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April 5, 2017
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April 12, 2017

Blueberry Lemon Cake

 

A simple and tangy cake that is light, delicious and a definite crowd pleaser. This cake is also perfect for events such as potlucks, picnics and parties. Easy to make and easy to eat, it is no wonder that this sweet treat is such a joy.

Bear Naked Food Blueberry Lemon Cake

 

This cake is perfect eaten as it is, on its own. It can be eaten at any temperature and will still taste just as delicious. For a special and more sinful treat, heat up a portion of this cake in the microwave and eat it hot with either vanilla ice cream, or freshly whipped cream.

Bear Naked Food Blueberry Lemon Cake

 

As blueberries are not too sour, it is the most ideal berry to be used in this lemon cake recipe. Blackberries and strawberries may be used instead, but may produce slightly less than ideal results. Raspberries however, are the next best alternative. The tart flavor and intense crimson color of raspberries can produce an amazing raspberry lemon cake as well. Which is perfect for those who love tangy flavored food and desserts.

 

 

Ingredients:
1 ½ cup (192 g) all-purpose flour
½ tsp salt
1 tsp baking powder
½ tsp baking soda
1/3 cup (113 g) unsalted butter – softened at room temperature
2 eggs
¾ cup (150 g) caster sugar
½ cup (115 ml) milk
¼ cup (60 ml) lemon juice
Zest from 1 lemon
1 cup blueberries

Makes 1 x 8-inch loaf cake

The line up.

The line up.

Preheat oven to 170°C/340°F.

Sift the flour, salt and baking powder and baking soda together.

In a large bowl, use a hand whisk or electric whisk and cream the butter and sugar together until fluffy.

g

 

Add in lemon juice, lemon zest, eggs, milk and continue to mix until combined. The batter will appear lumpy and that is okay.

h

 

Add in sifted dry ingredients and fold with a whisk until flour just disappeared. Do not overmix as the cake will be dense.

h

 

Lastly, mix 2 tbsp flour with the blueberries and fold into the batter.

g

 

c

 

Pour the batter into the greased 8-inch loaf pan and bake in preheated oven for 55 – 60 mins, or until a skewer inserted comes out clean.

f

 

Allow the cake to cool in the loaf pan for 15 mins before removing and transferring to a cool rack to cool completely.

h

 

Bear Naked Food Blueberry Lemon Cake

 

Bear Naked Food Blueberry Lemon Cake

 

 

Blueberry Lemon Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Baking
Serves: 1 8-inch loaf
Ingredients
  • 1 ½ cup (192 g) all-purpose flour
  • ½ tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ⅓ cup (113 g) unsalted butter – softened at room temperature
  • 2 eggs
  • ¾ cup (150 g) caster sugar
  • ½ cup (115 ml) milk
  • ¼ cup (60 ml) lemon juice
  • Zest from 1 lemon
  • 1 cup blueberries
Instructions
  1. Preheat oven to 170°C/340°F.
  2. Sift the flour, salt and baking powder and baking soda together.
  3. In a large bowl, use a hand whisk or electric whisk and cream the butter and sugar together until fluffy.
  4. Add in lemon juice, lemon zest, eggs, milk and continue to mix until combined. The batter will appear lumpy and that is okay.
  5. Add in sifted dry ingredients and fold with a whisk until flour just disappeared. Do not overmix as the cake will be dense.
  6. Lastly, mix 2 tbsp flour with the blueberries and fold into the batter.
  7. Pour the batter into the greased 8-inch loaf pan and bake in preheated oven for 55 – 60 mins, or until a skewer inserted comes out clean.
  8. Allow the cake to cool in the loaf pan for 15 mins before removing and transferring to a cool rack to cool completely.

 

Darren

Darren

Contributing Author at Bear Naked Food
Our newest writer Darren cites culinary exploring, gluttony and food writing to be his greatest passions. With an avid interest in cuisine, culture and food history, Darren ironically states that he never thought of himself as chef material. Despite graduating from culinary school, he ascertains that he will always be more of a home cook. Instead, he aims to pursue a future career in food marketing, food journalism and food trading.
Darren

Latest posts by Darren (see all)

Darren
Darren
Our newest writer Darren cites culinary exploring, gluttony and food writing to be his greatest passions. With an avid interest in cuisine, culture and food history, Darren ironically states that he never thought of himself as chef material. Despite graduating from culinary school, he ascertains that he will always be more of a home cook. Instead, he aims to pursue a future career in food marketing, food journalism and food trading.

3 Comments

  1. Charlene says:

    Hi Rachelle

    Made this blueberry lemon cake last week for the kids and they loved it. Wondering if i’m able to use this recipe as a muffin? Will be easier for them to bring to school for tea break.

  2. Charlene says:

    Hi Rachelle

    wondering if i’m able to use this blueberry lemon cake recipe to make into muffins.