Lemon & Blueberries Cake

by - Sunday, September 28, 2014

I remember when I was a child how magical I found it for a gooey mixture turning into a solid cake. How I waited for my mum to give me the spatula after she was done pouring the goo into the tin, so I can lick whatever was left on it because it was so delicious. And how I would stay in the kitchen and look at the oven, waiting for the moment the cake would rise above the tin, like a mountain in its moment of birth. So it was only natural when the very first I wanted to learn how to make was a cake.

My very first cake was a simple vanilla and cocoa marble cake, recipe of my nan that even to this day I faithfully recreate. But today we're baking a very refreshing cake to officially wave goodbye to summer. Plus I had bought about half a kilo of blueberries and I needed to do something with them before they went bad. 

So here it is, the recipe for my Lemon & Blueberries Cake!


  • 250gr blueberries
  • 125gr butter or margarine
  • 160gr caster sugar
  • 100gr self raising flour
  • 100gr plain flour 
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon salt
  • 2 eggs
  • 60ml milk
  • 40ml lemon juice
  • Zest from one lemon
  • 1 teaspoon baking powder


Preheat your oven to 180C (conventional oven and not on air, to help the cake rise).

Cream the butter/margarine with 100gr sugar until it becomes fluffy. Separate the eggs, reserve the whites and add the yolks along with the salt and vanilla. Beat the mixture until it's creamy. Combine the flour with the baking powder and the milk with the lemon juice. Add both into your mixture slowly, alternating from one to the other until everything is incorporated, before you add the blueberries and the lemon zest. 

In a separate bowl start making your meringue. Beat the egg whites you reserved until soft peaks are formed. Add your remaining sugar (60gr), one tablespoon at a time and beat until stiff peaks are formed. Your meringue is now ready to be folded inside your cake mixture. Choose the tin you want to use but don't forget to grease and flour it in order to prevent your cake from sticking. 

Bake for 50 mins to an hour, leave it on a cooling rack and serve when ready. I usually serve it with whipped cream and sometimes a dollop of jam, if I want a sweeter alternative. 

I hope you enjoyed this. Let me know if you found it easy to make and if it turned out a success!

Until next time,


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  1. i am gonna try it for sure!love blueberries!!!!and cakes, too!!!thank you for sharing!!many many kisses from Athens!!

  2. I love trying out new cake recipes all the time but in here I'll be sharing the ones I like the most!
    Happy you like the post, let me know what was the outcome of your cake!