Blueberry and Lemon Cake
This cake makes a delicious dessert cake with its cheese cake style topping or with a cup of tea as a treat.
Ingredients
150g unsalted butter, softened, plus extra for greasing
190g caster sugar
1 lemon, zest and 2tbsp juice
1tsp vanilla paste or extract
3 large eggs, beaten
100g self-raising flour
100g ground almonds
250g blueberries
Topping
200g full fat cream cheese
4 tbsp best lemon curd
Method
Preheat the oven to 170C, grease and line a 20cm spring form or loose bottom tin, with baking parchment. Put the butter and caster sugar in a large mixing bowl and beat with an electric hand mixer or wooden spoon until light and fluffy. Beat in the lemon zest, juice and vanilla. Add the beaten eggs in small amounts, scraping down the sides of the bowl. The mix may split a little but it will come back together. Add the flour and stir in using a large metal spoon followed by the ground almonds. Fold in 150g blueberries, keeping the rest for the top. Pour into the prepared tin and cook for 40 to 50 minutes or until risen, firm to touch and springs back when lightly pressed. Cool in the tin for 10 minutes, then take out of the tin and cool on a wire rack.
Put the cream cheese into a bowl and beat lightly. Add the lemon curd beat until completely mixed together. Chill the cream cheese topping in the fridge until ready to serve the cake. Spread over the cake and top with the blueberries.
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