Lemon Blueberry Victoria Cake
Victoria cake is a classic type of butter based pound cake, that is filled with buttercream. This specific cake combines the tartness of lemon and blueberries with the sweetness that is coming from the cake and the blueberry filling at the top of the cake. It was an absolute hit. Lemonade is actually used instead of sugar syrup so it adds more to the overall lemon flavors.
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Lemon Blueberry Victoria Cake:
Equipment: Round cake pan, 15cm (d) x 7.5cm (h)
Recipe: A single, Three-layers, Victoria cake
For the cake:
| Ingredient | Amount (g / units) |
| Softened Unsalted Butter (Room Temperature) | 100g |
| White Granulated Sugar | 85g |
| Eggs | 50g |
| Cake flour | 80g |
| Almond Meal | 30g |
| Baking Powder | 5g (1 tsp) |
| Vanilla Extract | 7g |
| Milk | 35g |
| Salt | 1/8 tsp |
| Lemon Zest | 1 tbsp |
| Lemon Juice | 30g |
| Blueberries (Fresh, or Frozen but unthawed) | 75g |
For the blueberry topping:
| Ingredient | Amount (g / units) |
| Blueberries (Fresh, or Frozen) | 80g |
| White Granulated Sugar | 30g |
| Lemon Juice | 15g |
| Cornstarch | 5g |
| Water | 20g |
For the lemon German Buttercream:
| Ingredient | Amount (g / units) |
| German Buttercream (prepare according to the recipe here) | 325g, divided as follows: |
| Insert Cream | 150g |
| Top Layer Cream | 100g |
| Icing Cream | 50g |
| Piping Cream | 30g |
Cake preparation and assembly instructions:
Cake batter:
- Line the bottom and sides of the baking pan with parchment paper and set to the side.
- Preheat your oven to 170C (fan mode off), setting a baking rack at the lowest level of your oven.
- In a bowl, using an electric handheld mixer or using a standing mixer fitted with the paddle attachment, cream the butter, sugar, lemon zest and salt on medium speed until light and fluffy, about 2-3 minutes.
- Mix the eggs with the milk and vanilla, and gradually add it to the butter mixture, in 8-10 parts, mixing on medium speed and occasionally scraping the bowl to ensure even mixing.
- Sift the dry ingredients: flour, almond meal and baking powder, and incorporate into the butter mixture with folding motions.
- When the batter is about 85% combined, add the lemon juice in two parts, and incorporate with folding motions.
- Add the blueberries and fold lightly.
- Pour the cake batter into a baking pan lined with parchment paper, and bake for 40 minutes or until a cake tester inserted into the center of the cake comes out clean.
- Transfer the cake to a cooling rack and allow it to cool down 10 minutes before unmolding and letting it cool down completely.
- Once the cake has cooled down, slice it in half to make two cake sheets, about 2cm each.
Blueberry topping:
- In a small saucepan, combine the blueberries and sugar and cook on medium heat until the sugar dissolves completely and the mixture is lightly boiling. Add the lemon juice and stir.
- In a separate small bowl, mix the cornstarch with the water and add it into the saucepan.
- Cook on medium heat until the mixture thickens. Cool down to room temperature before using.
German buttercream:
Prepare the buttercream as per the separate instructions.
Add the zest of one lemon and two drops of lemon oil (optional) before thickening the custard. Add about 20g of lemon juice to the custard after it had been cooked.
Assembly:
- Brush the cake sheets with optional simple sugar syrup or a lemonade.
- Fill the cake with about 150g of the cream and cover it with the next cake sheet.
- Top the cake with about 100g of the cream, and use about 50g to coat the sides of the cake.
- Use the rest of the cream to pipe decorations.
- Pile the blueberry topping at the center.
