1 1/2 cup | white flour (all purpose) | 200 g | |
1 1/4 tsp | baking powder | 3 g | |
1/8 tsp | salt | 0.4 g | |
1/3 cup | butter, unsalted | 80 g | |
1 cup | sugar | 220 g | |
2 | eggs size large | ||
1 | lemons, for juice and zest | 120 g | |
1/2 cup | milk, partly skimmed, 2% | 125 mL | |
1/2 cup | blueberries | 60 g |
A hand-held or stand mixer will make things easier for this recipe.
per 1 serving (110 g)
Amount % Daily Value |
Calories 300 |
Fat 10 g 15 % |
Saturated
5.8 g
31 % |
Cholesterol 70 mg |
Sodium 80 mg 3 % |
Carbohydrate 49 g 16 % |
Fibre 1 g 5 % |
Sugars 29 g |
Net Carbs 48 g |
Protein 5 g |
Vitamin A 10 % |
Vitamin C 8 % |
Calcium 6 % |
Iron 10 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Fruits | 0 |
Milk and Alternatives | 0 |
Meat and Alternatives | 0 |
Fats | 1 ½ |
Other Foods | 2 |
Delicious cake and easy to make but I reduce the sugar and double the blueberries. J
I doubled the blueberries as suggested and reduced a small amount of the sugar. The lemon blueberry flavor was delicious. Next time I will take it out of the oven a little earlier.
The lemon flavour was nice, be careful not to overcook it as it gets rather dry. I agree there should be more blueberries!