Blueberries are delicious with a little lemon or lime and in this cake I’ve used them with lemon and white chocolate. The lemon adds a slight tartness to the blueberries and really brings out their flavour. The white chocolate adds a creamy sweetness that really complements this.
I made a 6” round sponge, using two 6” round baking tins.
For the sponges:-
200g softened butter
200g caster sugar
200g self-raising flour
3-4 medium eggs, beaten (you will need 200g weight)
Zest of 2 lemons
Preheat the oven to 160c. Grease and line the two baking tins.
Mix all the ingredients together, I beat the sugar and butter first and then add the beaten eggs, flour and zest and beat for a further minute.
Divide the mixture between the two baking tins and bake for around 20 – 25 minutes until golden brown, firm to touch and a skewer inserted comes out clean.
While waiting for the cake prepare a
Juice of 2 Lemons
100g Granulated sugar
Place the sugar and lemon in a pan and heat gently to dissolve the sugar. Then bring to the boil, boiling rapidly until the mixture starts to become syrupy. Add the blueberries and simmer until the mixture reduces and becomes thicker. You can test by dropping a little onto a cold plate. Only stir very gently as the blueberries will break up too much. Leave to cool completely before adding to the cake.
When the two sponge cakes are baked and fully cooled they are filled with white chocolate buttercream and the blueberry mixture.
White Chocolate Buttercream
Melt 100g white chocolate. When it’s almost cool but not set, add 50g softened butter, 250g icing sugar and 1 teaspoon vanilla extract and beat well.
I’m entering this cake into this month’s We Should Cocoa challenge at Tin and Thyme as the theme is baking with chocolate and blueberries.