Total Time
45mins
Prep 15 mins
Cook 30 mins

This is an old recipe that I wrote down from somewhere(?) over 20 years ago. Very good for using up fresh blueberries.

Ingredients Nutrition

Directions

  1. Beat egg well, stir in vigorously shortening creamed with sugars.
  2. Sift together flour, powder and salt and add alternately with milk, starting and stopping with flour mixture.
  3. Mix in lemon peel and extract.
  4. Fold in blueberries very gently.
  5. Bake in a 9 inch square pan at 350* for 30 minutes or until cake tests done.

Reviews

(2)
Most Helpful

The cake was light and moist, but I found the taste of the lemon extract too "chemical"; I would use fresh lemon juice next time. I also thought there was too much sugar and I prefer butter over shortening. I should have spread the blueberries over on top instead of folding them in because they all sank to the bottom.

Mary Leverington January 20, 2003

These is a wonderful, moist cake. The addition of the lemon extract and zest gave the cake an extra zing. I think it balanced the sweetness of the cake and berries. Very pleasing. Thanks for sharing a great recipe.

Miss Annie November 18, 2002

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