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
soft to touch
or cake flour with 1 tsp baking powder
fresh or frozen
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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Blueberry Lemon Cake by Anncoo Journal