Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

I found this recipe a few years ago in a Robin Hood Baking Festival recipe booklet. Simple, one-step mixing which makes this cake is very light, has a wonderful taste and freezes well.

Ingredients Nutrition

Directions

  1. Grease a 9" square cake pan.
  2. In a large bowl combine the flour, 1 cup sugar, baking powder, salt, eggs, milk, melted butter, lemon rind and juice.
  3. Blend at low speed until all ingredients ar moistened, then beat at medium speed for 2 minutes.
  4. Stir in 1 cup blueberries and spread evenly into the greased 9" square cake pan.
  5. Sprinkle remaining blueberries on top and then sprinkle 2 tablespoons sugar and almonds on top of blueberries.
  6. Bake at 350 for 55-65 minutes, cool on rack and serve warm or cold.
  7. Hint: when in season use fresh blueberries and check shorter baking time for doneness.

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