I have been MIA for 4-5 months, but it has taken a while for me to get back into the flow of university life after spending 2017/18 on a work placement.
It was about time for a makeover, so I’ve acquired a domain, revamped the website and have a new logo courtesy of my good friend (my friends are so talented, honestly).
Over Christmas, I received The Hummingbird Bakery Cookbook from one of my older brothers. There was actually a week in January where I made 4 different cakes. The bakes are so good and very easy to make, so I definitely recommend purchasing this cookbook. It will also save you a lot of money by baking the various cakes, cookies and pies yourselves!
The cake recipe in this post was inspired by The Hummingbird Bakery’s Blueberry Cake. Their version used one 25cm Bundt tin. The recipe below uses two 23cm round cake tins to make it a two-layer cake, and includes a citrus hint from lemons.
For the cream cheese frosting
- 300g icing sugar, sifted
- 50g unsalted butter, room temperature
- 130g full fat cream cheese, cold
- Juice of 1 lemon
- In a bowl, cream together the butter and icing sugar with an electric whisk or free-standing mixer, until a sandy texture is achieved.
- Add in the cream cheese and the lemon juice, then whisk for about 2 minutes until light and fluffy.
For the cake
- 350g unsalted butter, room temperature
- 300g caster sugar
- 450g plain flour, sifted
- 5 large free range eggs
- 3 lemons, zest and juice
- 2 tsp vanilla extract
- 2 + 1/2 tbsp baking powder
- 250ml soured cream
- 250g fresh blueberries (plus more to decorate)
- Preheat the oven to 180ºC (160ºC fan)/ gas mark 4. Grease two 23cm cake tins with butter and lightly flour.
- In a large bowl, cream together the butter and sugar with an electric whisk or free-standing mixer, until well combined and paler in colour.
- Beat in the eggs one at a time, then add the vanilla extract, lemon juice and lemon zest.
- Gradually beat in the flour and the baking powder, then add in the soured cream. Mix until the batter is well combined.
- Fold in the fresh blueberries then separate the batter into the two cake tins. Bake for 40 – 50 minutes, or until the cake springs back when tapped gently.
- Once the cakes have cooled down completely, decorate them as you wish using the cream cheese frosting and top with the extra blueberries.
- Grab a knife and cut yourself a slice!
Tip: lightly coat the blueberries in flour before folding them into the cake batter. This will help slow down the process of the blueberries sinking towards the bottom of the cake.