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!


Homemade blueberry curd

When I saw that Kate from What Kate Baked had chosen jams, chutneys, curds and conserves as the theme for this month’s Tea Time Treats challenge, I knew immediately that it was time to try a new curd recipe.

Not that I don’t like jams and chutneys, but they’re just not as easy to eat by the spoonful as a good curd, and having had success with a traditional lemon curd and a slightly more unusual raspberry curd in the past I was happy to have an excuse to try another flavour.

As luck would have it, my local fruit and veg shop was selling super cheap blueberries the other weekend, £1.50 for about 125g, so I stocked up and decided to use some of them to make this curd and froze the rest (to be used in another recipe which also used the curd – sneak peak below…)

I based this on my raspberry curd recipe, but adapted it to cook the blueberries first so they’d release all their delicious purple juices – I clearly have a bit of a thing about vividly coloured curds!

It worked brilliantly, if I do say so myself, and I can’t wait to try baking with it – if it doesn’t disappear by the spoonful in the meantime…

Homemade blueberry curd

  • 125g fresh blueberries
  • 1 tbsp water
  • 2 small eggs
  • zest and juice of a lemon
  • 50g butter
  • 100g caster sugar

Heat the blueberries with the tbsp of water in a pan over a medium heat, until the berries soften and release their juices, then set aside. Add the lemon zest and juice, butter and sugar to a different saucepan and heat until the butter has melted and sugar has dissolved.

Whisk your eggs in a medium heatproof bowl, then slowly pour in the melted butter mixture, whisking continuously until all the liquid has been added. Pour back into the saucepan then return to the heat, and add the blueberries you set aside earlier. Heat gently, stirring, until the mixture starts to bubble and thicken – it should be thick enough to cover the back of a wooden spoon. Pour into a heatproof jar and leave to cool.

This doesn’t make a huge amount of curd, maybe 200g or so, but the recipe could easily be doubled. I left the whole berries in, but if you wanted a smooth curd you could easily filter them out by pouring the mixture through a sieve into the jars.

I am entering this to the October Tea Time Treats challenge, hosted alternately by Kate of What Kate Baked and Karen of Lavender and Lovage – the theme being jams, chutneys, curds and conserves!