Blueberry · Cake
Blueberry Lemon Cake
The brightness of lemon balances the blueberries. A moist cake made for teatime.
- Time
- 60 min
- Difficulty
- Medium
Ingredients
Servings
8 slices
- 3 eggs
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 3/4 cup milk
- 2 cups flour
- 1 packet (10 g) baking powder
- Zest of 2 lemons
- 200 g blueberries
- 1 tbsp flour (to coat the blueberries)
Method
- 01Heat the oven to 175°C and prepare the tin.
- 02Beat the eggs and sugar until frothy, then add the oil and milk.
- 03Sift in the flour, baking powder and lemon zest, and fold together.
- 04Toss the blueberries with 1 tablespoon of flour, so they don't sink, then gently fold them into the batter.
- 05Pour into the tin and bake for 40 to 45 minutes. It is done when a toothpick comes out clean.
Recipes
