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Blueberry Passionfruit Layer Cake

Course Dessert
Cuisine British
Servings 12
Author Eat Love Eat

Ingredients

For the cake

  • 225 g unsalted butter (1 cup)
  • 225 g caster sugar (1 cup)
  • 4 large eggs
  • 225 g plain flour
  • 4 teaspoons baking powder
  • 3 tablespoons milk
  • 2 teaspoons vanilla extract
  • 200 g blueberries (1 1/2 cups)

For the frosting

  • 110 g unsalted butter
  • 500 g icing sugar (2 1/4 cups)
  • 5 passionfruit

For the blueberry drizzle

  • 40 g blueberries (1/3 cup)
  • 50 g icing sugar (1/4 cup)

Instructions

For the cake

  • Preheat the oven to 180°C/160°C fan/350°F. Grease and line 2 (or 4 if you have them) 6" round cake tins.
  • Using a stand mixer fitted with the paddle attachment or an electric hand mixer, cream together the butter and sugar until pale and fluffy. Make sure that your butter is at room temperature!
  • Beat in the eggs one by one, mixing well to combine between each one. Add a little of the flour between each egg too, a tablespoon or so will do. 
  • Mix together the remaining flour and baking powder and add this to the butter/sugar/egg mixture. Mix in until just combined - don't over whisk or the cake will be dense. 
  • Mix in the milk and vanilla extract. Gently fold the blueberries into the cake batter.
  • Divide the batter between the cake tins. If you have two tins, you'll have to do this in two batches. I find it easiest to weigh the batter and divide it that way but that's up to you. Bake the cakes for 25 minutes or until lightly golden and an inserted skewer comes out clean. Leave to cool for 5 minutes in the tins and then remove and place on a cooling rack to cool completely. 

For the frosting

  • In a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter with the icing sugar until pale and fluffy. Add the pulp of the passionfruit and beat in until well combined. 

For the blueberry drizzle

  • Rinse the blueberries and place them in a small pan. The water clinging to them will be sufficient to help them cook down. Over a medium-low heat, cook the berries until they pop and release their juices.
  • Press the cooked blueberries through a fine sieve so that you're left with the purple juice. Whisk in the icing sugar to create a bright magenta glaze. 

To assemble

  • Place one of the cooled cakes onto a cake stand. If you have a turntable stand, this will help to frost the cake but don't worry about it if not. Spread a few tablespoons of the frosting on top of the cake and then place another cake on top. Repeat until you've used all 4 cakes. 
  • Spread a thin layer of the frosting all over the cake. Place in the fridge for 30 minutes or so. Spread the remainder of the frosting evenly all over the cake. Using a palette knife, scrape the frosting so that it is even all over. You can leave it more rustic though if you prefer - it's totally up to you!
  • Using a teaspoon, carefully drizzle some of the blueberry glaze around the outside of the cake. Place a drop on the edge of the cake and let gravity pull it down to form a drip. This takes a little patience! The recipe as written should yield a glaze which is an ideal consistency, but of course things might turn out differently in your kitchen so be mindful that you might need to add a little water or sugar to loosen or thicken the glaze. Take care not to drop too much glaze at a time.