Blueberry & Lime Cake

These are the type of cakes I love but rarely get to make, hence why I’m such a keen member of Clandestine Cake Club. You can’t complain about getting the opportunity to bake a big proper cake and share it with like-minded people. This was made for a last-minute Clandestine Cake Club, details of which will come clear soon.

There was some prerequisites for the cake. While there was no theme for the event it needed to be a cake that could sit in my car while at work and stay intact in the dash along the A38 to Derby. I also wanted to it be a summery cake. This is essentially a giant version of the cupcakes I made for a friends 30th birthday.

I ended up piping more buttercream on the cake than I intended too. I have 3 cake tins that are allegedly the same size but between the smallest and largest tin there is a 2cm difference. Usually it’s not too noticable, but in this case it was so I trimmed one layer, only to make it even more noticeable with a raw edge. Icing can hide a multitude of sins. It also does a good job to sticking the cake to the plate during transportation. The buttercream on this cake looks remarkably like duchess potatoes the dinnerladies used to serve in school for lunch, but I promise this tastes better.

Blueberry & Lime Cake
Serves 12

240g caster sugar

240g Stork or butter

4 large eggs

240g self raising flour

250g fresh blueberries

2 limes

150g lime curd

250g unsalted butter, softened

500g icing sugar

1) Line the bottom of two 20cm cake tins with baking parchment. Preheat oven to 180°c.

2) Beat the butter and sugar together until fluffy then beat in the eggs one at a time until well combined. Before adding the fourth egg add a spoonful of the flour into the mix to help stop the mixture curdling.

3) Stir in the zest and juice of one lime then fold in the flour. It needs to be of dropping consistency (in other words it drops off the sponge easily). If not, add a small amount of milk to help loosen the batter.

4) Share the cake batter between the two tins then sprinkle 130g of the blueberries over the two cakes.  Bake for around 30 minutes until the cakes are risen, golden and a skewer comes of out the cake clean.

5) Allow the cake for rest for a few minutes for the cake to rest before turning it out of the tin and removing the baking paper. Allow to cool on a wire rack before filling.

6) Place the bottom layer on a plate then cover with a thick layer of lime curd and sprinkle with 60g of blueberries.

7) Put the second layer on top of the first. To make the buttercream beat together the softened buttercream, icing sugar along with zest and juice of one lime until icing is light and fluffy. Spoon into a piping bag and pipe on to cake.

8) When ready to serve decorate with the remaining blueberries.

Post Author: Jules

Freelance food geek who's passionate about food education.

8 thoughts on “Blueberry & Lime Cake


    (March 26, 2012 - 8:48 pm)

    What a gorgeous combination of flavours. I just love your piping work too. I miss cakes like this as I used to be a huge fan of black forest gateau with piped cream and flaked chocolate which creates a cake with a sense of occasion. I would love to be a part of one of these “CCC” clubs, so much fun must be had!


    (March 27, 2012 - 12:17 pm)

    I love the idea of the CCC – what could be better than meeting up with fellow cake lovers and trying tons of different cakes? Especially if they’re all as delicious as this one :-)


    (March 27, 2012 - 6:21 pm)

    It looks amazing and a striking colour contrast too between the buttercream and blueberries. Great tip about using buttercream to stick cake to plate. Hope you enjoyed CCC, I’m going to my first one in April.


    (March 27, 2012 - 9:24 pm)

    I love the look of this cake – it’s so perfect for spring! Love the combination of lemon and blueberries, has made me look forward to summer and the berry overload.

    Charlotte @gofreecakes

    (March 28, 2012 - 9:12 pm)

    This looks great, I particularly like the idea of blueberries and lime together!


    (March 29, 2012 - 9:42 pm)

    Love this cake!

    Fuss Free Helen

    (March 31, 2012 - 11:28 am)

    It looks and sounds lovely!

    I have just signed up for my local CCC – VERY excited about it!


      (March 31, 2012 - 5:14 pm)

      Helen, have a wonderful time. You’ll love it.

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