Lemon Blueberry Cake Recipe

Drizzled lemon glaze (recipe from Natasha’s blueberry muffins) on top of the cooled cake then lightly sprinkled with icing sugar. Delicious cake!

I would add more zest and lemon juice

Used full fat Greek yoghurt instead of sour cream and only 350g of (frozen) blueberries as that was what I had. Very happy with the result. The cake is tender and moist and flavourful. Also delicious heated in the microwave in individual slices and served with custard or ice cream. (Reminder for me: took a lot longer to bake than the stated times in my cool running oven despite upping the temperature to 200C.)

I love this recipe. I do add extra lemon zest and juice. I prefer stronger lemon flavor.

Absolutely love this cake! It's always a big hit when I make it for gatherings.