Blueberry Lemon Cake
Prep time
Cook time
Total time
Recipe type: Baking
Serves: 1 8-inch loaf
  • 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
  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.
Recipe by Bear Naked Food at