Julie Goodwin’s simple lemon blueberry cake is a sweet and zesty slice you’ll turn to for afternoon tea, school cake stalls or just because. Dotted with juicy blueberries throughout and drizzled with lemon icing, it’s easy baking at its best.
Made in one bowl and baked in a generous lamington pan, this lemon and blueberry cake is perfect for feeding a crowd or stocking the freezer for unexpected guests.
Ingredients
Method
Preheat oven to 180°C (160°C fan forced). Grease and line a 20cm x 30cm lamington pan.
In an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
On low speed, add the coconut and lemon rind, then half the flour and half the milk. Scrape down sides of bowl and add the remaining flour and milk.
Spread the batter into the prepared pan. Sprinkle the blueberries over the top and pressing them gently into the batter. Level the mixture with the back of a spoon.
Bake for 30 minutes or until lemon cake is browned lightly and springy to touch. Cool for ten minutes then turn out onto wire rack to cool.
For the icing, combine the icing mixture and approximately 2 tablespoons of lemon juice. Stir to combine and remove any lumps. When the simple lemon cake is completely cold, drizzle the icing over cake and decorate with extra blueberries.
How to store and freeze this lemon blueberry cake
Julie’s lemon cake will keep for 3 days in an airtight container. The uniced cake is suitable to freeze, wrapped tightly in plastic wrap. Defrost the wrapped cake in the fridge overnight, then continue with the icing from step 6.
How to make this simple lemon cake
With just 15 minutes of prep and basic pantry ingredients, this simple lemon cake proves that the best desserts don’t need to be complicated. The key ingredients in this recipe are:
Unsalted butter: Provides richness and creates a moist cake.
Caster sugar: Dissolves easily during creaming process, creating light, fluffy texture.
Eggs: Act as binding agents while adding richness and structure.
Desiccated coconut: Adds subtle tropical flavour and helps retain moisture.
Lemon rind and juice: Delivers bright, zesty citrus flavour throughout the cake and icing.
Self-raising flour: Contains built-in raising agents for convenience, creating the perfect cake rise and delicate crumb.
Milk: Adds moisture and helps create smooth batter consistency.
Fresh blueberries: Provide juicy bursts of sweet-tart flavour and beautiful colour contrast.
Icing sugar mixture: Creates smooth, glossy icing that sets perfectly and provides sweet contrast to balance the simple lemon cake’s tartness.
