This Lemon Blueberry Cake starts like an italian lemon sponge cake but the fresh and juicy blueberries give more taste. Quick and easy to make.
Tip: In summer heat a slice of Lemon Bluberry Cake is very great with a scoop of vanilla ice cream. Enjoy!
Lemon Blueberry Cake
Little bit of sunshine with blueberries dots. This Lemon Blueberry Cake is the perfect summer dessert, easy to make and unforgettable.
Servings 8 people
Equipment
- 1 square cake pan (30 cm x 40 cm/12 in x 16 in)
Ingredients
- 250 grams butter
- 250 grams sugar
- 6 eggs
- 400 grams plain flour
- fresh lemon zest from 2 lemons
- lemon juice from zest lemons
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 250 grams blueberries (fresh or frozen)
Instructions
- Preheat the oven to 190℃ (375°F).
- Line the cake pan with baking paper.
- In a medium bowl sift together the flour and baking powder. Set aside.
- In a large bowl beat together the butter and sugar until soft and creamy.
- Add eggs, lemon zest and vanilla extract and stir it well.
- Add flour mixture into the butter mixture and stir it well.
- Add the lemon juice and combine well.
- Coat the fresh blueberries with about 1 tablespoon of flour.
- Pour the batter into the prepared pan and sprinkle blueberries on top.
- Bake for 30 minutes.
Notes
Sprinkle with powdered sugar on the top.