Blueberry and lemon cake

Blueberry and lemon traybake

I was browsing through my pictures deleting a few bits and bobs like blurry photos that didn’t make it onto the blog, and stumbled across this – I made this a couple of months ago and forgot to post about it at the time!

I was really excited to make this one – a blueberry and lemon traybake with a lemon cream cheese icing from the trusty BBC site, for which you need:

For the cake:

  • 125g butter
  • 225g caster sugar
  • 2 eggs
  • 250g sour cream
  • 1 lemon – juice and zest
  • 300g self-raising flour
  • 1/2 tsp baking powder
  • 150g blueberries

For the icing:

  • 50g butter
  • 300g icing sugar
  • 200g cream cheese
  • 1-2 tbsp lemon juice
  • 50g blueberries

I have to say – the cake is really nice and is perfectly good un-iced…which is just as well as I had a bit of a nightmare with the icing!

No idea why, but when I added everything together, starting at about 1/2 a tablespoon of lemon juice planning to add more to get to the right consistency…it immediately went far far too runny. Futile attempts to rescue it with more icing sugar made next to no difference, nor did chilling it!

I ended up binning most of the icing, after using is as more of a dip that a topping for a couple of pieces of the cake, but if I made this again I wouldn’t even bother with the icing as the sponge is very light and moist on its own, thanks to the sour cream in the recipe. The lemon gives just the right amount of sweetness to stop the cake from being overly sweet, and makes it very hard to resist going back for another piece!

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