Lemon Blueberry Cake

Yes, it’s an unusual combination in a cake – a moist lemon sponge with a special centre layer of juicy blueberries and topped with tart lemon icing. Perfect for afternoon tea. Don’t ask me about storage – I’ve never had one of these last long enough!

The image here is distorted in colour, if I can get one of these cakes to sit still long enough I’ll replace it!

Note: I use 20ml tablespoons, 5ml teaspoons and 250ml cups in all of my recipies.

Ingredients (serves 6)

125g butter
3/4 cup caster sugar
2 eggs
3 teaspoons grated lemon rind
1 1/2 cups self-raising flour
1/2 cup milk
1/4 cup lemon juice
100g blueberries
icing sugar plus extra lemon juice for glace icing

Preheat oven to 180°C. Grease a 20cm ring pan and line the base with non-stick baking paper.

Use an electric beater to beat 125g butter and 3/4 cup caster sugar until pale and creamy.

Beat in 2 eggs and 3 tsp grated lemon rind. Fold in 1 1/2 cup self-raising flour, 1/2 cup milk and 1/4 cup lemon juice until well combined.

Spoon half the mixture into the pan. Scatter over 100g blueberries. Spoon over the remaining cake batter.

Bake for 45-50 minutes. Set aside for 5-10 minutes before turning out onto a wire rack to cool.

Serve with glace icing.



These light and delicious French classic Madeleines are so quick and easy to make – but you can’t skimp on the steps. In this recipe it’s the process that’s the important thing if you want to get a successful result. You could make them in a cupcake pan if you don’t have a Madeleine pan, but make sure you only fill it shallowly, no more than half an inch thick.

When cooled, you can dust with icing sugar, drizzle with lemon icing or dip into icing and then coconut.

Oh yes, they’re best made on the day they’re to be eaten too – but then who could possibly leave any behind?

3 eggs
100g caster sugar
150g plain flour
100g unsalted butter – melted
Grated zest of 1 lemon
Grated zest of 1 orange

Pre-heat your oven to 200C

Whisk the eggs and sugar until thick and pale and whisk leaves a trail when lifted (use and electric!)

Gently fold in flour, butter and zest.

Spoon into moulds

Bake for 12 minutes or until golden and springy to touch

Cool on cake rack and dust shell sides with icing sugar.