Just a quick recipe this one 🙂 A toned down version of the flavour combo in this cake here. It’s super lemony and super delicious, as well as super easy….! Enjoy, more birthday cakes to come……!
Lemon and Blueberry Birthday Cake
2 tsp baking powder
115g butter, softened
100g caster sugar
½ tsp lemon oil
Zest and juice of two lemons
1 Tbsp Sugar
2 Tbsp lemon juice
250g frozen blueberries
130g icing sugar
100g lemon curd
Dash of milk
Preheat the oven to 180 degrees Celsius and grease a 20cm diameter cake tin.
Mix together the flour and baking powder, then add the butter, sugar, lemon oil and lemon zest and juice. Mix gently until just combined and transfer into the cake tin. Spread evenly and bake for about 15 minutes, until golden and a skewer comes out clean when inserted. Cool in the tin.
Meanwhile, make the berry compote. Chuck the blueberries in a pan and boil gently until nice and thick. You should be able to make lines in the sauce in the bottom of the saucepan with your spatula. Cool completely.
When ready to assemble, make the frosting. Soften the butter and whip with the icing sugar until light and fluffy. Add the lemon curd and continue beating. Add a bit of milk if the mixture becomes too thick to mix well.
Cut the cake in half horizontally. Spread about a quarter of the frosting on the bottom layer and spread a bit of the compote on the frosting. Place on the top layer of the cake and spread the rest of the frosting on nicely. Using a teaspoon, arrange the rest of the compote around the edges of the cake and serve.
Makes about 10 slices, the cake itself can be made the day before.