At the weekend, I like to treat myself to a piece of cake. And when I bake a blueberry lemon cake, I like to have two slices instead of just one.
The blueberry lemon cake is quick to make and simply delicious. The recipe is really simple and the fragrance in the kitchen. Great. Just great.
Any tricks for the cake?
There are always tricks and tips, and you can never have enough!
If you take a closer look at the recipe, you will see that you should add the remaining blueberries after about 15 minutes of baking time. The simple reason for this is that the blueberries would otherwise all sink to the bottom. And so they are just a little better distributed in the dough.
Let the cake cool down a bit in the mould before you pour the icing over it. Otherwise, the cast will just flow past the side. I was allowed to learn this on my first try…
And if you are searching for some more baking tips, have a look here 🙂
Is the blueberry lemon cake easy to bake?
Sure, if you follow the tips above, it really is a super simple cake recipe and the lemon frosting gives the blueberry-lemon cake the final kick.
There’s not much standing in the way of a back session, is there?
Are you still looking for other cake recipes? How about the following recipes:
blueberry lemon cake
simple and delicious cake recipesimple
- 15 minutes
- 1 hours
- 1 hours 15 minutes
|butter, room temperature
|lemon -zest and juice
|drops of vanilla essence
|Tbsp baking powder
|pinch of salt
|Tbsp lemon juice
Steps of preparation
- Line a loaf tin with baking paper
- Preheat the oven to 180 °C, fan
- In a large bowl, mix together the butter, sugar, lemon zest, and vanilla
- Add eggs one at a time and mix together for a minute at a time
- Add approx. 2 Tbsp lemon juice and stir
- Mix flour, baking powder, salt, and almonds together and add.
- Mix everything together.
- Add half the blueberries and gently fold in.
- Pour the batter into the prepared baking pan.
- Bake for 15 minutes and then spread the other half of the blueberries on the cake
- Then bake for another 45 minutes. After about 20 minutes of baking time, check whether the cake is getting too dark and cover it with baking paper if necessary.
- After the baking time, please do the chopstick test.
- Let the cake cool in the tin for 10 minutes and then carefully turn out onto a wire rack to cool
- Mix the icing sugar and 2 tablespoons of the remaining lemon juice together to form a glaze and spread over the cake