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Lemon & blueberry cakes

  • 0:10 Prep
  • 0:25 Cook
  • Makes 6


  • 1 cup (150g) self-raising flour
  • 2 tablespoons caster sugar
  • 1/2 cup (125ml) skim milk
  • 1 lemon, rind finely grated, juiced
  • 1 egg
  • 10g butter
  • 150g fresh or frozen blueberries
  • Icing sugar, to dust


  • 1
    Preheat oven to 200°C. Line 6 x 1/2 cup (125ml) muffin pans with paper cases. Combine flour and sugar in a bowl.
  • 2
    Combine the milk, lemon juice and rind, egg and butter in a jug. Add to the flour mixture and stir until just combined. Fold through the blueberries. Spoon into the cases. 3 Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Dust with icing sugar and serve warm

Source: taste.com.au


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