Blueberry and Lemon Syrup Cake
Super moist and sweet filled with blueberries and drizzled with a warm lemon syrup.
Prep Time15 minutes mins
Cook Time40 minutes mins
Lemon Syrup8 minutes mins
Total Time1 hour hr 3 minutes mins
Course: Dessert
Keyword: Blueberries, Cake, dessert, Lemon, Syrup
- 150 g butter
- ⅔ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 ½ cups flour
- 1 ½ teaspoons baking powder
- 2 tablespoons lemon juice 1 large lemon
- 1 teaspoons lemon zest
- ¾ cup milk
- 1 cup blueberries frozen or fresh.
Lemon Syrup
- 2 Tablespoons lemon juice
- 1 teaspoon lemon zest
- ¼ cup white sugar
- 1/8 cup water
Preheat oven to 180 °c fan bake
Cream butter and sugar together
Add eggs one at a time whisking in between each one.
Add vanilla and whisk until all incorporated
Stir in milk and lemon juice.
Sift in the flour and baking powder.
Add the blueberries and fold all together until there is no white flour showing DO NOT OVER MIX Bake for 35-40 minutes until golden on top and cake spring back.
Leave to cool for 10 minutes before removing from its pan.
Lemon Syrup
Add sugar, lemon juice, lemon zest and water to a microwave safe bowl and cook on high for 1-minute stir to make sure the sugar has dissolved
Cook for another 2 minutes stirring after each minute.
If making on a stove top add all the ingredients to you pot, bring to the boil string to dissolve sugar, then let simmer for 2 minutes.
Drizzle over ¾ of the lemon syrup leaving the other ¼ to drizzle over just as you are serving the cake.