Lemon and blueberry naked cake

Lemon and blueberry naked cake ⠀

Lemon and blueberry is a match made in heaven and this naked cake has layers of delicious moist vanilla sponge topped with tangy cream cheese icing and blueberry filling! An absolute flavour bomb that is a sight for sore eyes ⠀

I used vanilla cake mix as the fail proof base and made the blueberry filling and cream cheese icing from scratch. I baked both cakes the night before so it had enough time to cool for decoration. Naked cakes are gorgeous AND the rustic look is perfect for hiding my amateur icing skills ⠀

vanilla cake mix x2⠀
Bake as per packet instructions and cool. Slice each cake in half to make 4 layers. ⠀

Blueberry filling: ⠀
500g blueberries (I used frozen)⠀
1 cup white sugar ⠀
Juice of 2 lemons ⠀

Place all ingredients in a medium saucepan and stir. Simmer over medium heat until combined and blueberries are soft. Mash slightly then remove heat and cool completely. ⠀

Cream cheese icing:⠀
225g unsalted butter, room temp⠀
225g cream cheese, room temp⠀
2 cups icing sugar ⠀
Lemon juice to taste ⠀

Beat butter until light and fluffy. Add cream cheese and beat until combined. Add 1/2 cup of icing sugar at a time and beat until combined. Add lemon juice to taste. ⠀

To assemble the cake follow this method: ⠀
Cake cream cheese icing blueberry filling and repeat until you reach the last layer. Spread cream cheese all over the cake and be intentionally messy for a rustic naked look. Decorate with fresh lemons, blueberries and icing. Place in the fridge until ready to serve. ⠀


Make the edges of the cream cheese icing higher so the blueberry filling doesn’t overflow.⠀

Add food colouring to the leftover cream cheese icing and pipe mini flowers for decoration.⠀

Use fresh florals for an elegant look. Make sure to wash the flowers and check if they are edible or just remove before serving.

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