Cinnamon Blueberry Cake

Katyusha Popovych
Aug 24, 2017
2 min read

(serves 8)

175 g unsalted butter
175 g caster sugar
4 large eggs, lightly beaten
a pinch of ground cinnamon
175 g self-raising flour, sifted
2 tsp baking powder
a pinch of salt
225 g blueberries

Cinnamon icing:

200 g cream cheese, chilled
100 g crème fraiche, chilled
50 g unsalted butter, softened and cubed
150 g icing sugar, sifted, plus little extra for dusting
2 tsp ground cinnamon

1. Preheat the oven to 180°C. Lightly butter and line with baking parchment two 20-cm sandwich tins.

2. Put the butter and sugar in an electric mixer (or use a large mixing bowl and an electric whisk) and beat for 3-4 minutes, or until pale and fluffy. Gradually add the beaten eggs with the beaters still running, followed by the cinnamon, flour, baking powder and salt. Mix until all ingredients are combined.

3. Divide the mixture between the prepared tins and spread it evenly with a spatula. Bake in the preheated oven for 20-25 minutes, or until lightly golden and risen. Leave to cool in the tins for 30 minutes. Tip the cakes out onto a wire rack and peel off the base papers. Leave to cool completely.

4. To make the cinnamon icing, whisk all the ingredients together to combine.

5. To assemble, place one cake on a cake stand or large serving plate and spread two-thirds of the cinnamon icing over the top - a spatula or table knife is the ideal tool to use here. Scatter three-quarters of the blueberries on the top of icing.

6. Place the other cake on the blueberries and spread the remaining icing over the top. Finish with the rest of the blueberries. Dust with a little icing sugar. Let it cool completely before assembling and serving.

My Tips:

The cake turns out quite sweet, so less sugar can be recommended.
To make the cinnamon icing more stiff and solid, put it into the fringe for at least one hour, then use it to assemble the cake.