Lemon & Blueberry Cake


  • For the Cake

  • For the Frosting


This flavourful dessert is definitely one to try out during the Summer Holidays! You can entice  your family into baking again, or to get yourself back in the kitchen and enjoying your creations! With each bite enjoy a sensation of lemon sponge and creamy frosting – one that everyone will die for!




For the Cake

Remove the kneading arm from the pan of your bread maker and line with a paper loaf tin liner.


In a large bowl mix all of the ingredients, except the blueberries, together until fully incorporated. Stir through the blueberries and pour the batter into the prepared pan and place into your bread maker. Set the bread maker to bake only for 50 minutes.


Once baked allow the cake to cool in the pan for 5 minutes before turning out onto a wire cooling rack to finish cooling.


For the Frosting

To make the frosting, whip the butter, icing sugar and 1 tbsp of milk together in a large bowl. If the frosting is too stiff, add the remaining tablespoon of milk. Once you reach a good, spreadable consistency spread the frosting on top of the cooled cake.


Add blueberries and mint springs as you wish to decorate your cake.


Lemon & Blueberry Cake

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Adjust Servings:
For the Cake
125 ml Vegetable Oil
50 g Butter softened
3 Large Eggs free range
1 tsp Vanilla Extract
1 Lemon Zest
200 g Caster sugar
200 g Plain Flour
1/2 tsp Baking Soda
1.2 tsp Baking powder
100 g Blueberries fresh
For the Frosting
125 g Unsalted Butter softened
250 g Icing Sugar
2 tbsp Milk
Blueberries to decorate
Mint springs to decorate

Katie Deacon

Katie Deacon
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