Lemon and Blueberry Cake
This indulgent carrot cake is perfect for a celebration! Light, refreshing and pairs perfectly with a cup of tea.
MAKES 1 CAKE
PREP TIME 20 MINUTES COOKING TIME 21-25 MINUTES
DIFFICULTY MEDIUM
Ingredients
For the cake:
225g unsalted butter, softened to room temperature
250g granulated sugar
100g packed light brown sugar
4 large eggs, at room temperature
1 tbsp vanilla extract
355g sifted plain flour
1 tbsp baking powder
1/2 tsp salt
240ml buttermilk (substitute for 240g plant-based yogurt)
3 medium lemons, juiced and 2 tbsp lemon zest
210g blueberries, fresh or frozen
1 tbsp plain flour
White Chocolate Icing:
230g cream cheese, softened
60g butter, softened
6 squares fine white chocolate, melted
60g butter, softened
1 tsp vanilla extract
240g icing sugar
Method
1.
Preheat the oven to 180°C and grease three 9-inch round cake tins.
2.
Using your stand mixer with a paddle attachment, beat the butter on high until creamy.
3.
Add the sugars and beat on until creamed.
4.
Add the eggs and vanilla extract. Beat on until everything is combined.
5.
Whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients. Add in the milk, lemon zest, and lemon juice until combined. Toss the blueberries with 1 tablespoon of flour and gently mix.
6.
Spoon the batter evenly into cake pans. Bake for 21-25 minutes or until a toothpick comes out clean.
7.
In your mixer, cream together the cream cheese and butter.
8.
Add the vanilla extract and melted chocolate and beat in the mixer.
9.
Gradually add the powdered sugar, beating until creamy and smooth.
10.
Ice the cake generously.
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