Lemon Blueberry Cake
A refreshing lemon sponge studded with juicy blueberries, topped with a zesty glaze.
Ingredients
- 2 cup All-purpose flour sifted
- 1.5 cup Granulated sugar
- 0.5 cup Butter softened
- 2 Large eggs
- 0.25 cup Lemon juice freshly squeezed
- 1 tbsp Lemon zest
- 1 cup Fresh blueberries
- 1 tsp Baking powder
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch cake pan.
- In a bowl, cream butter and sugar until light and fluffy.1.5 cup Granulated sugar, 0.5 cup Butter
- Add eggs one at a time, then mix in lemon juice and zest.2 Large eggs, 0.25 cup Lemon juice, 1 tbsp Lemon zest
- Sift together flour and baking powder, then gradually add to wet mixture.2 cup All-purpose flour, 1 tsp Baking powder
- Fold in blueberries gently.1 cup Fresh blueberries
- Pour batter into pan and bake for 45-50 minutes, until golden.
Notes
Use fresh blueberries for best flavor.
Nutrition
Serving: 1gCalories: 280kcalCarbohydrates: 42gProtein: 4gFat: 12gSaturated Fat: 7g
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