A month and a half ago, I started the Baking Society in my university. We had an initial 300 sign-ups in two days and presently have 150+ (and growing) official members. Now, while I shudder at the thought of such high responsibility, I also relish at the fact that I founded and currently run such a large community of people who share the same interests: to bake.
For our first event: the meet and greet, I brought in a blueberry and lemon traybake. The batch was finished within 10 minutes and I received lots of requests for the recipe. So here it is!
For the sponge:
- 125g butter, softened
- 225g caster sugar
- 2 medium eggs
- 250g soured cream
- 1 lemon, zest and juice
- 300g self-raising flour, sifted
- 1/2 tsp baking powder
- 150g fresh blueberries
- 50g butter, softened
- 300g icing sugar, sifted
- 200g cream cheese
- 1/2 tbsp lemon juice
- 75g fresh blueberries
- Preheat oven to 180C/350F/Gas Mark 4. Grease and line a square sandwich tin.
- Beat butter and sugar together until light and fluffy, about 3 to 5 minutes. Beat in the eggs one at a time, until well combined.
- Stir in the sour cream, lemon juice and zest, flour, baking powder until mixture is fully incorporated. Carefully fold in the blueberries.
- Bake for 40-45 minutes until it springs to touch. Cool completely in the tin before removing.
- To make the cream cheese frosting: beat the butter for 3 minutes until creamy then gradually sift in the icing sugar and beat until fluffy. Add the cream cheese and lemon juice and it is just about combined. It is important not to overbeat the frosting at this point, otherwise, it will end up too runny.
- Once the cake has been cooled, slice into individual squares. Pipe each squares with the frosting and top with the fresh blueberries (I used the Wilton 1M nozzle). For the final touch, sprinkle it liberally with the icing sugar.