This Blueberry Lemon Cake is a delightful dessert that combines the tanginess of lemon with the sweetness of blueberries. Its soft texture and aromatic flavor make it a perfect treat for any occasion.
Why You’ll Love This: The cake’s refreshing lemon zest and juice perfectly complement the sweetness of the blueberries. The combination results in a moist and flavorful cake that’s not too sweet, with bursts of blueberry in every bite.
Perfect for: This cake is great for family gatherings, afternoon tea, or as a refreshing dessert after dinner. It’s also a wonderful choice for those who enjoy a less sweet cake with a natural fruit flavor.
- Ingredients:
- 4 eggs
- 1 cup sugar
- 1 cup vegetable oil
- 1 cup minus one finger milk
- Zest of 1 lemon
- Juice of half a lemon
- 3 cups flour
- 1 sachet vanilla flavoring
- 1 sachet baking powder
- 125g blueberries
- 1 tablespoon flour (for coating blueberries)
- For the Glaze:
- 150g powdered sugar
- 3 tablespoons lemon juice
- Instructions:
- Beat eggs and sugar until creamy.
- Mix in milk and oil for 15 seconds at a low speed.
- Sift in flour, baking powder, and vanilla in two batches, mixing well.
- Stir in lemon juice and zest.
- Coat blueberries in flour and fold into the batter gently.
- Pour the batter into a greased and floured cake tin.
- Bake in a preheated oven at 150°C (302°F) for 25 minutes, then at 170°C (338°F).
- After the cake cools down, mix all glaze ingredients and pour over the cake.
Enjoy this aromatic and moist Blueberry Lemon Cake, a perfect blend of citrus and sweet flavors!
