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Blueberry Lemon Cake


375g blueberries

11/4 cups sugar

2/3 cups canola oil

2 eggs

1 1/2 Tbsp lemon zest

1/4 cup lemon juice

1 cup sour cream

2 1/4 cups self-raising flour


Preheat the oven to 200ºC fan bake. Grease a 22cm springform pan with butter and line with baking paper.

Set aside 1/3 of the blueberries for topping the cake. Toss the remaining blueberries in 1 Tbsp of flour and set aside.

In a large bowl, whisk together the sugar, oil, eggs, lemon zest, lemon juice, and sour cream. Sift in the flour and mix until just combined. Gently fold in the blueberries. Pour into the lined pan and top with the remaining blueberries. Turn the oven down to 180ºC, and bake for 50 minutes or until the skewer comes out clean. Cool for 10 minutes in the tin, before turning out to cool completely.

Sprinkle with icing sugar to serve.

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