Blueberry autumn spice cake

When I made my blueberry curd last month, not only was it perfect for the October Tea Time Treats challenge of jams, curds and chutneys, but I also knew it would come in handy for the Best of British blogging challenge, which for October/November is all about Dorset.

Half of my family are from Dorset, and I went to uni in Bournemouth, so I know the area pretty well, but it was actually at a food festival in Plymouth where I discovered my favourite Dorset ingredient – blueberries!

The Trehane family (aka the Dorset Blueberry Company) have a blueberry farm just outside of Ferndown, and as well as selling plants and fruit have a fantastic range of bakery products – I’ve sampled the shortbread, flapjack and lemon tart, and all are fabulous!

I should probably point out that I haven’t been paid to say all this, I really am just a fan! Although sadly the blueberries in this recipe aren’t from the Trehane farm, the recipe is definitely inspired by them.

As we’re well out of summer now, I gave a light sponge cake, studded with juicy blueberries, a bit of an Autumn twist, by adding a spoonful of pumpkin pie spice, which wasn’t overwhelming but complimented the fruit nicely.

The filling is a layer of my blueberry curd, and a layer of blueberry curd buttercream – I couldn’t resist cramming in as much blueberry as possible!

Blueberry autumn spice cake

  • 175g butter
  • 175g caster sugar
  • 3 eggs
  • 175g self raising flour
  • 1 tbsp pumpkin pie spice
  • 100g blueberries, fresh or frozen
  • 6 tbsp blueberry curd
  • 50g butter
  • 75g icing sugar

To make the cake, cream the butter and sugar together then beat in the eggs, one at a time. Sift together the flour and pumpkin pie spice, then gently fold into the mixture with the blueberries. Divide the mixture between two 7″ sandwich tins, and bake at 170 degrees for about 25 minutes, or until risen and golden.

While the cakes are cooling, make the buttercream by beating the butter with the icing sugar, then stirring in half the blueberry curd. Spread a layer of buttercream on top of one cake, and a layer of blueberry curd on the underneath of the other, then sandwich together. Cut into slices and serve!

The Dorset themed best of British challenge, sponsored by New World Appliances, is being hosted by Karen of Lavender and Lovage. There’s a £50 Amazon voucher up for grabs for one lucky entrant this month, but the deadline is tomorrow so you better be quick!

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6 thoughts on “Blueberry autumn spice cake

  1. Pingback: Apple Cakes and Blue Vinny Cheese: The Best of British Dorset Round-Up and a Winner!

  2. Spotted this on the challenge and thought it looks super scrumptious! can I ask do you know if there is a cheat version of the home made blueberry curd…and where did you buy the pumpkin spice I have not heard of that before.. I really want to try this out, I thought it might make a yummy cake for Christmas Day tea for those that don’t like Christmas cake!

  3. Use this spice blend in pumpkin and sweet potato pies, sweet potato casseroles, custards, and other desserts.
    Prep Time: 3 minutes

    Total Time: 3 minutes

    Ingredients:

    1/2 teaspoon ground cinnamon
    1/4 teaspoons ground ginger
    1/8 teaspoon ground nutmeg
    1/8 teaspoon ground allspice

    I found this recipe would this be like the one you used?

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