Recipes / Desserts / Lemon and blueberry cake
Breakfast
Afternoon snack
Baked
Lemon and blueberry cake
An olive oil cake with the juice and zest of two lemons, honey and blueberries.
- Cooking
- 60 min
- Prep
- 15 min
- Difficulty
- Easy
Per serving
409 kcal
Protein · 6 %
6 g
Fat · 35 %
16 g
Carbs · 59 %
61 g
Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.
Ingredients
For 8 servings
- 2 whole lemons
- 50 g blueberries
- 250 g plain flour
- 1 sachet of baking powder
- 120 ml oil
- 3 eggs
- 200 g sugar
- 5 tbsp honey
Step by step
- Preheat the oven to 160 °C.
- Zest the lemons and squeeze out the juice.
- In a large bowl, whisk the eggs with the sugar and honey until frothy.
- Add the oil, lemon juice and zest and mix well.
- Sift the flour with the baking powder and fold them into the mixture.
- Add the blueberries and mix gently so they don't burst.
- Pour the batter into a greased tin.
- Bake for 60 minutes at 160 °C.