This blueberry and raspberry naked cake is a real stunner. It’s a perfect celebratory cake – light, moist and packed full of fruit.
I made a blueberry and lemon cake for a friend’s birthday that was covered from head to toe in icing and topped with a blueberry coulis. It was received well and, of course, it tasted amazing but as I was slathering it in icing I had thought rather wistfully of the beautiful naked cakes I have seen. It was time a naked cake came to Type 1 Kitchen and now here is that cake.
In case you don’t follow baking trends in the way I do, a naked cake is one which has been iced but you can still see some of the cake itself. Sometimes you can see as much cake as in this blueberry, raspberry and lemon naked cake and sometimes you just get a glimpse of cake where the icing is particularly thin.
This sponge cake in this naked cake is seriously light and airy. The icing is gently sweet and has the tangy taste of lemon – I love the combination of lemon and blueberries. This would have been a blueberry and lemon cake had I not spied some Scottish raspberries which my Mum was serving for breakfast yesterday. They looked so plump and enormous, I thought I couldn’t ignore Scottish raspberries at what must be the peak of their season. So now both the raspberries and blueberries bring their fresh fruity zing. I’m sure that means that you are getting at least one of your five a day with this cake! Even if that’s not quite the case, who can resist this beautifully summery cake.
Let’s enjoy some views of it.
So what’s in this cake? Well, it has two 8-inch Victoria Sponge cakes with lemon rind in the cake mix, then cut in half to create four layers. (For notes on making a great Victoria Sponge, have a look at this post.) The icing is again flavoured with lemon rind but it’s a cream cheese icing as opposed to a straight buttercream icing. It’s very similar to the icing for my Madeira raspberry and cream cheese cake. Each layer of cake is filled with icing, raspberries and blueberries, and the top of the cake has even more berries. The cake is finished with a little dusting of lemon rind to the top because this looks so pretty.
On an entirely different note – as a food blogger I can end up with large amounts of food that I don’t have a use for. If the food is savoury then that’s suppers sorted for the week! If it’s sweet it’s a bit harder. For instance, at one point we had three 12-inch cheesecakes in the fridge as I perfected the recipe, but there is only so much cheesecake that Dave and I can eat! I now have a great solution to this problem. There is a community cafe near us who have kindly agreed to take any baked goods I can’t find a home for. So after I had photographed this cake, off it went to the cafe. Felt so good to give it away and not have cake in the kitchen which I was trying not to consume!
Blueberry and raspberry naked cake
This recipe needs 4 lemons in total.
Want a great looking cake? If so, every time you add a layer of fruit rotate the cake and check the fruit is visible from the outside and looks how you want it. If your raspberries are large halve them before adding them to the layers to ensure they are nearer the blueberries in height. This way they won’t create a bumpy cake. Leave a handful whole to decorate the top of the cake.
Both the cakes and the icing can be made in advance and frozen. Wrap the cakes in two layers of cling film before freezing them. Let them completely defrost before removing the cling film.
- Prep Time: 1 hour 30 minues
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 12
- 225g/8oz butter
- 225g/8oz caster sugar
- 4 large eggs
- 225g/8oz self raising flour
- 2 tsp baking powder
- The zest of 1 lemon
- 400g/14oz blueberries
- 350g/12¼oz raspberries
- The zest of 1 lemon (optional)
- 470g/1lb½oz soft cream cheese
- 100g/3½oz butter at room temperature
- 180g/6¼oz icing (confectioners) sugar
- The zest of 2 lemons
2 x 8 inch or 20 cm cake tins
- Preheat the oven to 180°C/160°C fan/350°F/Gas mark 4.
- Grease and line the cake tins.
- In a large bowl, beat the butter until it’s soft using an electric whisk or a strong arm and a wooden spoon. Add the caster sugar and beat again until it’s all combined and the mixture has turned a pale yellow colour. This may take up to a minute of beating and the aim is to get lots of air into the mixture.
- Add an egg at a time and beat well to combine.
- In a separate bowl mix the flour and baking powder.
- Sift the flour on top of the butter mixture and add the lemon zest. Using a metal spoon, fold the flour into the butter mixture. The moment the flour is combined stop mixing, as further mixing is likely to remove the air you added earlier.
- Using the metal spoon, spoon the mixture into the two baking tins. Gently smooth the top and put straight into the preheated oven.
- The cakes will take about 25 – 30 minutes. The cakes are done when they have shrunk back from the side of the tin, spring back under the weight of your finger, and an inserted skewer comes out clean. Resist the temptation to open the oven door early.
Icing the cake
- While the cakes cook, make the icing. Beat the cream cheese and butter together until completely combined. Sift in the icing sugar and stir again.
- When the cakes are done, leave them in the tins for 15 minutes to cool and then remove onto a cooling rack.
- Once the cakes are completely cool, slice them in half to make four layers using a bread knife or a cake cutting wire.
- Pop a little icing in the middle of your serving plate or stand and place your first layer of cake on the icing. The icing helps secure the cake.
- Decorate with a quarter or 186g/6½oz of the icing. Add a quarter or 186g/6½oz of fruit. Top with the next layer of cake and repeat with the icing and fruit. Repeat until you have a finished cake.
- Finally scatter the lemon zest over the cake and it’s finished!
Make yourself a cup of tea and marvel at what you have created.