Sunday, 1 June 2014

Blueberry sandwich cake

It seemed like too long since I’d made a good old fashioned sandwich cake.  Likewise anything with blueberries.  Likewise anything with curd.  Therefore I decided to incorporate all three and make a blueberry sponge cake sandwiched with blueberry curd and buttercream. 

Most of the components of this cake are adapted from other recipes I’ve featured on my site before – the new element is the addition of the natural yoghurt in the buttercream.  It adds a nice tang and helps to cut through the sweetness of the buttercream.  I was very pleased also with the blueberry curd; I’ve yet to meet a fruit curd I didn’t like (other than lemon, obviously!)

Adding some of the curd to the buttercream made it a wonderful colour whilst keeping it natural.  Regular readers will know that I’m not mad on adding colour for the sake of it (I will occasionally do so but it has to be natural), but here the curd adds flavour too; it was a particularly fruity buttercream!

I state in the recipe to have some extra blueberries for decoration.  I put some aside but then, barely ten minutes later, ate them having completely forgotten what they were saved for.  Luckily I had some wafer daisies in the cupboard!


For the blueberry curd:
225g blueberries
2 tablespoons water
140g caster sugar
2 eggs, beaten
35g unsalted butter

For the blueberry sponge:
200g unsalted butter, at room temperature
200g caster sugar
4 eggs
200g self raising flour
1 teaspoon baking powder
2 tablespoons milk
150g blueberries

For the buttercream:
200g unsalted butter, at room temperature
400g icing sugar
3 tablespoons natural yoghurt
2 tablespoons blueberry curd

To spread on the cake: virtually all of the blueberry curd
To decorate the cake: handful of blueberries (I forgot why I’d saved some and ate them, hence no blueberries on my cake)


Start by making the blueberry curd: place the blueberries in a saucepan with the water, bring to the boil, then reduce the heat and simmer for 10 minutes or until the fruit has collapsed to a mush.

Pass through a sieve using a spoon (or sieving mushroom) to push through as much puree as possible.

Discard the pulp and put the puree either in a bain marie saucepan or in a heatproof bowl over a saucepan of simmering water (the bowl mustn’t touch the water or you’ll get scrambled eggs).

Add the caster sugar, eggs and butter and stir until all the ingredients are melted and combined.

Continue to stir until the curd thickens – this can take a while so don’t panic and think it’s gone wrong; I usually find it takes about 15 minutes.

Once you can leave a trail on the surface of the curd it is ready.  It will firm up more as it cools.

Remove from the heat.

Spoon into a bowl or jar – I sieve it at this point just to make sure there are no lumps - and leave to cool completely before refrigerating.

Now make the sponge: preheat the oven to 190°C/fan oven 170°C/375°F/gas mark 5.

Line two loose bottomed 20cm round sandwich pans with baking paper.

Beat together the butter and sugar until light and fluffy – do not skimp on this stage.

Beat in the eggs one at a time, adding some of the flour if the mixture looks like it is curdling.

Fold in the flour and baking powder.

Stir in the milk.

Spoon the batter into the two pans and level the surface.

Scatter the blueberries over the top of both batters and press down gently.

Bake for approximately 20-25 minutes or until a skewer inserted into the sponge comes out cleanly.

Cool in the tins for 10 minutes before turning out the sponges and leaving to cool completely on a wire rack.

Store in an airtight container until you are ready to ‘build’ the cake.

Now make the buttercream: beat the butter until it is soft and whippy.

Add the icing sugar, yoghurt and blueberry curd and beat until well combined and smooth.

You are now ready to ‘build’ the cake: place one of the sponges on the serving plate.

Spread the blueberry curd onto the sponge and top with some buttercream.

Place the other sponge on top.

Cover the cake with the remaining buttercream.

Refrigerate until 45 minutes before serving.

Bask in the glory of the wonderful thing you have created.



Baking Addict said...

I love blueberries but have never made a blueberry curd. Your sponge cakes always look so light and tasty with an impressive height. I also like the addition of yoghurt which I've been using more of recently.

Librarian Lavender said...

Such a beautiful and cheerful looking cake! I love the color and the flowers, it's really gorgeous!

Lucy said...

I don't know why I've never thought of making a fruit curd with anything other than citrus fruit. This sounds delicious and is such a gorgeous colour!

Gloria Baker said...

I love this recipe look amazing and beautiful!
Love it!

Soo said...

That is summer in a cake!!!

Janine said...

Gorgeous cake! I love the idea of a blueberry curd.

Kate Glutenfreealchemist said...

What a gorgeous cake and a gorgeous colour! I too have used curds in frostings and creams before and they do definitely add something extra special. I love making fruity curds... rhubarb curd was particularly yum!...... they always taste so much better than the shop bought ones.

Jo said...

This looks so pretty! I love a good sandwich cake. I made a lemon and blueberry cake last weekend and never considered making a blueberry curd. Will definitely have to try that next time as it looks so good.

snowy said...

Great looking cake, and I love the blueberry curd.

Susie @ Fold in the Flour said...

Oh my! That looks incredible. Definitely going to try this - looks like a cake I would love! :)

Cakelaw said...

What a gorgeous cake!

Katie said...

This looks delicious, blueberries 3 ways, what could be better?!
I must try baking blueberry curd, what an amazing colour

Izzy said...

This looks pretty and impressive! I love the idea of making a blueberry curd for natural flavour and colour.

Stuart Vettese said...

I love anything with blueberries too! This looks very yummy CC.Love the idea of yoghurt in the buttercream. might just give that a try sometime

Choclette said...

Now what an absolutely fabulous cake. Blueberry curd is a new one on me, although this year I am determined to make blackberry curd. The colour of your buttercream is such an elegant shade. Like you I don't add colours for the sake of it, but I do love a really good natural colour.

I've tried adding yogurt to butercream before and it just splits - what's your secret? Maybe the curd helped.

The Caked Crusader said...

Hi Choclette

If there is a secret I can't really say - I always beat my butter until it's whippy before adding the icing sugar and yoghurt - maybe that helps?

Happy baking

Cupcake Crazy Gem said...

Everything taste better when curd is involved, that's my mantra!!! Blueberry curd sounds amazing, and this whole cake just looks heavenly! yum!