Class 77 - Lemon & Blueberry Cake recipe

INGREDIENTS

• 135g softened butter, plus extra for greasing
• 100g full-fat Greek yoghurt, plus extra to serve
• 3 medium eggs
• Zest and juice of 1 lemon, plus extra zest to decorate
• 150g self-raising flour
• 135g golden caster sugar
• 150g blueberries, plus extra to serve

• 250g unsalted butter, softened
• 500g icing sugar, sifted
• 1 tsp vanilla extract
• A little milk, to loosen
• 3 tbsp blueberry jam

METHOD

• Prepare the tins: Grease and line two 15cm (6in) round cake tins, or use silicone moulds that fit your air fryer or oven.
• Make the sponge batter: Put the 135g butter, Greek yoghurt, eggs, lemon zest and juice, flour, and caster sugar in a large bowl. Mix briefly with an electric whisk until the batter just comes together. Do not overmix.
• Layer the fruit: Divide half the batter equally between the prepared tins. Sprinkle over half the blueberries, then top with the remaining batter. Sprinkle over the remaining blueberries. (This layering helps prevent all the fruit from sinking to the bottom).
• Bake (Air Fryer Method): Preheat the air fryer to 140°C. Bake for 25–30 minutes until risen, golden, and slightly shrinking away from the sides. A skewer inserted into the centre should come out clean.
• Cool the cakes: Cool in the tins for 10–15 minutes, then turn out onto a wire rack to cool completely. Trim the tops of the cakes to level them with a serrated knife, if needed.
• Whip the buttercream: To make the buttercream, beat the 250g butter until smooth and creamy, then gradually beat in the icing sugar and vanilla until you have a light, smooth, and fluffy buttercream. Loosen with a little milk to make it easier to spread but make sure it still holds its shape.
• Fill the cake: Place one cake onto a plate or stand and spread over about 150g of buttercream. Make a well in the middle with a palette knife, pushing the buttercream out to the edge, and fill the middle with 2 tablespoons of the jam. Place the second cake on top.
• Decorate: Cover the top and sides of both cakes with the remaining buttercream, using a palette knife to spread it around smoothly. Using the tip of a knife or the back of a teaspoon, splodge dots of the remaining jam around the sides and dot over the top. Using a toothed scraper, drag around the outside to sweep the jam through. Use the tip of a palette knife or the handle of a teaspoon to make a circular swirl over the top of the cake to add a spiral design and sweep the jam through the icing.

Recipe Tips

• Why use Greek Yoghurt?: The acidity in the yoghurt reacts with the raising agents to create a tender crumb, while the fat content keeps the sponge moist for days
• Air Fryer vs. Oven: This specific recipe is optimized for an air fryer at 140°C. If baking in a conventional fan oven, you typically need to increase the temperature to 160°C–170°C and bake for roughly the same time, checking after 25 minutes.
• Preventing Curdling: When mixing the “all-in-one” batter, if the eggs are very cold and the butter is soft, the mixture might look curdled. The flour usually stabilizes this, but ensure your ingredients are at room temperature for the smoothest emulsion.
• The “Swirl” Effect: When dragging the jam through the buttercream, don’t overwork it, or you will just turn the icing purple. You want distinct streaks of jam for visual appeal.
• Tin Size matters: This recipe uses 15cm (6in) tins, which are smaller than standard sandwich tins. This creates a tall, cute cake perfect for smaller gatherings or air fryer baskets.