Lemon and blueberry cake
Lemons and blueberries are a perfect combination, and when they’re folded into a light, tender sponge like this, how can anyone resist. There’s something instantly uplifting about the bright citrus and juicy bursts of fruit — a flavour pairing that feels like sunshine on a plate. This lemon and blueberry cake brings all those fresh, vibrant notes together in a soft, moist crumb studded with berries, making every slice wonderfully moreish.
Easy, cheerful, and full of colour, it’s the perfect bake for spring afternoons, weekend gatherings, or any time you fancy a bright, fruity treat..
Lemon and blueberry cake
Ingredients
- 175 g margarine
- 175 g caster sugar
- 175 g self-raising flour
- 1 tsp baking powder
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
- 1 juice of a whole lemon
- 250 g blueberries
Instructions
- Preheat the oven to 180°c / gas 4. Grease a cake tin and set aside.
- With an electric whisk, beat together the margarine and sugar until pale and fluffy.
- Add the vanilla essence to the lightly beaten egg and in another bowl add the baking powder to the flour.
- Add third of the egg to the margarine mixture and beat together with a wooden spoon, then add a third of the flour and combine, repeat until all the cake ingredients are mixed together.
- Add the lemon juice and two thirds of the blueberries and gently fold in.
- Pour the mixture into the cake tin, scattering the remaining blueberries over the top.
- Bake in the oven for 25mins or until the cake has risen, golden brown and springs backs when gently pressed in the centre.
- Remove from the oven, loosen the edges with a knife and allow to cool for 5mins. Turn out onto a wire rack to cool completely. Serve when ready.