Serves 12-14

Prep time: 20 mins, plus decorating time

Bake time: 35 mins

Flour used: Self Raising



  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.

    Older Post Newer Post