Blueberry Lemon Cake

96 Reviews

97% would make this recipe again

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

300 calories/serving

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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
6 tbsp	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

Preheat the oven to 160°C/325°F. Butter the baking pan(s).
In a small bowl, combine the flour, baking powder, and salt. Set aside.
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.
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.
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 %

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 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :

Vegetables and Fruits :	¼	serving
Grain Products :	1 ¼	servings
Milk and Alternatives :	0	serving
Meat and Alternatives :	¼	serving

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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

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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

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Members' Reviews

96 Reviews (90 with rating only ) 97% would make this recipe again

Sort By: Most Recent| Rating | Most Helpful

slightlywoman 1 Blueberry Lemon Cake

october 06, 2012

I am allergic to wheat, gluten, dairy and eggs... so whenever there is a recipe of this nature, I have to fix it myself.. I find it is just easier to google a gluten-free vegan recipe... so far I haven't found one that I like. It looks good though.

Useful 0

ca0dup 3 Blueberry Lemon Cake

august 30, 2011

the recipe does not mention the type of baking dish. I look at the picture and assume it is a loaf pan. When I do make it, I will add more blueberries.

Useful 0

jrousseau81 2 Blueberry Lemon Cake

june 03, 2011 | I would make this recipe again

Good!

Useful 0

misti9865 4 Blueberry Lemon Cake

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 3 Blueberry Lemon Cake

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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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