Nutritional Info

Nutrition Facts

Serving Size 1 (156g)

Calories 529
Calories from Fat 118 (22%)
Amount Per Serving %DIV
Total Fat 13.1g 20%
Saturated Fat 8.6g 43%
Monounsaturated Fat 3.8g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 44.9mg 15%
Sodium 520.1mg 23%
Potassium 86.8mg 2%
Total Carbohydrate 98.9g 33%
Dietary Fiber 0.6g 3%
Sugars 82.4g
Protein 4.9g 10%

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Recipe Description
Use fresh blueberries in this cake for the best results. Of course, if you can only find frozen berries in winter, they will certainly do just fine.
Prep time
15 min
Cook time
45 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
8 Ounce(oz)  plain flour
1 Teaspoon(t)  baking powder
1 Teaspoon(t)  salr
6 Ounce(oz)  butter
5 Ounce(oz)  granulated sugar
1   egg
8 Ounce(oz)  milk
8 Teaspoon(t)  lemon rind, grated
8 Ounce(oz)  fresh blueberries
4 Ounce(oz)  icing sugar
2 Tablespoon(T)  fresh lemon juice


Preheat oven to 350 degrees F. Sift the flour with the baking powder and salt. In a large bowl, beat the butter with the granulated sugar until light and fluffy. Beat in the egg and milk. Fold in the flour mixture, mixing well until evenly blended to a batter. Mix in rhe lemon rind. Spread half rhe batter in a greased 13 by 9 by 2 inch ovenproof dish. Sprinkle with 3/4 of the berries. Top with the remaining batter and sprinkle with the rest of the berries. Bake until golden brown and a skewer inserted in the center comes out clean, 35 to 45 minutes. Mix the icing sugar gradually into the lemon juice to make a smooth glaze with a pourable consistency. Drizzle the glaze over the top of the warm cake and allow it to set before serving, still warm or at room temperature.

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English Blueberry Cake
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