Lemon Blueberry Layer Cake Recipe

Here’s how to make a lemon and blueberry layer cake, baked with blueberries in the sponge and covered in a cream cheese frosting – guaranteed to put a big smile on your face!

Temp:180° c – 360° f

330 g self raising flour
1/2 tsp salt
1 1/2 tsp baking powder
350 g butter
250 g caster sugar
1/3 cup of freshly squeezed lemon juice
1 1/2 lemons, zested
5 large eggs
100 ml sour cream
3 punnets of blueberries
400 g cream cheese
200 g icing/ confectioners’ sugar
1/2 tsp vanilla essence

Step 1: Make The Cake Batter
Preheat the oven to 180°c/360°f. In a large bowl sift together the flour, baking powder and a pinch of salt. In a separate bowl or food mixer blend together 250g of butter at room temperature and the sugar until it is light and fluffy. Add the juice and zest of 1 lemon, making sure no pips get in the batter, and beat together. Beat in the eggs, mixing them in one at a time until fully combined. Mix in a spoonful of the flour. Next mix in the sour cream. Mix in the flour a bit at a time until all the flour has been combined and your batter is smooth. Using a spatula fold in the blueberries, keeping back a handful for decoration.

Step 2: Bake The Batter
Fill the 3 cake pans evenly with batter and bake for 20-25 minutes, or until a skewer comes out clean when stuck in the centre. Set aside on a wire rack and allow to cool completely.

Step 3: Ice The Cakes
Melt 100g of butter. Blend together the cream cheese, icing sugar, melted butter, vanilla essence and the zest of 1/2 a lemon. Spread an even layer of blueberry jam over the top of one of you sponges, cutting off the top to make it level if needed. Spread a layer of the cream cheese icing over the top of the jam. Place the next sponge layer on top and repeat the process. Add the top layer of the cake and use the remainder of the icing to completely cover the top and sides of the cake. Decorate with blueberries and serve.