Lemon & Blueberry Cake

Lemon and Blueberry Cake 

I demonstrated this recipe on IrelandAm on 31st August 2018

This is an all-in-one cake batter so it is important to have all your ingredients at room temperature.  


360g self raising flour
360g caster sugar
360g room temperature butter
6 eggs
Zest of 1 large lemon
1 small punnet blueberries
Drop vanilla extract 


400g icing sugar
200g room temperature butter
Lemon curd (shop bought or home-made, see recipe below)  

 3 x 8” cake tins, greased and base lined 


In a mixing bowl cream together the flour, sugar, butter, eggs, vanilla and lemon zest until you get a smooth batter. Carefully fold in the blueberries.  

Divide the batter between the three cake tins and bake at 175C for 25 minutes until well risen and golden.  

Meanwhile make the buttercream filling: Cream together 400g of sifted icing sugar and 200g soft butter. Continue to beat vigorously to create a soft buttercream. Stir in a tablespoon of lemon curd to give it a lovely lemon flavour.  

 When the cakes are baked, leave in the tins for a few minutes to settle, then turn out onto racks to cool.  

 When cool, sandwich with a layer of lemon curd and butter cream. Coat the outside of the cake with buttercream and then top with a few fresh blueberries to decorate.   

Lemon Curd 

This recipe uses a lot of lemons and eggs but is so delicious in cakes or spread on warm toast or scones. Keeps for about a week in the fridge.  A really useful recipe to have in your repertoire. 

150g butter
300g caster sugar
Juice of 6 lemons
4 eggs
2 egg yolks 


In a saucepan gently melt the butter, sugar and lemon juice. (Do not boil)   

Beat the eggs and egg yolks together and add to the warm mixture in the saucepan.  

Stir slowly over a low heat until the mix thickens and coats the back of a wooden spoon. 

Pass the curd through a sieve into a bowl and leave to cool.  






2 thoughts on “Lemon & Blueberry Cake”

  1. Hi Kelly, just wondering how long this cake would last and how should it be stored?
    Also should I coat it with apricot jam before icing?
    Thanks for all your tips your recipes are always brilliant! X

    1. Hi Emma,
      The cake should last about 5 days covered in a cool place – not a fridge however as it stales quicker in a fridge. I would cover any cut edges closely with cling to stop them drying out.
      There’s no need to coat with apricot jam, the icing will stick to the sides ok once it is whipped up well till nice and soft before using.
      Good luck x

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