Blueberry Lemon Cake
Serves: 4 to 6
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
- 150 g (1 ⅓ stick) unsalted butter, melted
- 200 g (1 cup) caster sugar, (superfine sugar)
- 2 eggs
- 140 g (½ cup) crème fraîche, or sour cream or natural yoghurt
- 1 lemon, zested
- 1 teaspoon vanilla extract
- 225 g (1 ½ cup) plain flour, (all-purpose flour) sifted
- 5 g (1 teaspoon) baking powder
- 125 g (4 ½ oz) blueberries
- icing sugar, (powdered sugar) for dusting
Instructions
- Preheat the oven to 160°C/320°F (without fan).
- 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 (powdered 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.