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Lemon and Blueberry Cake

Delicious, Zesty and moist. This easy bake is perfect for a Summertime afternoon tea.


200g Plain flour (plus extra for dusting)

1 tsp Baking Powder

115g Cornish Butter

1/4 Salt

Zest of 2 Lemons

250mls (1 cup) Fresh Blueberries

120mls (1/2 cup) Whole Milk

1tsp Vanilla Seed Paste

150g Caster Sugar

2 Large Free Range Eggs


1. Start off by pre-heating the oven to 180c. Then butter and parchment line the base of a Loaf tin.

2. In a stand mixer with a padel attachment or large mixing bowl, beat the butter and the sugar until pale and fluffy. In a separate bowl, measure out and sift the flour and baking powder and then add the salt.

3. Next you need to add the eggs to the sugar and butter and beat together. Do not worry if the batter curdle's at this point, when you add the flour mix this will sort itself right.

Now add in the vanilla seed paste and a little bit of the flour. Mix.

4. Then add some more flour and then half of the milk, then mix the rest of the flour and milk. Do this in stages.

5. Next fold in the lemon Zest.

6. Slowly fold in the Blueberries, a tip is to cover the Blueberries with plain flour, this helps prevent them from sinking to the bottom of the tin.

7. Then smooth off the top using a non stick spatula and place centre of the pre-heated oven 180c, for approximately 25-30mins. A tooth pick inserted into the centre will come out clean and the cake will start to pull away from the sides.

This cake is beautifully moist and zesty, a perfect match for a Summertime afternoon tea gathering. Andsom.

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Amanda Croker Knowles
Amanda Croker Knowles

Really delicious and beautifully moist. Definitely going to give this cake a go, Jake. Thank you for making it, a welcome birthday treat!

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