- ¾ cup or 175 g softened butter
- ¾ cup or 175 ml milk
- 1 ½ cups or 290 g regular sugar
- 3 eggs lightly beaten
- zest of 1 lemon
- juice of 1 lemon
- 1 cup or 150 g Frozen Blueberries tossed in flour
- 1 ¾ cups or 225 g Plain / All purpose flour sieved
- 1 ½ tsp baking powder
- ½ tsp salt
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Heat oven to 160c, 300F. Grease and line your baking tin. See here for how to line.
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** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.
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Get all your ingredients ready, i.e zest and juice the lemon, sieve the flour, and add the salt and baking powder to the flour etc.
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Start with making the cake batter by creaming the butter and sugar until a pale light colour. Place the blueberries in a bag and add a couple of tablespoons of flour. Give it a toss so the blueberries are coated. This will stop them from sinking to the bottom during baking.
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Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
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Add the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the lemon juice, and zest, the rest of the flour. Right at the end, fold in the blueberries.
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Transfer the cake mixture to the greased and lined loaf tin. Place in the oven for 1 hr to 1 hr and 5 minutes, check after 1 hour. Test if done by placing a skewer in the centre of the cake and make sure it comes out clean. Every oven is different so cook times will vary a little.
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***** Please note, if using a Bundt tin, cook time is 45 minutes.
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Have a cup of tea and wait!
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Allow to cool. Store in an airtight container. This cake is best eaten the following day, although it doesn't usually last that long!