About this recipe:Dive into this sumptuous, moist, special occasion blueberry and lemon cake. Generously laced with plump fresh blueberries and a hint of lemon, this not too sweet cake is ideal for a variety of celebrations such as birthdays and mother's day.
Preheat the oven to 180 C / Gas 4. Grease and line two 23cm cake tins with baking parchment.
In a large mixing bowl, beat together the sugar and butter until thick and creamy. Beat in the eggs, one at a time until well mixed. Add the lemon zest, juice and vanilla extract and mix well.
In a separate bowl, combine the flour, salt, cornflour and baking powder. Pass the mixture through a sieve five times (this may sound labourious, but it yeilds a perfectly airy cake).
Add a third of the flour mixture to the wet mixture, then add a third of the buttermilk also. Repeat until all of the flour and buttermilk are incorporated into the cake mixture.
Toss the blueberries in the 2 tablespoons plain flour to prevent them sinking to the bottom of the cakes. Fold into the cake mixture.
Divide the mixture evenly between the two prepared cake tins and smooth the top.
Bake in the preheated oven for 35 to 40 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and place on a cooling rack to cool. Once cooled, remove from the tins.
For the cream cheese icing:
Meanwhile, prepare the icing by combining the cream cheese, butter, vanilla and sugar in a bowl and mixing until well combined. When you are ready to ice the cake, you want the icing to be a firm but easily spreadable consistency, so place in the fridge or keep out at room temperature to achieve what you need.
When the cakes are completely cool, lay the first cake on a serving plate. Spread about 3 to 4 tablespoons of the icing over this cake then sandwich the second cake layer on top. Cover the entire cake with the icing, making pleasing patterns in the icing if desired. Decorate to taste with fresh blueberries. Slice and serve.
If you cannot find buttermilk in the shops it is very easy to make your own. In this instance, substitute the 250ml of buttermilk by adding 1 tablespoon of lemon juice to 235ml whole milk. Allow it to rest at room temperature for about 20 to 30 minutes, stirring occasionally, it will curdle. Once it becomes the consistency of runny yoghurt, it is ready.
This cake will keep very well stored in an airtight container in the fridge for 4 days.
Fantastic cake! Rather a lot of work, especially sifting the flour and cornflour, and getting all the measuring correct but this paid off with a light, airy and moist cake that went down a treat for a recent birthday celebration. I also made the buttermilk myself for the first time and this worked out very well. - 25 Aug 2014