Dive into this sumptuous, moist, special occasion blueberry and lemon cake. Generously laced with plump fresh blueberries and a hint of lemon, this not too sweet cake is ideal for a variety of celebrations such as birthdays and mother's day.
If you cannot find buttermilk in the shops it is very easy to make your own. In this instance, substitute the 250ml of buttermilk by adding 1 tablespoon of lemon juice to 235ml whole milk. Allow it to rest at room temperature for about 20 to 30 minutes, stirring occasionally, it will curdle. Once it becomes the consistency of runny yoghurt, it is ready.
This cake will keep very well stored in an airtight container in the fridge for 4 days.
Fantastic cake! Rather a lot of work, especially sifting the flour and cornflour, and getting all the measuring correct but this paid off with a light, airy and moist cake that went down a treat for a recent birthday celebration. I also made the buttermilk myself for the first time and this worked out very well. - 25 Aug 2014 (Review from Allrecipes UK & Ireland)