blueberry + lemon cake

blueberry lemon (8) blueberry lemon (1) blueberry lemon (6)

We need to talk about the new Bake Off. It’s got the same title and music as normal GBBO, but I think that’s where the similarity ends. They might as well have called it Masterchef: Pâtisserie. Also, Mum and I have decided that the teams need to wear totally different colours. Trying to keep up with who’s who was a bit of a ‘mare. Don’t get me wrong, I’m still going to watch it because cake and cake-making-talent are a very seductive TV combo, but I can understand why so many people were a little disenchanted after last week’s episode. Where do you stand on it?
blueberry lemon (3)

Anyway, back to dissertation-procrastination-land: I made blueberry and lemon cake! You can see that the blueberries sunk { 😦 }, but because I flipped the top cake over, they ended up on the very top and bottom like one of those butterfly paintings from primary school — where you put paint on one half of the paper and then fold it over so it’s symmetrical. Either that or one of those psychoanalysis ink blot drawings; whatever floats your boat.

blueberry lemon (5)

Pretty sure I’ll make this again, but with a few little tweaks. I think I’ll add the blueberries after the batter is in the tins, just sprinkle them on top so they’re a bit more evenly distributed. And I think baking it in three tins would also help that distribution issue and make the cakes more evenly baked in general. Also – pretty icing rosettes! I’m chuffed with how they turned out after a few practice runs, but grossly underestimated the amount of buttercream they’d require. Another time!

blueberry lemon (4)

{This recipe is from Sally’s Baking Addiction}

Blueberry + Lemon Cake

  • Difficulty: time-consuming, but not too stressful
  • Print

Ingredients:

Cake layers:
  • 230g soft, unsalted butter
  • 250g caster sugar
  • 100g soft, brown sugar
  • 4 eggs
  • 1 tbsp vanilla extract
  • ½ tsp salt
  • 345g plain flour + an extra tbsp
  • 1 tbsp baking powder
  • 1 cup buttermilk
  • 3 lemons → zest + juice
  • 260g fresh blueberries
Blueberry buttercream
  • 40g fresh blueberries
  • 150g soft unsalted butter
  • 300g icing sugar
  • 1 tbsp milk
  • thin strips of lemon rind for decoration

Method:

Preheat your oven to 170*C and line two circular tins with greaseproof paper.

Zest and juice your lemons, and wash the blueberries. Set them aside to dry.

Beat together the butter and sugars for a couple of minutes until light and fluffy. Add in the eggs one-by-one and the vanilla. Beat for a couple more minutes.

Sift in the mixed flour, baking powder and salt and mix gently. Next, stir in the zest, juice and buttermilk.

Finally, dry the blueberries with some kitchen roll if they’re still wet and coat with the extra tbsp of flour. Mix them in now –  or I think I’d scatter them on top of the mixture when it’s in the tins – and divide the batter between the tins.

Bake for approx. 45 mins, until a skewer comes out clean. For three tins, Sally suggests 21-26 mins. Leave to cool.

For the buttercream, beat the butter and icing sugar together carefully to start with and then fast for a couple of minutes, until pale and fluffy. Add the milk to thin it out if necessary. Use a dollop of this white icing to sandwich the cakes together.

Heat the blueberries with a splash of water in a small saucepan for around 5 minutes until they’ve broken down. Add this blueberry sauce to the icing {you can push it through a sieve first if you don’t want the bits in the buttercream} and mix through.

Coat the cake in a thin layer of icing to seal in the crumbs and then put it in the fridge to set {crumb coat + chill 😉 }.

When set, use the rest of the buttercream to ice the cake and decorate however you wish.

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2 thoughts on “blueberry + lemon cake

  1. Gorgeous cake Hannah, I love the frosting swirls – they look so pretty especially in with the lovely purple hue.
    To press I’ve only watched the first episode of the patisserie bake off, (aiming to watch the second episode at somepoint this avo), based on that one episode part of me enjoyed it and the other part felt a little let down. As you say it’s not GBBO, they’d have been better naming it something else really. It was lovely watching them make their intricate creations but I found that the whole judging process was quite cold and sterile – there was no warmth or humour to it at all. It may be that that was deliberate though because patisserie work is clearly a precise and demanding skill.
    Angela x

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    • I totally agree, perfection is part of their job description! I thought the second episode was better though, possibly because I went into it with lower expectations.
      Hannah 🙂
      PS. I’m hosting the #fdbloggers chat on Twitter tonight at 8pm if you’re interested!

      Like

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