Blueberry butterfly cakes

Blueberry butterfly cakes

Some bank holiday baking fun for all the family. Or why not make them for a last day of term treat?

Difficulty and servings

Easy

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 15 mins

Freezable

Method

  1. Line the tin and weigh the ingredients: Heat oven to 180C/160C fan/gas 4 and put a paper case in each space in the fairy cake tin. Next, take the large mixing bowl and weigh in the flour, baking powder, butter, sugar and lemon curd.
  2. Add the eggs: Break the eggs into the small bowl, then add them to the other ingredients, making sure that there isn't any eggshell in the bowl.
  3. Get whisking: Whisk everything together really well until creamy with the electric hand whisk. Then carefully stir in the blueberries with a metal spoon or spatula.
  4. Spoon into the cases: Use the ice cream scoop or spoon to spoon the mixture evenly into the paper cases. Make sure you get the mixture inside the cases. Now put the cake tin in the oven and bake for 15 mins until the cakes are golden (to check they are ready, see the tip box, left). Cool for a few mins, then lift the cakes onto a cooling rack.
  5. Make the topping: Clean the large mixing bowl and dry well. Then put the mascarpone and lemon curd into the bowl and beat together with a wooden spoon until well mixed.
  6. Now decorate: Carefully cut a circle out of the top of each cake - ask an adult to help you. Lift off the circle and fill the space with the lemon filling followed by some blueberries. Halve the circle of the cake that you have cut out and place on top to create butterfly wings. Put some icing sugar in a tea strainer and dust over the cakes.
Try

How to test if the cakes are ready

Push a wooden cocktail stick into the centre of a cake, then pull it out and touch it. If it is sticky, the cake isn't ready yet because the mixture isn't properly cooked. So, return the cakes to the oven for 1-2 minutes longer, then test again.

Sara says...

Apart from being fantastic fun, enjoying time in the kitchen with children is sociable, creative, builds their confidence and gives them a great sense of pride and achievement - especially when baking something the rest of the family can't wait to eat.

Per serving

206 kcalories, protein 3g, carbohydrate 23g, fat 12 g, saturated fat 7g, fibre 1g, sugar 13g, salt 0.37 g

Recipe from Good Food magazine, May 2008.

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Latest comments and suggestions

  • Binder photo tweety

    24 April 2008

    tweety rated and commented on this recipe

    5 stars

    Very quick and easy to make. I used Pure sunflower spread instead of butter as my son is has dairy allergy (and no mascarpone). They tasted yummy!

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  • Binder photo Beth

    12 May 2008

    Beth rated and commented on this recipe

    5 stars

    This are really yum and easy to make.

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  • Binder photo Smuffy

    23 June 2008

    Smuffy rated and commented on this recipe

    5 stars

    These were easy to make and delicious though I had to cook them for a little less time than the recipe said since they were already done .

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  • Binder photo lesley

    10 June 2009

    lesley rated this recipe

    5 stars

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  • Binder photo inspiration

    25 July 2009

    inspiration rated and commented on this recipe

    5 stars

    making these again this weekend. My type of recipie, easy, looked impressive & tasted great. Added a bit more lemon curd in topping than suggested- for a little more zing. Hoping there was going to be a couple left for lunchboxes last time- but no such luck they all went straight away. Allow at least two per person, although I am sure if they are available anyone could eat more than 2 or these little beauties!

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  • Binder photo beanie_edwards

    18 March 2010

    beanie_edwards rated this recipe

    5 stars

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  • Binder photo LisaPisa

    12 December 2010

    LisaPisa rated and commented on this recipe

    5 stars

    These are the best butterfly cakes I have ever made! They look and taste delicious but are really easy to do. The marscapone and lemon curd is a particular winner.

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  • Binder photo Sam

    09 May 2011

    Sam rated and commented on this recipe

    5 stars

    Really light and fresh tasting cakes thanks to the lemon curd and fresh blueberries. Can almost kid yourself you are being healthy with these delicious little cakes!!

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  • Binder photo Becky_2010

    11 September 2011

    Becky_2010 commented on this recipe

    Hello, can you make these without the lemon curd? They sound yummy but I don't have any in!

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  • Binder photo Milla_moo

    16 February 2012

    Milla_moo rated and commented on this recipe

    5 stars

    These are really easy to make and went down a treat. They looked really professional and tasted delicious. Got lots of brill comments!!

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  • Binder photo Gbobs1811

    17 February 2012

    Gbobs1811 rated and commented on this recipe

    5 stars

    Absolutely fantastic they were delicious. Wanted to make them but didn't have any mascarpone so used creme fraiche it was great. Will definitely be a family favourite. Certainly won't stay in the tin long!!!

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  • Binder photo aticavo

    23 February 2012

    aticavo rated and commented on this recipe

    5 stars

    very very good!!!

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  • Binder photo poptart

    23 April 2012

    poptart rated and commented on this recipe

    5 stars

    Yummy cakes! I made them muffin sized because I don't do small buns.

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  • Binder photo rl48bryson

    27 June 2012

    rl48bryson rated and commented on this recipe

    5 stars

    These were really yummy, even though I made them without the topping. Very easy to make too.

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  • Binder photo Nicole

    22 October 2012

    Nicole rated this recipe

    4 stars

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  • Binder photo mary.lunn

    30 January 2013

    mary.lunn rated and commented on this recipe

    5 stars

    These were a great hit with the grandchildren, although I had to use a different topping as I didn't have any mascarpone.

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Difficulty and servings

Easy

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 15 mins

Freezable

Ingredients

FOR THE CAKES

FOR THE TOPPING

  • 175g lite mascarpone
  • 50g lemon curd
  • 100g blueberries
  • icing sugar , for dusting
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Per serving

206 kcalories, protein 3g, carbohydrate 23g, fat 12 g, saturated fat 7g, fibre 1g, sugar 13g, salt 0.37 g

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