Blueberry, Lemon and Thyme Cake

Ingredients

Sponge

220g Matthews Cotswold Self Raising Flour, sifted

100 caster sugar 

3 large eggs 

100ml vegetable oil 

50ml milk

1/2 teaspoon baking soda

Zest of 2 lemons

150g blueberries 

Bagna

150ml water

50ml lemon juice 

75g caster sugar 

Thyme, to taste 

Frosting

250g unsalted butter, at room temperature 

500 g icing sugar 

1-2 tbsp milk

1/2 teaspoon lemon extract 

To finish

Fresh blueberries 

Lemon slices

Thyme

Buy the flour:

 Self Raising Flour
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Self Raising Flour
£1.95 - £9.50

Serves 12-14

Prep time: 20 mins, plus decorating time

Bake time: 35 mins

Flour used: Self Raising

 

Method 

  1. In a large mixing bowl add the eggs, sugar and oil and whisk until nice and fluffy.
  2. Add the milk and lemon zest and mix.
  3. Add the flour and baking soda and mix with a spatula.
  4. Add the blueberries and mix gently.
  5. Pour the mixture into a greased 6 inches tin.
  6. Bake in a preheated oven to 180°C/160° fan/gas 4 for about 35 mins.
  7. Transfer onto a cooling rack and let cool down.
  8. Prepare the bagna by simply adding the ingredients into a small saucepan and bringing it to the boil. Reduce the heat and let simmer for about 10 mins.
  9. Prepare the buttercream. Add the butter into a mixing bowl and whisk for 5 mins then add half of the icing sugar and beat for a few mins. Add the remaining sugar and beat for another 2-3 mins. Add the milk and lemon extract and mix until well combined.
  10. Cut the cooled cake into 3 disks.
  11. Wet the first disk with some bagna then spread some buttercream on it. 
  12. Cover with the second disk.
  13. Repeat.
  14. Spread a generous amount of buttercream on the top and around the cake then with the help of a spatula scrape until smooth. 
  15. Decorate with a few buttercream swirls, fresh blueberries, lemon slices and thyme.
  16. Enjoy!

    Thank you so much to Gabriella Morelli @bebbasrecipes_and_ph for providing this recipe. If you’d like to see more, please visit their Instagram page.

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