A delicious recipe for Blueberry & Lemon Cake using crème fraîche, sour cream or natural yoghurt to lighten the cake.
Strangely, I have always associated blueberries with muffins. And pancakes. Of course, you can eat them just as they are, as nature intended, but I’m sure most of us are more acquainted with blueberries in cakes and bakes.
This Blueberry & Lemon Cake tastes like one big blueberry muffin which, I think, makes it a perfect contender as a sweet option at breakfast or brunch. Like any good blueberry muffin, this cake is light and moist, owing in part to the crème fraîche and lemon zest in the batter.
I used to make this cake in a loaf tin but recently discovered that it looks so much prettier in a fancy cake tin. The blueberries inevitably settle to the bottom of the cake but, once inverted, this plain cake is transformed into a berry-studded beauty. So use whatever cake tin you like – a small Bundt tin is also a great idea – but make sure there is about a 2 cm (1 inch) space between the batter and the top of the cake tin to prevent any overflow, and adjust the baking time accordingly.
Blueberry & Lemon Cake
- Prep Time: 20 mins
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: Serves 4 to 6
- 150g (5 oz) unsalted butter, melted
- 200g (1 cup) caster sugar
- 2 eggs
- 140g (1/2 cup) crème fraîche or sour cream or natural yoghurt
- zest of 1 lemon
- 1 teaspoon vanilla extract or vanilla bean paste
- 225g (1 1/2 cup) plain flour, sifted
- 1 teaspoon baking powder
- 125g (4 1/2 oz) blueberries
- icing sugar for dusting
- Preheat the oven to 160°C (320°F).
- Lightly butter and flour a 13 x 23 cm (5 x 9 inch) loaf tin or 20 cm (8 inch) round cake tin.
- In a large bowl, beat together the butter, sugar and eggs.
- Add the crème fraîche, lemon zest and vanilla. Mix until well combined.
- Gently fold through the flour and baking powder.
- Stir through the blueberries.
- Pour the batter into a cake tin and bake for about 1 hour, or until the cake is lightly golden and a skewer inserted in the middle comes out clean.
- Allow the cake to cool in the tin for 5-10 minutes before removing to a wire rack to cool completely.
- Dust with icing sugar before serving.
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