Blueberry-gateau-cake

Blueberry surprise gâteau

Already spectacular, this cake has a blueberry wow-factor when you cut into it!

By , 30 August 2017

(12 votes)

Blueberry surprise gâteau
  • 2 Hours
  • Serves: 32
  • Price: 38p per serving
Nutritional Info
Each 102g serving contains
  • Energy

    1686KJ

    403KCAL

    20%
  • Fat

    21.8g

    high

    31%
  • Saturates

    13.4g

    high

    67%
  • Sugars

    39.9g

    high

    44%
  • Salt

    0.61g

    med

    10%
of your reference intake.
Typical energy values per 100g: 1653kJ/395kcal.
Ingredients
  • For the cake:
  • 350g unsalted butter, softened, plus extra for greasing
  • 350g caster sugar
  • 6 large eggs
  • 350g self-raising flour, sifted
  • To decorate:
  • 450g unsalted butter, softened
  • 900g icing sugar
  • 4tbsp lemon juice
  • Dr. Oetker Gel Food Colour in Ultra Violet
  • 400g Grower’s Selection Blueberries
Method
  • Heat the oven to 180C/ 160C Fan/Gas 4.

  • Grease and line the bases of 3 x 20cm round sandwich tins.

  • Cream together 350g of the butter with the caster sugar until light and fluffy.

  • Add the eggs one at a time, beating well between each addition and adding a large spoonful of flour with the last two. Fold in the rest of the flour gently, using a large metal spoon.

  • Divide the mixture evenly between the 3 tins and bake for 25 mins or until the tops spring back when lightly pressed with your finger. Cool in the tins for 10 mins, then on a wire rack.

  • Meanwhile, beat together the remaining butter, the icing sugar and lemon juice until light and fluffy. The buttercream should have a spreadable consistency - if it’s a little too stiff, beat in 1-2tbsp water.

  • Divide the buttercream into 2, then add 2-3 drops food colour to one half, beating the mixture until you get an even lilac shade.

  • Slice each cake in two horizontally. Put one base layer on a board or plate, spread with the plain buttercream, and top with another layer. Spread with plain buttercream.

  • Cut a 10cm round from the centre of 3 of the 4 remaining cakes. Layer one cake ring on the base, spread the top with a little of the plain buttercream, then repeat with the second and the third, to make a ‘well’, 3 layers deep. Fill this with the blueberries and top with the remaining layer of cake.

  • Spread the top and sides of the entire cake with the lilac-coloured buttercream.