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Blueberry Lemon Cake
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
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 % |
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
DIABETES Exchange
| 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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Reviews
slightlywoman
2012-10-06T05:08:56+00:00 october 06, 2012I 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
ca0dup
2011-08-30T14:51:55+00:00 august 30, 2011the 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.
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Anonyme
2021-10-20T19:02:38+00:00 october 20, 2021 | I would make this recipe againGood!
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misti9865
2009-04-01T13:23:27+00:00 april 01, 2009 | I would make this recipe againI 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
Katharsis
2009-02-27T02:16:34+00:00 february 27, 2009 | I would make this recipe againThe lemon flavour was nice, be careful not to overcook it as it gets rather dry. I agree there should be more blueberries!
Useful
Top Reviews
View All Reviewsjoan7
january 01, 2009 | I would make this recipe againDelicious cake and easy to make but I reduce the sugar and double the blueberries. J
Useful
misti9865
april 01, 2009 | I would make this recipe againI 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
Katharsis
february 27, 2009 | I would make this recipe againThe lemon flavour was nice, be careful not to overcook it as it gets rather dry. I agree there should be more blueberries!
Useful
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