Blueberry Lemon Cake is a soft, moist, and refreshing dessert that combines the sweet taste of blueberries with the bright citrus flavor of lemon. This light and fluffy cake is perfect for tea time, special occasions, or a simple homemade dessert. The balance of tangy lemon and juicy blueberries makes every bite delicious and flavorful.
Preheat the oven to 180°C (350°F) and grease a cake pan.
In a bowl, beat the butter and sugar until light and creamy.
Add the eggs one at a time and mix well.
Stir in the lemon juice and mix until combined.
In another bowl, mix flour and baking powder.
Gradually add the dry ingredients to the wet mixture and mix gently.
Fold in the blueberries carefully.
Pour the batter into the prepared cake pan.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool before slicing and serving.
2 cups all-purpose flour
1 tsp baking powder
1 cup fresh or frozen blueberries
2 large eggs
3/4 cup granulated sugar
1/4 cup fresh lemon juice
1/2 cup butter (softened)
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Ingredients 500g strong bread flour 1 packet (7g) fast‑action yeast 75g cast
Bake at 200°C (fan 180°C) for 15–20 minutes until golden. To Be Ready
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