Blueberry butterfly cakes

Blueberry butterfly cakes

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(16 ratings)

By

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Cooking time

Prep: 30 mins Cook: 15 mins

Skill level

Easy

Servings

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

Nutrition and extra info

Additional info

  • Freezable
  • Easily halved
Nutrition info

Nutrition per serving

kcalories
206
protein
3g
carbs
23g
fat
12g
saturates
7g
fibre
1g
sugar
13g
salt
0.37g

Ingredients

For the cakes

  • 140g self-raising flour
  • ½ tsp baking powder
  • 85g butter, at room temperature
  • 85g golden caster sugar
  • 50g lemon curd
  • 2 large eggs
  • 100g blueberries

For the topping

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

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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.

Recipe from Good Food magazine, May 2008

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Comments

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kirstienic's picture
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I have been making this recipe regularly since it was first published. The basic cake recipe without the blueberries has become my standard fairy cake recipe as the lemon curd adds a moistness and a slight flavour that is really lovely and it tastes nice without any icing too for those days where you just want to whip up a batch of quick cakes.

ruthegginton's picture

Amazing recipe! Very easy to make, Lovely light sponge and the filling is divine

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

m8thm0's picture
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These were really yummy, even though I made them without the topping. Very easy to make too.

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

aticavo's picture
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very very good!!!

gbobs1811's picture
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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!!!

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

beckynedjib's picture

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

samcoates's picture
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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!!

peskypeeza's picture
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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.

gingerchick2's picture
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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!

susanboag's picture
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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 .

bethocallaghan's picture
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This are really yum and easy to make.

tweety's picture
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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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