Sandro's Blueberry and Lemon Sponge Cake

Monday 3 April at 9:43am

Looking for a desert for Easter Weekend? Sandro's luscious blueberry & lemon cake is your answer.

Serves 12

Ingredients:

For the cake:

340g self-raising flour

1 ½ tsp baking powder

340g caster sugar

340g butter, melted

6 medium eggs

5 tbsp milk

1 tsp vanilla bean paste

Zest of 3 lemons

300g blueberries, chop half, leave half whole

For the cream cheese frosting:

100g unsalted butter

100g icing sugar

200g full-fat cream cheese

1 tsp vanilla bean paste

To decorate:

Extra lemon zest

Handful blueberries

Method:

Preheat the oven to 180C/160C fan/gas mark 4. Grease and line a 20 cm cake tin.
For the cake: Place the flour, baking powder and sugar in a bowl and mix to combine.
In a separate bowl, mix the butter, eggs, milk, vanilla and lemon zest until well combined.
Make a well in the middle of the dry ingredients and pour the in the wet ingredients, mix to a smooth batter.
Lightly coat the blueberries in flour and then fold into the cake mixture.
Pour the batter into the prepared cake tin and bake for 35-40minutes.
Remove from the oven and allow to cool slightly in the tin, then remove from the tin and transfer to a cooling rack to cool completely before decorating.
Cream cheese frosting: Whilst the cake is cooling, make the cream cheese by beating the butter until pale in colour and creamy.
Mix in the icing sugar until a smooth buttercream, then add the cream cheese and the vanilla and beat for a further 1-2 minutes.
Place in the fridge to keep cool until ready to use.
To decorate: Spoon the cream cheese onto the cake swirl with a palette knife, spatula or spoon. Decorate with extra lemon zest and blueberries.