Blueberry cake recipe

35 ratings Rate
  • Serves 12
  • 35 mins to prepare and 25 mins to cook
  • 754 calories / serving
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The blueberries in this recipe give an exciting burst of flavour to this zesty cake. The whole family can join in on the baking fun to create something really special. 

Preheat the oven to gas mark 4, 180°C, fan 160°C. Grease and line 3 x 20cm (8in) sandwich tins with nonstick 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 the bicarbonate soda. 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. 

This meal is exceptionally rich so should be enjoyed only as a rare treat.

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  • Ingredients

  • 4 eggs
  • 225g (7 1/2oz) butter, softened
  • 225g (7 1/2oz) caster sugar
  • 50ml (2oz) half-fat sour cream
  • 50g (2oz) lemon curd yogurt
  • 265g self-raising flour, sifted
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • zest of 1 lemon, plus extra to decorate
  • 150g (5oz) blueberries, plus extra to decorate
  • For the buttercream

  • 600g (20oz) icing sugar
  • 300g (10oz) butter, softened
  • 3 tbsp natural fat-free Greek yogurt
  • 150g (5oz) lemon curd
  • Energy 3155kj 754kcal 38%
  • Fat 39g 55%
  • Saturates 24g 120%
  • Sugars 75g 83%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 94.1g Protein 5.2g Fibre 1.4g


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