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Be inspired every day with Living North
September 2021
Reading time 5 minutes

When you bake with fruit, you often get beautiful colours dotted throughout the bakes. Combining berry and citrus flavours is always delicious too...

Lemon and raspberry, blackberry and lemon, or as in this cake, blueberry and lime. I adore it. Baking with blueberries always brings out their flavour and creates a delicious texture, and when topped with a simple buttercream frosting it’s even better.
30 minutes
50–55+ minute
  • 200g unsalted butter
  • 200g caster sugar
  • 200g self-raising flour, plus 1 tbsp for dusting 4 eggs
  • Zest of 1 lime
  • 200g fresh or frozen blueberries
  • For the buttercream
  • 125g unsalted butter, at room temperature 250g icing sugar
  • Juice of 1 lime
  • For the decoration
  • 100g blueberries Lime zest

Preheat the oven to 180C/160C fan and grease and line a 900g loaf tin with parchment paper.

Put the butter and caster sugar into a bowl and beat until light and fluffy. Add the self-raising flour, eggs and lime zest to the bowl, and mix again until combined.

Put the tablespoon of plain flour into a bowl and add the blueberries, mixing until they are coated (this stops the blueberries all sinking to the bottom of the cake). Fold the blueberries through the cake mixture, then pour into the prepared tin and bake for 50–55 minutes, or until baked through. Remove the cake from the oven, and leave to cool fully in the tin while you make the buttercream.

Add the butter to a bowl and beat on its own for
a few minutes to loosen and soften. Add the icing sugar and beat again until combined. Finally, add the lime juice and beat again.

Pipe or spread the buttercream onto the loaf cake, then sprinkle over the blueberries and lime zest.

Extracted from Jane’s Patisserie by Jane Dunn (Ebury Press, £20) Photography by Ellis Parrinder

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