Berries are cheap and plentiful at the moment which means I often get overly excited in the grocery store and come home with kilos of fruit! I snack on a lot of them and incorporate them into breakfast, but it generally means I have lots of leftover berries to experiment with desserts (what a terrible problem to have.) I’ve developed a lot of recipes using strawberries and raspberries over the years, and I thought it was time to give blueberries a go.
Blueberries are best friends with lemon, and I decided a layer cake that incorporates both these flavours was the way to go. I based this recipe off the divine Blueberry Swirl Cake by Raspberri Cupcakes which turned out beautifully. The cake is moist, dense (but not too heavy) and heavenly scented with lemon. The baked blueberries scattered throughout the cake provide a lovely tart burst of flavour now and then.
To keep with the blueberry and lemon theme, I sandwiched this cake together with generous layers of lemon curd and blueberry cream cheese frosting. I was running short on time and ended up using store-bought lemon curd but you can make your own using this recipe.
As much as I adore the cake, my favourite part of this recipe has to be the blueberry frosting. Isn’t the colour incredible?! The tartness of the fresh blueberries and cream cheese contrasts perfectly with the icing sugar and butter and it produces a rich and creamy adornment for this cake.
- 85g butter, room temperature
- ¾ cup caster sugar
- 1 egg
- ⅓ cup milk
- 2 tbsp lemon juice
- ½ tbsp lemon zest
- 1½ cups plain flour
- 1½ tsp baking powder
- Pinch of salt
- 150g blueberries
- 150g blueberries
- 1½ tbsp sugar
- ½ tbsp corn starch
- 1 tbsp lemon zest
- 60g butter, room temperature
- 1½ cups icing sugar
- 225g cream cheese, softened
- 1 tsp vanilla extract
- ½ cup store-bought lemon curd
- Fresh flowers and extra blueberries
- Preheat the oven to 180°C and grease and line 3 x 10cm (5") round cake tins.
- Beat butter and sugar together with an electric mixer until pale and fluffy.
- Add the egg, milk, lemon juice and lemon zest and continue beating on medium-low speed until well combined.
- Add in the flour, baking powder and salt and beat until just combined.
- Carefully fold in blueberries until evenly distributed.
- Divide the mixture between the three prepared tins and smooth down tops with a spatula.
- Bake the cakes for 10 minutes. and then reduce the oven temperature to 160°C.
- Continue baking for 40-50 mins until cakes are golden brown and a skewer comes out clean.
- Let the cakes cool in their tins on a wire rack, then turn out.
- Combine the blueberries, sugar, cornstarch, and lemon zest in a saucepan over medium heat.
- Stir the mixture until the sauce thickens and the cornstarch becomes translucent (around 10 minutes.)
- Remove from heat and allow to cool to room temperature.
- Once cooled, I blitzed my mixture in the food processor to remove any big blueberry chunks.
- Cream the butter and icing sugar together until well mixed.
- Add the cream cheese in cubes slowly until incorporated. Add in vanilla extract and continue mixing for 5 minutes until the icing is light and fluffy.
- Gradually add the blueberry sauce and gently fold into the cream cheese frosting.
- Use a serrated knife to trim the tops of the cake to ensure they are flat.
- Place the first cake layer on your cake stand and use an offset spatula to spread a generous layer of lemon curd over the top of the cake.
- Add a big dollop of blueberry frosting on top of the curd and gently spread it out right to the edges.
- Repeat this process with the remaining cakes.
- Add a final layer of frosting to the top of the cake and decorate with fresh flowers and blueberries.
Since this cake was already pretty as a picture, I kept the decoration simple – a few fresh flowers and blueberries was all it needed to offset the gorgeous purple colour of the frosting.
I hope you love this cake as much as I do! What’s your favourite way to use up leftover berries?