• ImeldaRose

Tangy and Tasty - perfect for a cuppa on a rainy day. Lemon and Blueberry single layer cake

This is perfect if you’ve visitors call in. It takes about an hour and 15 from start to finish and you can make it look very impressive with the simplest of decor!



Grab;

125g butter, softened

225g caster sugar

2 eggs

250g sour cream

1 lemon, zest and juice

300g self raising flour

1/2 tsp baking powder

150g blueberries


For the topping:

25g butter

150g icing sugar

100g full fat cream cheese

juice of 1/2 lemon


How now?

  1. Preheat the oven to 150oC. Grease and line a loose based 8” cake tin. Place the butter and sugar into a bowl and beat with an electric mixer until pale and creamy

  2. Add in the eggs, one at a time beating after each addition. Add the sour cream, lemon zest and juice. Sieve in the flour and baking powder

  3. Add the blueberries and fold into the mixture. Place into tin and bake for 40-45 minutes until a skewer comes out clean.

  4. Let the cake cool completely, for the topping place the butter and icing sugar in a bowl and mix until combined. Best in the cream cheese (best if butter and cheese are at room temperature). Add the lemon juice.

  5. Pour on top of the cake and top with blueberries and lemons


For mine, while the cake was cooking and cooling I sliced some lemon and placed it into an oven at 90oC to dehydrate it. It’s important to do this over a low heat and a few hours otherwise the fruit will burn!


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