Lemon and Blueberry Cake

lemon and blueberry cake

Recipes that use fruit have an amazing way of giving you a snack of summer delight to savour in the chilly winter months. Personally, citrus flavours are just what I need to boost my spirits on a winter’s day. In my lemon and blueberry cake, citrus flavours dance together with the brilliance of blueberries to make a treat that is full of antioxidants and has summer baked straight into it. Early research has even shown that the essential oils in citrus zest help to protect you from feeling gloomy as they have mood-lifting properties. And if by accident you spill the cake when liberating it from your baking tin, a good patch up with buttercream gives the whole family something to giggle about.

Food is a powerful trigger for some of our most profound, positive and playful memories. After many years in the cake making industry, Grace admits that when she works she still hears the wise voice of her home economics teacher telling her how to bake a perfect cake.

In an increasingly complex world, we can take comfort in the simple truth that a full belly makes a happy person. When we know someone has taken time to make a meal for us and put effort, love and skill into it, we can taste their care for us. With so many more of us cooking at home, the options to express our affection for our loved ones through wonderful winter treats are only limited by our personal tastes. This lemon and blueberry cake is a true comfort food!


● 120g butter
● 250ml castor sugar
● 2 large eggs
● 10 ml baking powder
● 2 ml salt
● 500 ml cake flour
● 125 ml milk
● 300g blueberries
● Zest of 1 lemon
● 30 ml lemon juice


● 100g soft butter
● 375 ml icing sugar
● 50 ml lemon juice



1. Heat oven to 180°C
2. Grease a Bundt tin and dust with flour
3. Add lemon juice and zest to the milk (it will curdle; this is fine)
4. In electric mixer, whisk butter until creamy. Add sugar and beat until pale and fluffy
5. Add eggs one at a time, beating after each addition
6. Sift dry ingredients
7. Beginning with the flour, add flour and milk to the butter mixture
8. Fold in blueberries
9. Spoon into the prepared tin
10. Bake for 35 minutes or until golden brown and a tester comes out clean
11. Remove from tin and place onto a cooling rack
12. You will ice the smooth “bottom” of the cake


  1. Beat butter and icing sugar together well before adding lemon juice
  2. Spread onto cooled cake
  3. Decorate with blueberries and more lemon zest


Replace the blueberries with raspberries
Replace the lemon zest with orange zest


Courtesy Grace Stevens

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