Here’s a wonderfully summery cake that’s really easy to make and uses lots of great-value ingredients. Serve with your favourite cuppa, or a spoonful of Greek yogurt or crème fraîche.
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Serves8
CourseCake
Prepare20 mins
Cook40 mins
Total time1 hr
Pluscooling
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Ingredients
175g Essential Unsalted Butter, plus extra for greasing
175g golden caster sugar, plus 2 tbsp
3 Waitrose British Blacktail medium Eggs
1½ tsp vanilla bean paste
1 unwaxed lemon, zest and juice
175g essential self-raising flour
½ tsp salt
150g Essential Blueberries, rinsed and dried
Method
Preheat the oven to 180°C, gas mark 4. Grease a 20cm round, deep, loose-bottomed cake tin and line with baking parchment. Using an electric mixer, cream together the butter and sugar for 2-3 minutes until pale and light. One at a time, beat in the eggs until fully incorporated, then beat in the vanilla and lemon zest.
Fold in the flour and salt until just combined, then pour the batter into the cake tin. Scatter the blueberries over the top and bake for 35-40 minutes until golden, risen and a skewer inserted into the centre comes out clean.
While the cake is baking, make the syrup. Warm the lemon juice and 2 tbsp sugar in a small saucepan until the sugar has dissolved, then simmer for 2 minutes. Spoon over the cooked cake while hot, then allow to cool completely in the tin before serving.
Cook’s tip
Vanilla bean paste:
This store-cupboard staple is a handy swap for vanilla pods in ice creams and custards. Also try stirring it into whipped cream for serving with fruit.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,548kJ/ 370kcals
Fat
21g
Saturated Fat
13g
Carbohydrates
40g
Sugars
24g
Fibre
1.1g
Protein
5.8g
Salt
0.3g
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The citrus fruit is a perfect pairing for blueberries (or any berry, really). The zippy tartness of the lemons balances perfectly with the burst of sweetness in blueberries.
Avoid adding lemon to extremely spicy dishes as it may make them even spicier and tangy, which makes the food less enjoyable. The acidic nature of lemon can often interfere with the flavour and taste of red wine and red wine based sauces, concoctions and marinades and ruin the experience.
Lemon: At the very top of the list is sweet-tart blueberries and sharp lemon, an almost unbeatable combination. (But don't sleep on blueberries + other citrus flavors, including lime, orange and even grapefruit.)
Lemon cake, lemon contains 250 calories per 68 g serving. This serving contains 8 g of fat, 3 g of protein and 42 g of carbohydrate. The latter is 26 g sugar and 0 g of dietary fiber, the rest is complex carbohydrate. Lemon cake, lemon contains 2.5 g of saturated fat and 15 mg of cholesterol per serving.
Cake, Lemon, Without Icing (1 1-layer cake (8 in. or 9 in. dia, 1-1/2 in. high)) contains 211g total carbs, 208.9g net carbs, 75.9g fat, 19.2g protein, and 1592 calories.
“The lemon brings out the flavor of the berry, and it cuts back on the taste of the sugar,” said Bestwick, who grew up picking berries off the vine in Michigan. “Lemon is always good to stick in any berry jam.” Lemons have a tendency to remind us of spring.
Not only does the lemon juice add just the right amount of acidity to balance out the sweetness of your strawberries, but the zest also provides plenty of pectin to set your jam.
If you refer to the diagram above, you'll see that blueberries also have a certain malty scent, which pairs well with cherries, almonds, apples, apricots, blackberries, bananas, lychees, avocados and elderflower.
Introduction: My name is Carlyn Walter, I am a lively, glamorous, healthy, clean, powerful, calm, combative person who loves writing and wants to share my knowledge and understanding with you.
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