Lemon and Blueberry Cake

This zesty lemon cake is bursting with fresh blueberries and sandwiched between lashings of thick cream cheese icing for a real tea-time treat!

Prep Time
lemon and blueberry cake
  • 250g softened unsalted butter
  • 200g Tate and Lyle Pure Cane Caster Sugar
  • 50g Tate and Lyle Pure Cane Light Brown Sugar
  • 4 large Eggs at room temperature
  • 230g Self Raising Flour
  • 2tsp Vanilla Extract
  • 2 Large Lemons Zested
  • 200g Fresh Blueberries halved tossed in 20g Self Raising Flour
For the Cream Cheese Frosting
  • 100g Softened Unsalted Butter
  • 200g Cream cheese
  • 200g Tate and Lyle Pure Cane Icing Sugar
  • 1dsp Lemon Juice
To decorate
  • Blueberries 125g
  • Blackberry’s 125g
  • Edible Flowers - we used violas
  1. Pre-heat the oven to 170C / Gas Mark 4. Beat the butter and sugars together until light and fluffy.
  2. Beat in the eggs one at a time add the vanilla extract and lemon zest mix in well.
  3. Fold in the flour and carefully mix in the blueberries.
  4. Divide the mixture between the 3 cake tins and bake at 170C / Gas Mark 4 for 20 mins.
  5. Cool and beat butter lemon juice and icing sugar together, blend in the cream cheese last. 
  6. Decorate each layer of the cake with a thin layer of the frosting and then cover the whole cake with the remainder. Finish off with the blackberries and blueberries and edible flowers.