you like 🙂
    Tip: If your buttercream is a little stiff, dipping your knife in hot/boiling water will help!
  24. Decorate with the rest of your blueberries
  25. EAT!

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