Blueberry Lemon Cake

98 Reviews
97% would make this recipe again

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Preparation : 15 min Cooking : 1 h 15 min Standing : 30 min Cooking Dish : 30x11cm or 24x13cm baking pan
300 calories/serving

Ingredients

1 1/2 cup white flour (all purpose) 200 g
1 1/4 tsp baking powder 3 g
1/8 tsp salt 0.4 g
1/3 cup butter, unsalted 80 g
1 cup sugar 220 g
2 eggs size large
1 lemons, for juice and zest 120 g
1/2 cup milk, partly skimmed, 2% 125 mL
1/2 cup blueberries 60 g

Before you start

A hand-held or stand mixer will make things easier for this recipe.

Method

  1. Preheat the oven to 160°C/325°F. Butter the baking pan(s).
  2. In a small bowl, combine the flour, baking powder, and salt. Set aside.
  3. In another bowl, cream the butter with ¾ of the sugar using a mixer, about 3-4 min until light and fluffy. Add the eggs one at a time, beating well after each addition. Add 2 teaspoons lemon zest. Add the flour mixture in 3 portions, alternating with the milk. Mix well until homogeneous then fold in the blueberries using a spatula.
  4. Transfer the mixture to the baking pan(s) and bake in the middle of the oven 1 ¼ h. Check the cake with a toothpick or knife to see if it is cooked through. When done, pull it out of the oven and let it cool down a few minutes.
  5. Pour the lemon juice in a small microwave-safe bowl. Add the remaining sugar and microwave, uncovered, on medium-high 1 min until hot and syrupy. Pour the syrup over the cake(s) then let it cool at least 30 min before serving.

Nutrition Facts Table

per 1 serving (110 g)

Amount

% Daily Value

Calories

300

Fat

10 g

15 %

Saturated 5.8 g
+ Trans 0.5 g

31 %

Cholesterol

70 mg

Sodium

80 mg

3 %

Carbohydrate

49 g

16 %

Fibre

1 g

5 %

Sugars

29 g

Net Carbs

48 g

Protein

5 g

Vitamin A

10 %

Vitamin C

8 %

Calcium

6 %

Iron

10 %
More info

Claims

This recipe is :
Excellent source of  :
Folacin, Selenium
Good source of  :
Vitamin B1
Source of  :
Calcium, Iron, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B12, Vitamin B2, Vitamin D, Vitamin E
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Milk and Alternatives 0
Meat and Alternatives 0
Fats 1 ½
Other Foods 2
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

98 Reviews (92 with rating only) 97% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Fruits | Desserts | Low Sodium | Halal | Kosher | Vegetarian

Top Reviews

View All Reviews
joan7
january 01, 2009 | I would make this recipe again

Delicious cake and easy to make but I reduce the sugar and double the blueberries. J

Useful 7
misti9865
april 01, 2009 | I would make this recipe again

I doubled the blueberries as suggested and reduced a small amount of the sugar. The lemon blueberry flavor was delicious. Next time I will take it out of the oven a little earlier.

Useful 3
Katharsis
february 27, 2009 | I would make this recipe again

The lemon flavour was nice, be careful not to overcook it as it gets rather dry. I agree there should be more blueberries!

Useful 3

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