Light, moist, loaded with seasonal berries, and with the lemon and spice rounding out the deliciousness, this recipe is a total keeper. It’s the perfect cake for morning or afternoon tea and will happily keep in the fridge for a few days to be warmed up as needed. My clever Mum’s recipe – it’s one that my kiddos especially adore making with her. Enjoy!
120g salted butter, cubed and softened, plus extra for greasing
1/2 cup raw caster sugar
1 cup plain flour (you can use spelt if you wish)
2 teaspoons baking power
1 1/2 tsp cinnamon
Zest and juice of 1 lemon
1 tsp vanilla extract
2 punnets (250g) fresh blueberries, rinsed and drained on paper towel
- Preheat oven to 160C fan. Grease and line a 20cm springform tin with baking paper. Set aside.
- Using an electric mixer, cream the butter by beating on medium speed for about 2 minutes. Add the sugar and beat for a further 2-3 minutes until light and fluffy, scraping down sides with a spatula as needed. Beat in eggs one at a time until well combined.
- Using a spatula, fold through flour, baking powder, cinnamon, lemon juice, lemon zest and vanilla until mixture is combined.
- Transfer most of the cake batter (at least 3/4) into the prepared tin. Spoon blueberries evenly over. Spoon remaining cake batter over blueberries.
- Bake in preheated oven for 45-50 minutes or until cooked through (until a skewer inserted into centre comes out clean). Remove from oven and leave in tin for 10-15 minutes. Transfer cake to a wire rack to cool.
- If you prefer, you can replace the plain flour and baking powder with 1 cup of self-raising flour.
- You can use frozen berries instead of fresh, you will just need to thaw them first.