A Blueberry Bonanza

Over the last couple of years many of my close friends have got matched. This year many of my close friends are hatching. Goodbye hen parties and hello baby showers. What better way to welcome the imminent arrival of a gorgeous new bundle of joy into this world than with cake.

Whenever I’m looking for inspiration for scrumptious cake ideas I turn to The Hummingbird Bakery Book. Each page is filled with goodness, which will leave you licking your lips before you even start baking. For Bibi’s recent baby shower I turned to the Hummingbird’s Blueberry Ring Cake as my starting point and adapted it to create a tiered cake which not only goes well with tea but also goes very well with a glass of fizz.

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Ingredients…

For the cake:
350 g soft butter
350 g golden caster sugar
6 large eggs
500 g plain flour
2tsp of baking powder
4 tsp of vanilla extract
4 tbsp soured cream
4 x 125 punnets of blueberries
4 tbsp of lemon curd for the filing

For the Frosting:
500 g icing sugar
160 g unsalted butter at room temperature
50 ml of milk
A few drops of vanilla extract

The Baking Bit…

– Preheat the oven to fan180C and grease the base of two loose-based round cake tins with butter.
– Put the butter, sugar, eggs, flour, baking powder and vanilla in a bowl. Beat with a wooden spoon or electric mixer until lighter in colour and well mixed. Beat in 4 tbsp of soured cream, and then stir in half the blueberries with a large spoon.
– Split the mixture between both tins and spread it level. Bake for 60 minutes until both have risen, feel firm and spring back when pressed.
– Cool for 10 minutes, then take out of the tins and leave to finish cooling.
– For the frosting, beat the butter with the icing sugar and then add the milk and vanilla extract and continue beating with an electric mixer until smooth and creamy.
– After topping both cakes to make them even spread lemon curd on one side and frosting on the other. Jam them together and spread the remaining frosting on top and decorate with fresh blueberries and a dusting of icing sugar. Finish by adding the rest of the blueberries around the base of the cake. Any remaining frosting can be frozen.

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