Servings: 10 – 12 Time: Around 1 hour 15 min Difficulty: Easy
A lovely light sponge. The sweet richness of the silky smooth filling is complimented beautifully by tangy, juicy blueberries.
- 225g Unsalted butter, softened (250g)
- 225g caster sugar (250g)
- 225g self-raising flour, plus a little extra for dusting (250g)
- 3 medium eggs, beaten (4)
- 1 tsp vanilla extract (1.5)
- 225g fresh blueberries, washed (250g) Filling
- 70g unsalted butter, softened
- 150g full fat cream cheese at room temperature
- 90g – 100g icing sugar
- 60ml double cream
- 1 tsp lemon extract
- zest of 1 lemon
- Pre-heat the oven to 200C/fan 180C/Gas 6. Grease and line two 18cm square baking tins. (I didn’t have two of these so I used just one tin 32cm x 23cm)
- Beat the butter and sugar until light and fluffy.
- Add the flour and eggs alternately, a little at a time until thoroughly combined. Add the vanilla and mix well.
- Toss the blueberries in a little flour to coat them lightly. (* Tip – put flour and berries in a food bag, seal and shake.) NB The photo above shows that I forgot to do this, so the blueberries sank, but it was OK because the final cake was in two layers.)
- Divide the mixture between the two tins (or just into one larger one, as I did) Smooth the surface then bake for 25 – 30 minutes. Check by inserting a skewer down into the middle of the cake. If it comes out clean, the cake is done. Leave it in the tin to cool. Filling and assembly
- Lightly beat the butter then add the cream cheese and beat until smooth.
- Sieve the icing sugar into the mixture. Stir in gently at first then beat everything together.
- Add the cream, lemon flavouring and lemon zest. Beat again until it becomes a suitable consistency.
- With a sharp serrated knife, trim the edges. For two 18cm cakes simply cover one with the filling and carefully place the other on top then dust with icing sugar before serving. For a single, larger cake, measure it first then cut into equal halves and follow above instructions.