Blueberry cake recipe

29 ratingsRate
  • Serves 12
  • 35mins to prepare and 25mins to cook
  • 742 calories / serving
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lemon&blueberry slice  out 1 (h)

Treat your mum this Mother's Day with a Blueberry cake that has a zesty twist. The whole family can join in on the baking fun to create something really special for your mum. 

Preheat the oven to gas mark 4, 180°C, fan 160°C. Grease and line 3 x 20cm (8in) sandwich tins with non-stick baking paper.

Beat the butter and sugar together until creamy. Add the eggs and combine. Fold through the sour cream and yogurt. Sift and fold in the flour, baking powder and bicarb. Fold in the lemon zest and berries. Pour the mix into the tins and bake for 25 mins. Allow to cool.

Make the buttercream by beating together the icing sugar, butter and yogurt; set half of it aside. Spread lemon curd then buttercream on top of two of the cakes. Sandwich the three cakes together, then cover with the remaining buttercream. Decorate with berries and zest. 

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  • Ingredients

  • 225g (7 1/2oz) butter, softened
  • 225g (7 1/2oz) caster sugar
  • 4 eggs
  • 50ml (2oz) half-fat sour cream
  • 50g (2oz) lemon curd yogurt
  • 225g (7 1/2oz) self raising flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • zest of 1 lemon
  • 150g (5oz) blueberries
  • For the buttercream

  • 600g (20oz) icing sugar
  • 300g (10oz) butter, softened
  • 3tbsp natural fat free greek yogurt
  • 150g (5oz) lemon curd
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  • Calories
    742
    37%
  • Sugar
    76g
    84%
  • Fat
    40g
    56%
  • Saturates
    24g
    120%
  • Salt
    1.4g
    23%
of an adult's Reference Intake daily amount.
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