Fluffy, fruity and incredibly delicious Blueberry Lemon Cake! The sweet blueberries make the cake especially juicy and soft. The cake recipe is also super simple and prepared in a flash.
Ingredients for Blueberry Lemon Cake:
170 g butter, room temperature
150 g sugar
3 eggs, room temperature
260 g flour
8 g baking powder
250 g blueberries
150 g Greek yogurt
juice of half a lemon
of a vanilla pod 1 tsp vanilla extract
1 pinch of salt
some powdered sugar
First, preheat the oven to 330 °F preheat hot air. Line a loaf pan (24cm) with baking paper. Grease the pan first so that the baking paper adheres better.
Cream butter with sugar for about 4-5 minutes. Add eggs, then yogurt and mix in. Add juice of half a lemon and pulp of vanilla bean to butter-sugar-yogurt mixture and stir in. In another bowl, mix flour with baking powder and salt. Now stir flour into the batter (be careful not to overmix!).
Wash blueberries and pat dry well. Mix with 1 tablespoon flour in a bowl and carefully mix 2/3 of the berries into the mixture. This way the berries won’t sink to the bottom during baking.
Pour batter into pan, smooth and top with remaining blueberries dusted with flour. Bake the cake for about 50-60 minutes. Test with a chopstick. When nothing sticks to the chopstick, remove cake from oven and let cool in pan for 5 minutes. Then remove from the pan and let cool. Serve with powdered sugar. Bon appetit!
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