Blueberry & Lemon Cake
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…
INTRODUCTION
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 ingredients, 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.
METHOD
Ingredients
Cake:
Icing
Directions
- Step 1:
Heat oven to 180°C.
- Step 2:
Grease a Bundt tin and dust with flour.
- Step 3:
Add lemon juice to milk (it will curdle, this is fine).
- Step 4:
In electric mixer, whisk butter until creamy. Add sugar and beat until pale and fluffy.
- Step 5:
Add eggs one at a time, beating after each one.
- Step 6:
Sift dry ingredients. Add blueberries and mix gently to cover.
- Step 7:
With spoon, fold in half of the flour, then half of milk into batter; repeat.
- Step 8:
Spoon into Bundt tin and smooth off top with the back of a spoon.
- Step 9:
Bake for , until golden brown.
- Step 10:
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.
- Step 11:
You will ice the smooth “bottom” of the cake.
Icing:
- Step 12:
Beat butter and icing sugar together well before adding lemon juice and zest.
- Step 13:
Spread onto cooled cake. Decorate with blueberries and some more lemon zest.
