Lemon Blueberry Cake
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Lemon blueberry cake

This lemon blueberry cake has the perfect balance between citrus and sweet. Soft, and delicate this cake can be served warm or cold with a dollop of whipped cream.

  • Method

    1. Preparation

      Preheat the oven to 180°C. Grease a 20cm round cake pan with oil and line with baking paper.

    2. 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.

    3. 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.

    4. Serving

      To serve, dust with icing sugar and serve with cream, if desired.

  • Ingredients

    125g unsalted butter, softened
    1 cup (220g) caster sugar
    2 large eggs
    1 cup (250ml) natural yoghurt
    2 lemons, zest finely grated
    1 ½ cups (225g) plain flour
    2 teaspoons baking powder
    3 punnets (375g) Driscoll's blueberries
    icing sugar, for dusting (optional)
    whipped cream, to serve (optional)

    • Serves 8-10
    • Dessert
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