Lemon and blueberry cake recipe

LEMON AND BLUEBERRY CAKE

It was the 21st day of Christmas, and my true love neva talk anything. I decided to go back to my one true love, cake. This blueberry lemon cake is great for any time of the year. It’s moist, tasty, and filled with blueberry lemony goodness.

Now let’s dive into the recipe, but first some tips!


TIPS

Use fresh ingredients: The fresher the ingredients, the more vibrant the flavours will be.

Avoid overmixing the batter to prevent a dense, chewy cake. Mix until just combined, and try your best to avoid lumps.

Be careful not to overcook the cake, or it will be too dry. Bake for the recommended time or until the cake passes the skewer test.

lemon and blueberry cake

What you’ll need for the lemon and blueberry cake

INGREDIENTS:

  • 1 cup of Sugar
  • 1 and a half cup of flour
  • 1/4 teaspoon salt
  • 2 teaspoons of baking powder
  • 3 eggs
  • 1 pack of blueberries
  • 1 tablespoon lemon zest
  • 1/2 cup of milk
  • 1 tablespoon of lemon juice
  • 1/2 cup vegetable oil
  • 1 tablespoon of vanilla extract
ingredients for lemon blueberry cake

What you’ll need for the glaze:

INGREDIENTS:

  • 1 cup powdered/icing sugar.
  • 2 tablespoons lemon zest.
  • 1 tablespoon lemon juice.
  • Milk (start with 2 tablespoons)

PREP:

  • Grease a baking pan with oil. Line the bottom and sides with parchment or brown paper to extend 2cm above the side of the pan
  • Preheat your oven to 250 degrees for 30
  • minutes
  • Zest your lemon and squeeze out your lemon juice.

METHOD:

1.  Sieve flour, sugar, salt, and baking powder in a bowl and mix together

2. Add the lemon zest and juice, eggs, and milk. Mix until all ingredients are combined

3. in a separate bowl, add 1/3 cup of flour, then pour in the blueberries and mix thoroughly until each blueberry is properly coated with flour.

4. Once the blueberries are properly coated in flour, take them out of the flour and add them to the cake batter, giving it one final mix.

4. Pour and spread out the cake mixture into the prepared cake pan. Scatter the remaining blueberries, slightly pressing them into the batter.

5. Bake for 40 minutes at 200 degrees and for a further 20 minutes at 170 degrees, or until cooked when tested with a skewer.

6. While your cake is in the oven, prepare the glaze: in a bowl, sieve 1 cup of powdered sugar, and add 2 tablespoons of lemon zest and 1 tablespoon of lemon extract. Mix thoroughly adding milk as you go till you reach the desired consistency (start with 2 tablespoons of milk).

7. Turn the cake out on a wire rack to cool.

8. once the cake has cooled, pour your glaze don’t it (as much or as little as you’d like).

7. Enjoy your blueberry and lemony goodness.


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