13ozfull fat cream cheese(370 gr), room temperature
⅔cupicing sugar(80 gr), sifted
¼cuplemon juice(60 ml)
2teaspoongelatin powder(5 gr)
blueberries, for filling & topping
lemon zest, for topping
Sift flour, baking powder and salt into a bowl. Take around 1 heap tablespoon of sifted flour and add it into a bowl of blueberries. Mix and coat the blueberries well. Set aside.
In another bowl, add in sugar and eggs. Whisk until the mixture turns pale in color. Then add in the rest of the ingredients and mix well to combine.
Add in sifted flour mixture and mix just to combine. Don't over mix to avoid dense cake. Then add in previously prepared blueberries and fold everything together just to combine. Again, don't over mix.
Pour the batter into an 8 inch (20 cm) pan that has been buttered and lined at the bottom beforehand.
Bake in a preheated oven at 320ºF (160ºC) for 30 minutes or until fully cooked. Leave to cool completely on a rack.
Once cooled, slice off the top to level it out, this is optional. Then slice into 2 equal pieces. Wrap in cling film to avoid them getting dry. Set aside.
In a bowl, add in whipping cream and whisk until stiff peaks. Set aside.
In another bowl, whisk cream cheese until fluffy. Then add in vanilla extract, icing sugar and mix well. Set aside.
Sprinkle gelatin powder into a bowl of lemon juice. Leave to soak for 5 minutes. After 5 minutes, heat the mixture in microwave until the gelatin is fully dissolved. Then add in around 1 tablespoon of previously prepared cream cheese mixture into it and mix well.
Pour the gelatine mixture into cream cheese mixture. Make sure gelatin mixture is not hot when you pour it in. Mix everything well. Then add in previously prepared whipped cream and fold everything together to combine.
Place frosting in piping bag for easier handling.
Place 1 piece of cake on a cake stand or a serving plate and pipe some frosting on it. Then sprinkle some blueberries and put the other piece of cake on top.
Put more frosting and coat the whole cake. Decorate with some blueberries and lemon zest. Enjoy!
If the frosting is too loose to handle, place it in the fridge for a while so that it gets firmer. Don't leave it too long as we don't want it to set (since it has gelatin) until it cannot be spread.Optional. Once finished, place the cake in the fridge for 1 hour before slicing to let the frosting sets. I didn't, couldn't wait that long :D