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  • Preeti Shridhar

Blueberry Lemon Cake

When fresh blueberries are in season you must try this buttery rich Blueberry Lemon Cake that is wonderfully moist and full of juicy sweet blueberries. Addition of lemon zest and lemon juice adds a nice citrus flavor plus it helps to balance both the sweetness and richness of the cake.

It is important when making cakes to have the butter and eggs at room temperature as this enables the maximum amount of air to be beaten into the batter. There is a tendency for the batter to curdle when adding the eggs but having the eggs at room temperature and adding each egg separately will help to prevent this. But don't worry if it does curdle as once the flour is added the batter will smooth out.

I baked it in a loaf tin but you can also use a 7" round tin. In this case baking tin will reduce.

If using frozen blueberries, do not thaw them. Take them out of the freezer, toss them in the flour just before you have to add them to the batter.


All Purpose Flour 190 gms

Baking Powder 1/2 tsp

Baking Soda 1/4 tsp

Salt a pinch

Fresh/ Frozen Blueberries 150 gms

Butter 113 gms

Raw Sugar 160 gms

Eggs 2

Thick Yogurt 75 ml

Vanilla Extract 1 tsp

Lemon zest 1 tsp

Lemon juice 1 tbsp


  1. Toss the Blueberries in 2 tsp of flour and keep aside.

  2. Grease and line an 8"*4" loaf tin with parchment paper. Dust it with flour.

  3. Beat butter and sugar till light and fluffy.

  4. Add the eggs one by one and beat well after each addition.

  5. Now add in vanilla extract, lemon juice and lemon zest. Beat again to mix.

  6. Sieve the dry ingredients.

  7. Add the dry ingredients in 3 batches alternating with yogurt.

  8. The first and last addition has to be dry ingredients.

  9. Mix lightly with a spatula.

  10. Mix Blueberries into the prepared batter using a spatula.

  11. Pour the batter in the prepared loaf tin.

  12. Bake in a preheated oven at 165 degrees Celsius for 50-60 minutes.

  13. Keep an eye after 45 minutes.

  14. Do a skewer test to check doneness.

  15. Skewer should come out clean.

  16. Let it cool in the tin for 10 minutes.

  17. Then invert it on a wire rack and let it cool completely before you cut it.

  18. Each oven behaves differently, so baking time would differ accordingly.


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