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Blueberry Lemon Cake 蓝莓柠檬蛋糕

Ann Low

blueberry lemon cakeAs usual I always like to check what was left in the pantry since my last visit to the supermarket. I’m sure you do the same too, right? Then I saw half a packet of self-raising lying there, a few lemons and some frozen blueberries in my freezer. I suddenly remember that I’ve not baked a blueberry cake for quite some time (my last baked was in Nov 2019 – Blueberry Swiss Roll). Yes blueberry again … my weakness for blueberry 😀  So I baked this easy Blueberry Lemon Cake with full of lemony flavour.  The sweetness is just right and the cake is soft and moist and the studded blueberries within made the cake all the more delicious. The cake tastes even better the next day being kept in an airtight container at room temperature. So perfect for our breakfast

Blueberry Lemon Cake

This Blueberry Lemon Cake with full of lemony flavour is soft and moist and the studded blueberries within made the cake all the more delicious 
Author Ann Low
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 0

Ingredients
 

  • 160 g butter - soft to touch
  • 100 g caster sugar
  • 1 lemon zest
  • 2 eggs - lightly beaten
  • 100 g self-raising flour - or cake flour with 1 tsp baking powder
  • 4 tbsp lemon juice
  • 100 g blueberries - fresh or frozen

Instructions
 

  • Preheat oven to 170 deg C. Sift flour and set aside. 3 mini non stick loaf moulds or a few cupcake liners. 
  • Cream the butter and sugar till fluffy,then add the lemon zest and vanilla extract, mix well.
  • Add the beaten eggs in 3 batches with a tablespoon of the flour for each at low speed.
  • Then gently mix in the rest of the flour in few batches with a rubber spatula. Finally, the lemon juice, mix well and drop in blueberries, mix well again.
  • Pour batter into moulds and spread evenly with a spoon with some blueberries on top.
  • Bake in the preheat oven in the second lower rack for about 25-30 minutes or until a skewer comes out clean.
  • Leave cake to cool in mould and dust with some icing sugar or snow powder.
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  • 蓝莓柠檬蛋糕 Blueberry Lemon Cake
  • 加入柠檬汁和柠檬皮屑，有了柠檬香气，再放了蓝莓使蛋糕更加的湿润。可把蛋糕收进密封盒里温室保存一天，即便是隔天蛋糕更加的美味。
  • 材料：
  • 160克 牛油，稍微软
  • 100克 细糖
  • 1粒柠檬皮屑
  • 2个 大鸡蛋，打散
  • 100克 自发面粉或底筋面粉+1茶匙泡打粉，过筛
  • 4汤匙 柠檬汁
  • 100克 蓝莓，新鲜或冰冻的都可以
  • 糖粉或防潮糖粉（撒面），适量
  • 做法：
  1. 预热烤箱致摄氏170度。准备3个小迷你摸子或纸杯也可以。过筛自发面粉，备用。
  2. 将牛油和糖一起打致松发，加入柠檬皮屑和香精，拌匀。
  3. 用底速度，将鸡蛋液分次加入。每加入一次蛋液搅匀，接着加入1汤匙粉类拌均匀，才下第二次的蛋液和面粉。一共三次。
  4. 把剩下的面粉分次拌入用刮刀拌匀。最后拌入柠檬汁，混合均匀才下蓝莓，再拌匀即可。
  5. 将面糊倒入摸子里抹平，再放上几粒蓝莓即可。
  6. 放入烤箱下面的第二层，烤约25-30分钟左右或竹签扎入蛋糕内部，取出竹签不沾黏，即可出炉。
  7. 蛋糕待凉后，撒上适量的糖粉或防潮糖粉即可享用。
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