Isn't it pretty? A cake perfect for afternoon tea! This is a light and tangy cake, the blueberries add some sweetness.
Ingredients
125g butter, softened in room temperature
1 cup castor sugar
2 eggs
1 tbsp vanilla extract
2 cups self raising flour, sifted
1 tsp baking powder
zest of 2 lemons
Juice of 1 lemon
½ cup buttermilk
1 cup frozen blueberries
200g of cream cheese, softened in room
temperature
3 tbsp butter, softened in room temperature
1 cup icing sugar mix
1 tbsp lemon juice
Method
1.
Preheat oven to 170C.
2.
Cream butter and castor sugar
until light and fluffy.
3.
Add vanilla extract, lemon
zest, lemon juice and eggs and beat until combined.
4.
Add flour, baking powder and
stir gently, adding buttermilk in stages, until all combined.
5.
Carefully stir in the
blueberries, do not overmix.
6.
Spread into a prepared 8 inch
round cake tin and bake for 30 minutes.
7.
Cool on wire rack.
8.
For the icing, beat the cream
cheese, butter and icing sugar adding lemon juice to the right consistency.
9.
Spread the icing on when cake
is completely cooled.
