A Piece of Cake
Comments 8

Baking for Macmillan: Lemon Sponge with Fresh Blueberry Cream

Last week Friday I was invited to take part in the ‘Biggest Coffee Morning’ on record. It’s Macmillan’s biggest fundraising event of the year, where people across the UK hold a coffee morning and raise money for people living with cancer. In 2013, 154,000 people signed up, raising a record £20 million.

At my work place the coffee stations were situated in various buildings to meet the sweet tooth decaying cravings of as many people as possible. By 10am the official ‘opening time’ colleagues had already forming queues making a mental selection of the cake slices they wanted, because once it was gone, that was it.

There was a stunning selection of cakes on display from swiss rolls to red velvet and cupcakes to pastries. I donated three cakes to the event: a carrot and apple cake (already featured on the blog), cinnamon buns and a blueberry and lemon sponge cake.

The recipes for each of those cakes are featured on this blog!

Blueberry Lemon Sponge Cake

This has to be one of the most decadent cakes I have ever made: the sponge is moist and fluffy with a good dose of lemon flavour in it. The blueberry cream is made up of a quick blueberry Jam made with fresh blueberries and rich cream cheese. I made this cake for my birthday as layer cake, baking the cake in 3 separate tins and then sandwiching them together with a quick blueberry butter cream (excuse the wipe marks on the plate)

The key to the amazing texture of the cake is to whip the cream before adding it to the batter and then baking it in an oven that has been pre-heated at a medium/low temperature.

Blueberry Lemon Sponge Cake

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For the Sponge

2 3/4 cups (345g) flour

1 teaspoon baking powder

1 teaspoon kosher or sea salt

1 1/4 cups (285g) unsalted butter

3 cups (600g) sugar

1/3 cup (80ml) canola oil

zest from 4 large lemons

1/4 cup (60ml) fresh lemon juice

1 tablespoon vanilla extract

6 eggs

1/2 cup (120ml) heavy cream

For the Fresh Blueberry Cream


2 cups (300g) fresh blueberries

3 tablespoons (45g) sugar

1 tablespoon cornstarch

finely grated zest from 1/2 a medium lemon

Two 8oz (225g) packages cream cheese, softened

1/2 cup (1 stick or 113g) unsalted butter, at room temperature

2 1/4 cups (270g) powdered sugar

2 teaspoons vanilla extract

pinch of kosher or sea salt

For the Sponge


Preheat the oven at Gas Mark 4.

Butter and flour a 12-cup bundt pan or 3 shallow cake tins.
In a bowl, whisk together the flour, baking powder, and salt for at least 20 seconds.
In a mixer, cream together the butter and sugar until light and fluffy - 3 minutes.
Beat in the oil, lemon zest, lemon juice, and vanilla extract. On the lowest speed, beat in the eggs, one at a time.
Mix in the flour mixture 1 cup at a time until combined.
In a separate bowl whip the cream just past the soft peak stage. Stir in about 1/4 of the whipped cream into the batter, and then fold in the remaining whipped cream.
Pour the batter into the prepared pan then drop the pan from about 4″ above the counter to knock out any bubbles.

Bake on the middle oven rack for 50-60 minutes (about 40 mins for the shallow tins), or until a toothpick comes out clean near the center.

Allow to cool for 10 minutes before turning out on to a cooling rack.

For the Blueberry Butter cream


Combine the blueberries, sugar, cornstarch, and lemon zest in a saucepan.
Cook the sauce over medium heat until the sauce thickens and the cornstarch becomes translucent, about 10 minutes.
Remove from heat and allow to cool to room temperature
Pass the blueberries through a sieve to separate the skin from the pulp. Discard the skin.
In large bowl, add cream cheese, butter, powdered sugar and vanilla. Cream together all the ingredients until smooth and creamy.
Little by little add the blueberry sauce and gently fold into the cream cheese frosting.
Spread frosting over the cake just before serving
Recipe adapted from White on Rice


    • Thank you Dlaiaa!

      It was a real pleasure baking for such a worthy cause! I look forward to hearing your reviews once you’ve made it! Thanksgiving is not far away now 😉


  1. dlaiaa says

    This is phenomenal and a cause close to my heart! Brilliantly done wish my fundraiser generated such a turn out and financial outcome! Keep rocking it what a good deed for those in need.


  2. eibocs says

    Wow! MacMillan is a major in the fundraising business! And clearly you’re heading in that direction in the cake making business, Loretta. What a drooling photo! Think I’ll have to go back to last week’s loaf and start with that one though, rather than look too much at that sponge cake with such a delightful covering … Should try the loaf this week!


  3. mariposaoro says

    Yum! Cakes do taste better with cream in the batter for a luxurious taste… Coconut milk does the same thing too! Do you make up your own cake recipes in your spare time?


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