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A side shot of this simple lemon blueberry cake
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5 from 1 vote

Easy Lemon Blueberry Cake

A quick and easy lemon blueberry cake which is simple to make and quick to decorate.
Prep Time5 mins
Cook Time25 mins
Decorating time5 mins
Total Time35 mins
Course: Afternoon Tea, Dessert
Cuisine: British
Keyword: blueberries, cake, dessert, lemon
Servings: 8 slices
Calories: 324kcal

Ingredients

  • 1 box of vanilla cake mix
  • 3 large eggs
  • 90 millilitres light vegetable oil 1/3 cup
  • 180 millilitres milk - Any kind of milk will work 2/3 cup + 4 tablespoons
  • 2 teaspoons lemon extract
  • zest 1 lemon
  • 200 grams blueberries 1 and 1/2 cup
  • 55 grams icing sugar 1/4 cup
  • 60 milliliters water 4 tablespoons
  • Juice 1 lemon
  • 250 grams lemon curd 1 cup

Instructions

  • Preheat your oven to 180C/350F/Gas mark 4 and lighlty greese two 8 inch (20cm) cake tins.
  • In a large mixing bowl add in the boxed cake mix.
  • Add the eggs, oil, milk, lemon extract and lemon zest. With a gentle hand mix everything together until everything is well combined and you have a smooth batter.
  • Gently fold in the blueberries and devide the batter equally between the two cake tins. Place the tins into the center of your oven and bake for 25 minutes.
  • Check your cake with a pick, if it comes out clean then your cakes are baked through. If not give it another minute or two.
  • Release the cakes from their tins and allow them to fully cool down on a wire rack.
  • Once cold, spread the lemon curd on one half of the cake and sandwich it together with the other half.
  • In a small bowl mix the icing sugar, water and lemon juice together and drizzle it all over the top of the cake.
  • If you want to then add a few blueberries to the top and a little lemon zest then do so, its completly optional.

Nutrition

Serving: 1slice | Calories: 324kcal | Carbohydrates: 24.6g | Protein: 5.6g | Fat: 25.9g | Saturated Fat: 8g | Cholesterol: 176mg | Sodium: 176mg | Potassium: 65mg | Fiber: 0.7g | Sugar: 21.3g | Calcium: 48mg | Iron: 1mg