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Friday, 24 April 2015

Lemon Blueberry Cake


1 1/2 cup plain flour/ all purpose flour
1 tsp baking powder
1/4 tsp salt
1 tbsp grated lemon zest
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
1 cup fresh blueberries

  1. Preheat oven to 180 degree celcius. Grease a 9 inch baking pan with butter and dust it with flour (or  spray with a cooking spray).
  2. In a bowl, whisk together the flour, baking powder, salt and lemon zest and keep it aside.
  3. Place the blueberries in a separate bowl and toss the berries with 1 tbsp flour mixture ( this will help prevent the blueberries from sinking to the bottom of the pan during baking.) 
  4. In a large bowl, beat the butter until soft and creamy ( about 1-2 minutes). Add the sugar and continue to beat until light and fluffy for about 2-3 minutes.
  5. Add eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
  6. Then alternatively add the flour mixture and milk, beginning and ending with the flour. Mix only until combined.
  7. Gently fold in the blueberries.
  8. Pour the batter into the prepared baking pan and bake for 35-45 minutes or until the cake is golden brown and a toothpick inserted in the centre comes out clean.
  9. Cool the cake in a wire rack , then cut into slices and serve...
Recipe Source: Joy of Baking


  1. yum yumcake, Interesting combo of blueberry and lemon, bookmarked

  2. beautiful shape of the bundt... lovely flavors...

  3. Love the shape and looks yumm


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