There are some winning flavour combinations out there, my Warriors, and lemon and blueberry has to one of my ultimate faves!
It's fresh, zesty and in my humble and amateur baking opinion, the perfect little summer number - juicy plump blueberries (one of your five a day of course), flecks of lemon throughout cake and frosting (one of your five a day of course) and a silky, tangy lemon glaze which smothers the cake like a bakey cakey blanket of luuuuurve!
I was in love with this cake the very moment it left the safe confines of the warm oven. I was even more in love when I took my first bite. That sponge, I tell ya, was the lightest one I've made to date - it practically melted in the mouth. The fact that I forgot to put blueberries IN the cake is an unfortunate oversight but not even that couldn't rain on this tray bake parade.
Some things in life really do taste as good as they look :)
Ginger Warrior, over and out.
- 300g Self-raising flour
- 1 1/2 tsp Baking powder
- 300g Margarine soft (I used Stork)
- 125g Granulated sugar
- 5 Eggs, medium
- 1 Zest of a lemon
- 1 juice of a lemon
- 150g Blueberries (don't forget to pop these bad boys in!)
- 300g icing sugar, sifted
- 50g unsalted butter, at room temperature
- 125g cream cheese, cold
- 1 tbsp of lemon zest
- 1 tsp of lemon juice
- Pre-heat the over to 190ºc/170ºc for a fan oven
- Line a 22cm square tin (I used the rectangular one you see in the picture)
- Sift the flour and baking powder in a bowl and add the margarine, sugar and eggs. Beat until nice and smooth.
- Fold in the lemon juice, the zest and HALF of the blueberries. To prevent the fruit from falling to the bottom of the cake, give them a light coating of flour before adding them to the mixture.
- Spoon the mixture into the prepared tin and tap it on the surface to release any air bubbles.
- Bake for 25-30 minutes or until a skewer placed in the centre of the cake comes out clean
- Let the cake cool completely on a wire rack and prepare the frosting.
- Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
- Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed.
- Add in the lemon zest and lemon juice and continue beating until the frosting is light and fluffy which will probably take at least 5 minutes. If you find that it is too runny you can add in some more icing sugar. For an extra lemony kick I added 1/4 tsp of lemon extract.
- Generously, or not so generously, all depends on how much icing you like (I a fan of a thick layer personally) spread the cream cheese frosting over the blueberries and sprinkle the remaining blueberries at random. Or in uniform lines if you're that way inclined. :)
- Finally, cut into bite size chunks like I did or massive slabs like I will do next time.