Tuesday, 20 November 2012

Lemon and Blueberry Cake

My boyfriend's two sisters are celebrating their birthdays this week and I've decided that this cake is definitely special, and spectacular, enough for these two beautiful ladies.

Unfortunately, I can't take credit for this recipe. I've stolen it off my Mum who, I believe, pinned it onto one of her pinterest boards. The first time she made it, I was blown away. Had the cake not been for someone else's birthday, and the amount of calories, I would have consumed the entire thing.

Lemon and Blueberry is a tried and tested combination. Put with a tangy lemon curd and fluffy lemon frosting, this cake will hit you for six! And I know what you're thinking 'was that a cricket reference?'...I can assure you I haven't gone insane, I'm just extremely passionate about this recipe and with one mouthful, you will be too.

2 cups plus 6 Tbs Plain Flour
2 tsp Baking Powder
3 cups Blueberries, fresh or frozen
1/2 cup Sour Cream
1/2 cup Milk
2 tsp Vanilla Extract
1 tsp Lemon Zest
1 tsp Lemon Juice
250g Butter, room temperature
1 cup White Sugar
4 eggs
1 jar Yackandandah Lemon Curd
Lemon Frosting
250g Butter, room temperature
2 tsp Lemon Zest
5 cups Icing Sugar
2 Tbs Lemon Juice
1/4 cup whipping Cream
Yellow food colouring

To Make the Cake...
Preheat the oven to 170 degrees celsius. Grease 3 circle cake tins with butter, a circle shaped piece of baking paper (I just traced the tin onto the baking paper and cut it out) and flour.

Sift together the dry ingredients into a bowl, reserve 1 Tbs of the flour to coat the blueberries (this will ensure the berries don't sink to the bottom of the cake). In another bowl, mix together sour cream, milk, lemon zest and juice and vanilla. Set both aside. 

In an electric mixer, cream together butter and sugar for around 5 minutes until very light and fluffy. Beat in eggs one at a time, until well combined. 

Alternatively, beat in the dry ingredients and the milk mixture until well combined. Place 1/3 of the mixture into one of the prepared cake tins. With the other 2/3 of cake batter, fold in the blueberries. Divide between the other cake tins.

Bake in the oven for 20-25 minutes or until a skewer comes out clean. Allow to cool.

To Make the Frosting...
In an electric mixer, cream together the butter and lemon zest for around 5 minutes. Slowly at the icing sugar, totally a time of 2 minutes. Add the remaining ingredients and beat for 3-4minutes until fluffy (be  mindful that the frosting has cream and may curdle). Add yellow food colouring as desired. 

To Construct the Cake...

Place one of the blueberry cakes upside down on a platter. Using a piping bag, pipe a ring of frosting around the edge of the cake. In the middle of the ring, spread half the jar of lemon curd. Repeat the process with the remaining to cakes. Make sure to put the cake without blueberries in the middle. Use the rest of the frosting to decorate the cakes as desired...and try not to eat too much of the frosting

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