Lemon and Blueberry Layer Cake + Cream Cheese Frosting

Makes a four layer 15cm (6”) cake and serves 8-12 people



Lemon and Blueberry Cake

  • 250g unsalted butter, softened
  • 300g (1 1/3 cups) caster sugar
  • 1 tsp vanilla paste
  • Zest of 1 lemon
  • 4 large eggs, at room temperature
  • 300g (2 cups) plain flour
  • 2 tsp baking powder
  • ¼ tsp fine sea salt
  • 100ml whole milk
  • 180g fresh blueberries

Cream Cheese Frosting

  • 200g cream cheese, softened
  • 100g unsalted butter, softened
  • 480g (3 cups) sifted icing sugar
  • 12 tsp lemon juice


  • 125g fresh blueberries
  • Icing sugar (to lightly coat cake)
  • Lemon zest (optional)


Lemon and Blueberry Cake

  1. Preheat oven to 170°C (150°C fan-forced) and grease or line two 15cm (6”) cake tins with greaseproof paper.
  2. Place butter, sugar, vanilla and lemon zest in a free-standing mixer with paddle attachment and beat on medium speed until light and fluffy.
  3. Add eggs, one at a time continuing to beat on medium speed until light and airy. Scrape sides of bowl down with a spatula after each egg to ensure ingredients are well combined.
  4. In a separate bowl, sift together flour, baking powder and salt, then add 1/3 of these dry ingredients to the batter and beat on low speed to combine.
  5. Add 1/3 of the milk to the batter, then continue to alternate adding the dry ingredients and milk and beating on low speed until combined. Take care not to overbeat.
  6. Divide batter evenly between cake tins, weighing the tins to ensure equal volume, then divide blueberries evenly between tins, pressing them in gently below the surface.
  7. Bake in pre-heated oven for approximately 55-60 minutes, or until a cake tester comes out clean.
  8. Allow cakes to cool completely on a wire rack. For easier assembly, chill cakes 30-60 minutes.

Cream Cheese Frosting

  1. Beat cream cheese, butter and sifted icing sugar until light and smooth.
  2. Add lemon juice to desired flavour, but take care not to add too much as you don’t want the frosting to become too soft.
  3. If the frosting is a little soft – refrigerate for 15-30 minutes to firm slightly before assembling the cake. When ready to use, place frosting in a piping bag with a large round nozzle.


  1. Assembling this cake is easiest when the cake and frosting are both slightly chilled.
  2. Level each cake by slicing off the cake domes, then cut them in half lengthways to yield four cake layers in total. Use the base of one layer for the base of the cake, and the base of the other layer (turned upside down) for the top of the cake to avoid crumbs in the frosting.
  3. Place icing sugar in a large plate or tray, and gently run the sides of each cake layer in icing sugar, dusting off excess. This gives the white-washed appearance of the finished layer cake.
  4. Place the first layer on a round cake plate or turn-table and pipe a layer of frosting on the top, starting at the periphery and working your way in, then place the next cake layer on top and gently press down. Repeat frosting and applying each layer, smoothing the top layer of frosting with a palette knife.
  5. Arrange blueberries a circular manner atop the cake.
  6. Place the cake in the fridge for at least 30-60 minutes to allow the layers to set together.
  7. Sprinkle with lemon zest and a dusting of sifting icing sugar, and serve cake at room temperature with a clean sharp hot knife.