Lemon and blueberry cake
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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.
Serving Suggestions for Lemon & Blueberry Cake
- Fresh Blueberries or Mixed Berries — a simple, colourful side that echoes the cake’s flavours.
- Vanilla Ice Cream — cold, creamy, and perfect with a warm slice.
- Greek Yogurt with Honey — lighter and tangy; great for a brunch‑style serving.
- Whipped Cream — lightly sweetened, with a little lemon zest folded through.
- Blueberry Compote — warm or chilled; spooned over the top for a dessert‑style finish.
- Crème Fraîche — tangy and elegant, ideal if you want something less sweet.
- Fresh Mint Leaves — a simple garnish that lifts the lemon and berry notes.
- Hot Drinks — Earl Grey, chamomile, or a flat white all pair beautifully.
- Sparkling Elderflower — a lovely, floral drink pairing for spring/summer.
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.