Lemon Blueberry Cake

I swapped the lemon for orange and so good! If you use a big circle cake tin, it will be quite flat, this is okay but if you want a taller cake use a smaller tin. It's nice, just dusted with icing sugar, and it didn't brown on top but perfectly cooked on the middle!

Saw this recipe and knew it had to be my mom's birthday cake and I was right! Everything about it was spectacular - the flavor, the crumb, the moistness - winner all round. (My blueberries just decided to sink, despite the flour coating, but no complaints.) I used an ermine type lemon white frosting, as I'd run out of cream cheese and it was perfection. As this was the last cake in a weekend of crazed baking, I'm a happy camper! Definitely making this again & again. Ps. If you want to make cupcakes - like just lemon - this recipe is AMAZING and the cupcakes are a dream! Baking time is 15-18 min at 180.

Added more blueberrys than recipie said but was lush

strange texture, i dont know what went wrong but it burnt and was undercooked?? could just be my oven though!

delicious. i used blackberries instead of blueberries. i added 1/3 cup of lemon and a full cup of blackberries in enchance the taste.

Made this for my partners birthday and he loved it!

Delicious. Made this as a birthday cake for my partner, whose daughter is vegan. Everyone thought it was wonderful. I made it again with a full cup of blueberries and it was even better! I baked it in a loaf pan and just added some buttercream frosting to the top. Perfect sweetness (not overly--just right!). Very fluffy and moist. I will add a little lemon zest to the batter next time around to see if it pronounces the lemon flavor.