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Lemon and Blueberry Cake

Lemon and Blueberry Cake

  Rating 0.0

Prep

1hr

Bake

20 mins

Serves

8

Difficulty

Medium
Lemon and Blueberry Cake

About

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

made using

Pure Cane Caster Sugar

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Instructions
Ingredients
Reviews
Step 1

Pre-heat the oven to 170C / Gas Mark 4. Beat the butter and sugars together until light and fluffy.

Step 2

Beat in the eggs one at a time add the vanilla extract and lemon zest mix in well.

Step 3

Fold in the flour and carefully mix in the blueberries.

Step 4

Divide the mixture between the 3 cake tins and bake at 170C / Gas Mark 4 for 20 mins.

Step 5

Cool and beat butter lemon juice and icing sugar together, blend in the cream cheese last.

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.

Ingredients – 8 items

Serving

1

For the cake

Butter

Unsalted butter, softened

250g
Pure Cane Caster Sugar

Caster sugar

200 g
Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Light Brown Sugar

50 g
Eggs

Eggs

4
Flour

Self raising flour

230 g
Vanilla

Vanilla extract

2 tsp
Lemon-zest

Lemons, zested

2

Fresh blueberries

halved tossed in 20g self raising flour

200g

For the Cream Cheese Frosting

Butter

Unsalted butter, softened

100 g
Cream-cheese

Cream cheese

200 g
Fairtrade Cane Icing Sugar

Tate & Lyle Fairtrade Pure Cane icing sugar

200 g
Lemon-juice

Lemon juice

1 tsp

To decorate

Fresh blueberries

125 g
Blackberries

Blackberries

125 g

Edible flowers

we used violas

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