Directions
- Preheat Oven and Prepare Tin
Preheat the oven to gas 4 / 180°C / fan 160°C. Line a 20.5 x 30 cm (8 x 12 inch) baking tin with nonstick baking paper. - Cream Butter and Sugar
In a large bowl, cream the butter and sugar together until light and fluffy. - Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until combined. - Fold in Dry Ingredients and Blueberries
Sift together the flour and baking powder. Gently fold into the wet mixture until just combined. Carefully fold in the blueberries. - Bake the Cake
Spoon the batter into the prepared tin and spread evenly. Bake for 30 minutes or until the cake is risen, golden, and a skewer inserted into the center comes out clean. Allow the cake to cool completely in the tin. - Prepare the Lemon Icing
While the cake cools, cream together the butter, cream cheese, icing sugar, and lemon zest until smooth. Chill for at least 30 minutes to firm up slightly. - Ice and Decorate
Spread the lemon icing evenly over the cooled cake and scatter extra blueberries on top for decoration.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 12–16 slices
- Difficulty: Easy
Variations & Substitutions
- Swap blueberries for raspberries, blackberries, or mixed berries.
- Use full-fat cream cheese for a richer icing.
- Add a teaspoon of lemon juice to the icing for extra tang.
Serving Suggestions
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