How good does this Blueberry and Lime cake look? Actually that’s not all it is! Its full name is Blueberry and Lime Cake with Walnuts and Thyme! Yeah, I know it’s long winded but it rhymes and I’m a sucker for all that! 😆
International Women’s Day
Yes so you’ve read the subtitle, but you’re probably wondering when it is and what this Blueberry Lime cake has to do with it all, right? Well, International Women’s Day is on Monday 8 March and the colours that symbolise this day are purple and green.
So you see what I’ve done? Blueberries are purple and lime is green! Ta da!
Just a quickie regarding Women’s day because in recent years it has, rightly, taken on much more significance…it’s marked globally and is really to celebrate the social, economic and political achievements of women. It’s also a call to action to accelerate equality for women the world over.
This year the UN is observing the day with the theme Women in Leadership – find out more here.
Back to the Blueberries!
Ok right yes, where were we?
So a few tip for this cake. I have used more flour for this cake than for other cakes. The reason for this is that the batter needs to be slightly thicker than normal in order for the blueberries to stay where they are in the batter, and NOT fall to the bottom of the cake tin.
I have also used walnuts – no ulterior motive for this, I just love walnuts and they work really well in this cake.
The thyme goes so well with the blueberries too and as for the lime, well it’s always nice to pair something sweet with a bit of tanginess, don’t you think?
As for the cinnamon, well I think that dusting it on top of the cake batter just before you pop it in the oven make for a delicious top crust. Just a little bit of extra flavour!
Don’t you just love that colour? It’s the first time I’ve made something this bright and vibrant – it’s just so gorgeous. Makes me want to use blueberries more in fact, so watch this space!!
More sweet Treats?
In the meantime, please rate my Blueberry Lime Cake – trust me, it’s deeee-licious!
Blueberry Lime Cake with Walnuts and Thyme
- Electric hand mixer
For the cake
- 180 g softened butter
- 180 g caster sugar
- 190 g plain flour
- 2 tbsp baking powder
- 3 medium eggs or 2 large eggs
- 75 g blueberries
- 1 handful walnut pieces
- 2 sprigs thyme
- 1 tsp fresh lime juice
- 1 tsp orange blossom water optional
- ½ tsp ground cinnamon
For the icing
- 70 g softened butter
- 150 g icing sugar
- 1 handful blueberries
- 1-2 tbsp icing sugar
- 1-2 tsp fresh lime juice
- Preheat the oven to 180°C (160°C fan) and line/lightly grease a loaf tin
- Mix together the butter and sugar with an electric hand mixer until pale and creamy.
- Beat in the eggs one at a time together with the orange blossom water and lime juice
- Sift the flour and baking powder and then add this gradually to the mix, folding in every time.
- Add the blueberries, thyme (leaves only) and walnuts and fold in again.
- Spoon the mixture into the loaf tin and dust with the ground cinnamon. Bake in the oven for 45-55 minutes, or until a skewer inserted into the centre of the cake comes out clean.
- 5 minutes after removing the cake from the oven, turn out onto a cooling rack.
- Meanwhile make the icing. Add the blueberries to a pan together with the lime juice and 1-2 tablespoons icing sugar (depends how sweet your blueberries are). Hear gently for 5 minutes until the blueberries have released some of their juices.
- In a bowl, cream together the butter and icing sugar. Add 1 tsp of the juice from the blueberries pan and mix in.
- Then add another couple teaspoons of the blueberry juice and swirl around the bowl to create a ripple effect.
- Spoon the buttercream ripple icing on top of the cake and arrange the remaining blueberries from the pan on top of the cake before serving.
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