Summer is here! Baking can be annoying in the summer because it’s hot outside and you don’t want your oven to be on all day making your house a sauna! Plus you probably have better things to do during those hot summer days! But you still want to eat dessert! Don’t worry! I’ve got you covered! Here is a simple recipe to make the perfect summer cake! This light and fresh blueberry lemon cake is so good and so easy to make, I am sure it will become your favourite summer dessert!
Ingredients you’ll need to make this summer cake
- A 6 eggs sponge cake (check out my recipe to make the perfect sponge cake here)
- Whipped cream (check out my recipe to make the perfect whipped cream here)
- A lemon
- Some blueberries
That’s it! I told you it was easy!
How to make this blueberry lemon cake
- Start by making the sponge cake (recipe here). You can make it the day before or in the evening when it’s less hot! I find it easier to bake the 3 layers separately but you can bake a big cake and cut in in 3 layers!
- Let your sponge cake cool down completely.
- Make your homemade whipped cream (recipe here), then add the lemon zest and juice at the end.
- Then it’s time to make the cake!
- Place one layer of sponge cake on a cake decorating turntable (or on a plate!)
- Add a third of the lemon whipped cream and spread.
- Add a third of the blueberries all around.
- Repeat!
- Decorate! I like the naked look for this cake because it’s easy and it makes it look fresh and beautiful! Here is how to do it!
- Scoop the last third of whipped cream on top of your cake and spread it all around.
- Use the excess of whipped cream to cover the sides of the cake.
- Using a long spatula, spread the whipped cream all around the cake pressing lightly so you can still see the sponge cake.
- Add some blueberries on top to make it pretty and voila!
You’re Blueberry Lemon Cake is ready!
Blueberry Lemon Cake
Ingredients
Sponge cake
- 6 Eggs
- 180 g Sugar
- 180 g Flour
Lemon Whipped Cream
- 500 ml Whipping Cream
- 100 g Sugar
- 1 Lemon
Berries
- 1 cup Fresh Blueberries
Instructions
- Start by making the sponge cake (full recipe here). Beat the eggs and sugar on high speed. Add the sifted flour and fold in gently. Poor in the cake pan and bake for 20 minutes at 350F (180C). I find it easier to bake the 3 layers separately but you can bake a big cake and cut in in 3 layers! Let your sponge can cool down completely.
- Make your homemade whipped cream (full recipe and tricks here). In a large bowl, whip cream and sugar on high speed until it thickens. Add the lemon zest and juice and beat until it forms soft peaks.
- Place one layer of sponge cake on a cake decorating turntable (or on a plate!) Add a third of the lemon whipped cream and spread. Add a third of the blueberries all around.
- Repeat!
- Scoop the last third of whipped cream on top of your cake and spread it all around. Use the excess of whipped cream to cover the sides of the cake. Using a long spatula, spread the whipped cream all around the cake pressing lightly so you can still see the sponge cake. Add some blueberries on top to make it pretty and voila!