Now That’s Entertaining: Lemon & Blueberry Cake

July 7, 2014

Blended into smoothies, pumping up pancakes or simply fresh-picked and eaten off the bush, there’s no denying the appeal of blueberries. We’re such blueberryphiles that we think they should have their own holiday andwouldn’t you know it?the USDA agrees, proclaiming July National Blueberry Month. For a tasty treat worthy of such a high honor, we turned to Gillian, Nichola and Linsey Reith, proprietors of the Glasgow café Three Sisters Bake and authors of a cookbook by the same name, for the most crowd-pleasing, sense-delighting, blueberriest cake they could conjure. We think you’ll agree it’s got the summer blues in the best way possible.

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Lemon and Blueberry CakefromThree Sisters Bake

This cake is a regular guest in our cake cabinet and has proved hugely popular. With a heaped topping of blueberries, it makes a beautiful and mouthwatering centerpiece for a special event or afternoon tea.

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Serves 810

Equipment:8-inch round springform pan

For the cake6 oz unsalted butter, softened or at room temperature
8 oz (scant 2 cups) self-rising flour, sifted
6 oz (generous ‚¾ cup) super-fine sugar
3 large eggs, at room temperature
1 teaspoon baking powder
1 teaspoon vanilla extract
2 fl oz crĬme fraĨche
grated zest of 2 unwaxed lemons
large container of blueberries (about 10 oz)

For the icing5 oz (scant 2/3 cup) full-fat cream cheese
2 ‚½ oz (generous ‚½ cup) confectioners sugar, plus a little extra for dusting
grated zest and juice of 1 unwaxed lemon

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Preheat the oven to 320‚°F

Line the base and sides of the cake pan with parchment paper.

Place the butter, flour, sugar, eggs, baking powder and vanilla extract in a large bowl and beat with an electric hand mixer for a few minutes until the mixture is light and fluffy. Add the crĬme fraĨche and lemon zest and beat the mixture for another 30 seconds. Stir in two handfuls of the blueberries.

Pour the mixture into the prepared pan and bake for 4050 minutes until golden brown. Test to see if the cake is cooked by inserting a skewer into the middle of the cake. If it comes out clean, the cake is cooked. If not, bake for a few more minutes.

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To make the icing, beat the cream cheese and confectioners sugar together until smooth. Add the lemon zest and juice and stir through.

Remove the cake from the oven and allow to cool a little in the pan, then turn out onto a wire rack. Once the cake has cooled, spread the icing on top, scatter over the remaining blueberries and dust with confectioners sugar.

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