This recipe is taken from the 2002 Milk Calendar. The scrumptious combination of blueberries and lemon make this cake irresistible.
- Prep: 25 min
- Cooking: 45 min - 1 h
- 2/3 cup (160 mL) butter softened
- 1 1/2 cups (375 mL) sugar
- 2 eggs
- 1 tbsp (15 mL) vanilla extract
- Grated rind of 2 lemons
- 3 cups (750 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) Milk
- 1/2 cup (125 mL) plain yogurt
- 1 1/2 cups (375 mL) frozen blueberries or Fresh blueberries
- Icing sugar
Preheat oven to 350 °F (180 °C). Butter 10-inch (25 cm) Bundt pan or 13 x 9-inch (33 x 23 cm) metal cake pan; dust with flour. Set aside.
In large bowl using electric mixer, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla extract and lemon rind. In separate bowl, combine flour, baking powder, baking soda and salt. Stir milk and yogurt; stir into egg mixture alternately with flour mixture, making 3 additions of dry ingredients and 2 of wet.
Spoon half of the batter into prepared pan, smoothing top. Sprinkle with blueberries. Spoon remaining batter over top, smoothing gently.
Bake for about 60 min for Bundt pan or 45 min for metal pan or until tester inserted in centre of cake comes out clean. Let cool in pan on rack for 10 min. Invert onto rack and let cool completely. Transfer to serving plate and dust with icing sugar.
If using frozen blueberries do not thaw. Thawed blueberries will discolour the batter.
Healthy Eating Tip: Blue news- The blueberries in this recipe provides you and your family with a source of vitamin C. Vitamin C helps keep gums and teeth healthy.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||8 % / 92 mg|