Quick to make and delicious to eat, these blueberry lemon cakes won’t last long in your cake tin. Blueberries and lemon go so well together and you can use fresh or frozen blueberries in this recipe. Ideal for a mid-morning snack with a cup of coffee or to pop into a packed lunch box, they are bound to be popular with your family. The lemon adds a citrusy tangy flavour to the sponge and the blueberries are sweet bursts of fruit throughout the soft, moist sponge. It’s so easy to make, the kids could help with preparation too.
Like these? You’re going to love our classic blueberry muffins recipe!
- 200g plain flour
- 2tsp baking powder
- 125g caster sugar
- 175ml milk
- 2 eggs, medium
- 150ml vegetable oil
- 225g blueberries
- Grated zest of 1 lemon
Preheat oven to 200⁰C/400⁰F/Fan 180⁰C/Gas Mark 6. Line a 12 cup bun or muffin tin with paper cake cases.
Sift the flour and baking powder into a bowl and stir in the caster sugar.
In a separate bowl or jug combine the milk, eggs and vegetable oil and mix together well.
Pour the wet ingredients into the dry ingredients and mix lightly and quickly together.
Gently stir in the blueberries and lemon zest – do not be tempted to over mix – all ingredients should just be combined together and the mixture will look a little lumpy.
Divide the mixture evenly between the cup cases.
Bake for 20 minutes or until the cakes are well risen and golden brown. Serve warm or cold.
Top tip for making Blueberry lemon cakes
Try raspberries instead of blueberries for a delicious alternative.