25 October 2012

Blueberry Cake & Cream Cheese Icing



What you need.

cake...
250g unsalted butter
250g caster sugar
4 eggs
250g self-raising flour
200g blueberries
1 tsp vanilla essence

icing...
500g icing sugar
200g cream cheese
75g unsalted butter
Zest of a lemon
  • To make the cakes: Combine the butter and sugar until light and fluffy, add the eggs one at a time then fold in flour. 
  • If you add frozen blueberries to the mixture, you will really struggle to divide the batter - so fill two/three cake tins with the mixture then sprinkle the frozen blueberries over the top, pressing them into the batter. 
  • Bake in the oven for about 25 minutes at 180˚C. Allow to cool on a wire-wrack.
  • Cream cheese icing is tricky so make sure all your ingredients are cold before you start and do it as fast as you can. Beat the butter and lemon zest into the icing sugar then fold the cream cheese into the mixture as carefully as you can. If it gets a bit sloppy, put into the fridge until it hardens up again. 
  • Spread the bottoms of both cakes with the icing and pop one on top of the other. If they are risen on the top, just slice it off so its even otherwise you'll get an unbalanced cake. My cream cheese icing got too sloppy and it took TWO WHOLE DAYS to ice. Not ideal.
  • Don't wait until you get involved and enjoy. Blueberries and cream cheese are such a good combo. 

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