Lemon and Blueberry Sponge Cake

lemon and Blueberry Sponge

This is another of my favourite recipes. I found a similar Blueberry and Lemon Cake in a local coffee shop a little while back and it’s always something I keep choosing when I pop in – I love it there as they bake their cakes freshly that morning – it’s testament to them as you can guarantee they’ll sell out before the end of the day! It’s also really easy to make at home, so I decided to have a go so I could share this with you (although it’s equally nice, if not nicer, when you eat a piece someone else has baked).

The lemon and blueberry work really well together and are delicious in a light sponge cake. The slight lemon taste in the icing also brings the cake together – I could eat a piece right now (seriously, you can’t hear it but my tummy is rumbling louder than I’m tapping on my keyboard!)

If you want to make your own, you will need:

  • 100g self raising flour
  • 100g caster sugar
  • 100g butter
  • 2 eggs
  • 1 small punnet of blueberries (80-100g)
  • Rind of 1 lemon
  • Icing sugar
  • 2-3 teaspoons on lemon juice

You will also need:

  • A mixing bowl
  • Metal dessert spoon
  • 7” cake tin
  • Measuring scales
  • Measuring jug (or similar) to beat your eggs in
  • Whisk
  • Cooling rack
  • Fine grater

Method:

  1. If you chill your eggs, you’ll need to ensure they are at room temperature before you begin
  2. Line or grease (with butter) your cake tin (I like to use liners from Lakeland like these)
  3. In your mixing bowl, cream your butter and sugar until light and fluffy
  4. Beat your two eggs in a jug with your whisk and slowly add to your mixing bowl a bit at a time to avoid curdling (don’t worry if it does, the next step should sort this out!)
  5. Add your flour, folding lightly into the mixture so you have a smooth batter
  6. Add your blueberries and lemon rind and fold in gently
  7. Turn your mixture into your lined cake tin
  8. Bake in the oven at 180 degrees Celsius (Gas Mark 5) for 15-20 minutes until lightly golden (to test your cake, stick a long needle into the centre of your cake; if it comes out clean, your cake is ready)
  9. When cooked, turn your cake onto a cooling rack until completely cooled
  10. Make your icing to the instructions on your icing sugar packet (making this as thick or as thin as you would like) – instead of water, use your lemon juice
  11. Spread evenly over your cake and leave to set

If you enjoyed this recipe, you will love my Blueberry Muffin recipe. Or if you’re looking for something more citrus, check out my recipe for Lemon Drizzle Cake.

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