Blueberry Lemon Cake
- Prep Time: 20 mins
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: Serves 4 to 6
- Category: Cakes
- Cuisine: Australian
A delicious recipe for Blueberry Lemon Cake using crème fraîche, sour cream or natural yoghurt to produce a fluffy and moist cake. Bake it in a bundt tin to make it extra special!
Ingredients
- 150g (1 1/3 stick) 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
Instructions
- 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.
Kitchen Notes
OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Nutrition
- Serving Size: Per slice
- Calories: 379
- Sugar: 27.4g
- Sodium: 27.5mg
- Fat: 17.6g
- Carbohydrates: 49.9g
- Fiber: 1.1g
- Protein: 6.3g
- Cholesterol: 89.1mg
View the recipe online: https://eatlittlebird.com/blueberry-lemon-cake/
