Lemon & Blueberry Sponge

Lemon & Blueberry Sponge

Mothers Day is quickly approaching so we thought we would share with you a lovely recipe for a gorgeous Lemon and Blueberry Sponge. Perfect to drop off as a gift or to hopefully share a slice with a cup of tea in the garden.

Lemon & Blueberry Sponge

  • Makes 18” round cake

Lemon & Blueberry Sponge:

  • 400g self raising flour plus 1 tbsp to coat the berries
  • 1 tsp baking powder
  • 660g caster sugar
  • 350g unsalted butter
  • Pinch of salt
  • 6 eggs, beaten
  • 120 ml sour cream
  • Grated zest of 2 lemons
  • 350g blueberries, fresh or frozen

Cream Cheese Frosting:

  • 180g butter
  • 180g icing sugar
  • 360g Philadelphia cream cheese (it works the best!), drained of any excess liquid
  • 3 tbsp Lemon Curd (or to taste)


  • Blueberries & Edible leaves & Flowers
  • 2 x 8” round tins, 3” deep
Step 1

Making the cake layers

  • Line & grease your tins. Preheat the oven to 150C.
  • Toss the blueberries in the tbsp of flour to coat.
  • Sift together the flour, salt & baking powder.
  • Melt the butter, allow to cool slightly then add the eggs and sour cream.
  • Stir the flour mix into the wet ingredients and gently fold until combined.
  • Fold in the blueberries and zest, being careful not to overmix.
  • Divide the mixture between the two tins and bake for 1 hour, or until the cake is firm to touch and golden in colour. Leave to cool in the tin.
  • Once the cake has cooled, cut the cakes horizontally to give you four equal layers.

Step 2

Making the Cream Cheese Frosting

  • Cream together the butter, sugar and extract.
  • In another bowl, carefully break up the cream cheese a little.
  • Add some of the butter mixture to the cream cheese and gently fold together. This will help the ingredients to all mix together nicely when you add it all together, as it can have a tendency to split and become runny.
  • Add the cream cheese mix to the remaining buttercream mix and gently mix to combine. Be careful not to overmix.
  • Add lemon curd to taste. Chill if not using straight away.

Step 3

Layering the cake

  • Add the first layer of cake to your cake stand or plate.
  • Add around ¼ of the mixture to the top and spread evenly.
  • Repeat until all 4 layers are used.
  • Use the remaining mixture to top your cake.
  • Use a spatula to spread any excess around the cake, smoothing as you go.
  • Decorate with blueberries and edible flowers.