Lemon-blueberry muffin cake
Serves: 10
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Lemon-blueberry muffin cake
This delicious cake has less than a tablespoon of sugar per serving
Serves: 10
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
221Kcal
Fat
7gr
Saturates
1gr
Carbs
33gr
Sugars
12gr
Fibre
1gr
Protein
5gr
Salt
0.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 large lemon, scrubbed
- 300g self-raising flour
- ½ tbsp baking powder
- 60g caster sugar
- 150g blueberries
- 1 medium egg
- 200ml buttermilk or low-fat natural yogurt
- 75ml rapeseed or sunflower oil
- 3 tbsp icing sugar
Step by step
Get ahead
The cake keeps for up to 2 days in an airtight container, or freezes for up to 1 month.
- Preheat the oven to 180°C, fan 160°C, gas 4. Line the base and sides of a 20cm round springform tin with baking paper. Remove a few strands of zest from the lemon with a zester and keep, covered, to decorate. Finely grate the rest of the lemon zest into a mixing bowl. Squeeze the lemon juice, measure out 1 teaspoon for the drizzle and keep aside.
- Sift the flour, baking powder and a pinch of salt into the mixing bowl. Stir in the sugar and all but a handful of blueberries.
- Beat the egg with the buttermilk, the oil and the rest of the lemon juice and fold into the dry ingredients to form a batter. Don’t overmix or the cake will be tough, but make sure there aren’t any pockets of flour. Pour into the cake tin and scatter the rest of the blueberries on top. Bake for 45-50 minutes or until a skewer comes out clean.
- Cool in the tin for 15 minutes, then turn out and cool completely on a wire rack. Mix the reserved lemon juice with the icing sugar, then drizzle over the cooled cake to serve and scatter with the reserved lemon zest.
