Lemon Blueberry Cake

Ingredients

• 1 box vanilla cake mix, plus ingredients called for on box
• Juice and zest of 1 1/2 lemons, plus more zest for garnish
• 175 g fresh blueberries
• 25 g plain flour
• 250 g butter, softened
• 375 g icing sugar
• 60 ml double cream
• 1 tsp. pure vanilla extract
• Pinch of salt
• 2 Thin lemon slices, for topping

Directions

1. Preheat oven to 180ºC (160ºC fan) and grease three 23cm cake tins with cooking spray or butter. Line with parchment. Prepare cake mix according to package directions, then stir in juice and zest of 1 lemon.
2. In a small bowl, toss about 100g blueberries and flour until completely coated. Gently fold blueberries into the batter.
3. Divide cake batter evenly among prepared cake tins and bake until a toothpick comes out clean, 18 to 20 minutes.
4. Let cool in pans for 10 minutes, then invert onto a wire rack and let cool completely.
5. Make icing: In a large bowl using a hand mixer or the bowl of a stand mixer using the whisk attachment, beat butter and 300g icing sugar. Add remaining lemon juice and zest and double cream and beat until combined, then beat in vanilla and salt. (Add remaining icing sugar as desired for texture and flavour.)
6. Place a dab of icing on cake plate (to keep cake in place) and place parchment strips on each side of the cake plate. Place down first cake and top with icing, then top with second cake and ice. Repeat with third cake and ice sides.
7. Garnish with remaining blueberries, lemon slices, and zest and serve.