blueberry and lemon layer cake

This felt like a purely selfish bake. I had no reason to bake a triple layer cake, which I usually feel deserves an "occasion", I just really wanted one.

It was only 6 inches in diameter though. A satisfying size and height of cake without being massive.

I based this cake on a tasty cake I ate in Edinburgh earlier in the year and also one I bookmarked on Sweetapolita ages ago. I loved the look and flavour of a lemon layer sandwiched between blueberry studded layers. Although my layering isn't as distinct as Sweetapolita's I still think it makes an attractive cake.

I couldn't decide whether I wanted to use lemon curd or blueberry jam with my lemon butter icing between the layers. In the end I went with both: jam between the bottom and middle layer and curd between the middle and top. They both offer something different flavour wise so I think that was a good choice.

I also toyed with the idea of going for a smooth icing coverage to finish the cake. After a few attempts I came to the conclusion that I don't own a large enough palette knife, I don't have the patience (or skill?) required and ultimately I don't particularly care! I actually really like textured icing. It looks homely and inviting and takes me less time to do therefore I get to eat cake quicker. And that's the most important thing, right?

Flavour wise this cake is a real sharp, sweet and tart sensation for the taste buds. Mum even declared "this is one of the best cakes you've made in a while". I'll take that compliment! I must admit I prefer sweet and sour flavour combinations to sweet and salty, although I'm expecting people may throw their cooking utensils at me for admitting that. Don't get me wrong, salted caramel is good, but I find it hard to go past a sharp and sweet lemon bake.

Now if you excuse me I'm going to go and scream into a pillow. It has been one of those days...

Blueberry and lemon layer cake
I baked this a couple of weeks ago and stupidly didn't write anything down so my memory of this is a bit sketchy. I think this is what I used though!

200g caster sugar
200g stork margarine (or butter)
3 large eggs
200g self raising flour
zest of 2 lemons
1 tbsp lemon juice
1 tbsp milk (I think!)
2 small packets of blueberries (I think they were about 150g each)

icing and filling:
450g icing sugar
150g butter (I use slightly salted)
lemon juice to taste
lemon curd
blueberry jam

Preheat the oven to 180C/170 fan/Gas 4. Grease and line three 6 inch round cake tins. Beat together the sugar and margarine/butter for 5 minutes until pale, light and fluffy. Add the eggs one at a time and mix well between each addition. Sift in the flour and add the lemon zest and 1 tbsp of lemon juice and milk. Mix until everything is smooth and fully combined. Divide the mixture between the three tins. Coat a packet of the blueberries in a small amount of flour (to stop them sinking in the mix) and lightly press the blueberries into the surface of two of the cake mixes. I can't remember if I used the whole blueberry packet, but I basically just pressed in enough to roughly cover the surface. 

Bake in the middle of the oven for about 20 minutes until risen, golden, springy to touch and the edges of the cake have come away from the tin. I only have two tins so the plain lemon layer was baked separately afterwards. If I remember correctly, I think the blueberry sponges took longer to bake, possibly up to 30 minutes, probably due to the addition of the blueberries to the mixture. Once cooked, leave to cool in the tins for a few minutes before turning out onto a wire rack to finish cooling.

For the icing, beat together the icing sugar, butter and enough lemon juice to achieve a nice spreadable consistency. Use to sandwich between the cakes (along with the jam and/or curd!) and coat the top and outside of the cake. Decorate your cake with any remaining blueberries.