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Lemon Blueberry Cake
Serves8
Cooking time
1h
12m
Delightfully light with a zesty punch, this lemon blueberry cake is both sweet and citrusy, perfect for an after-dinner treat. Even better, you probably already have these ingredients in your kitchen! Whip this delicious dessert up in no time and serve it hot or cold with a dollop of cream, and some of our best Driscoll’s berries on the side.
Ingredients
125gunsalted butter, softened
1 cup(220g) caster sugar
2large eggs
1 cup(250ml) natural yoghurt
2lemons, zest finely grated
1 1/2 cups(225g) plain flour
2 tspbaking powder
3 punnets(375g) Driscoll's blueberries
icing sugar, for dusting (optional)
whipped cream, to serve (optional)
Method
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Preparation
Preheat the oven to 180°C. Grease a 20cm round cake pan with oil and line with baking paper.
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Batter
Using an electric mixer, beat the butter and sugar together in a medium bowl, until pale and creamy. Add the eggs, one at a time, beating until combined. Add the yoghurt and lemon zest and beat to combine. Sift in the flour and baking powder and stir to combine. Add the blueberries in the batter and gently mix. Then once the cake is in the pan, just before you place it in the oven to bake, carefully pop more blueberries on the top of the cake to decorate.
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Baking
Bake for 1 hour and 10 minutes, or until golden brown and a skewer comes out clean when inserted into the centre. Set aside for 15 minutes, to cool slightly in the pan. Turn out onto a wire rack to cool completely.
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Serving
To serve, dust with icing sugar and serve with cream, if desired.
