Lemon Blueberry Cake Recipe

This one of the most delicious cakes I have ever made. The taste is such a perfect balance. I have only made this cake once but I know I will make it more in the future. It is so moist and taste – lets just say it did not last more than a few days, but then again it rarely does here! The recipe was originally found on Erica’s Sweet Tooth Blog.

Ingredients:

Cake:

95-145 g flour
2 tsp baking powder
½ tsp salt
250 g plain yogurt
200 g sugar
3 large eggs
2 tsp lemon zest
1 tsp vanilla essence
175 g vegetable oil
250 g blueberries

Lemon syrup

80 g fresh lemon juice
150 g sugar

Lemon Glaze

60 g fresh lemon juice
120 g powdered sugar

Directions:

Preheat oven to 175 C.
Get a 22×11 cm loaf pan, grease with butter and add a thin coat of flour
In a bowl mix flower, baking powder and salt
In another bowl mix yogurt, sugar, eggs, lemon zest, vanilla essence and oil
Add the first bowl into the second bowl and mix
Gentally add the blueberries and carefully fold them into the batter
Pour the batter into the pan and bake it for about 1 hour – until the cake tester comes out clean
Leave it in the pan for 10 minutes, then remove the pan and let it cool
Make the lemon syrup: combine ingredients in a saucepan and stir until it is completely dissolved, keep cooking for about 3 minutes after this
Use a grill stick to poke holes onto the top of the cake and brush all the syrup onto the cake, a little at a time
Make the lemon glaze: Combine ingredients and whisk together. Pour it onto the top of the loaf.
Serve this deliciousness and everyone will love you forever.

Well, at least I would love you forever if you served me this delicious cake. The cake can also be cut up and stored in an airtight container in the fridge. I don’t know how long it can stay there – ours lasted about three days and it was still delicious and moist!