LEMON BLUEBERRY CAKE

Desserts & PastriesModern and FusionVegetarian and Vegan
Written By Chef Gabriel G.

⏲ Prep time ⏲ Cooking time Difficulty level Portions

25 min 45 min ★☆☆☆☆ 12 = 1 tray cake

Ingredients

Cake batter (1 tray, approx. 30×20 cm)

•             Plain flour — 360 g

•             Baking powder — 12 g

•             Fine salt — 2 g

•             Unsalted butter, softened — 200 g

•             Caster sugar — 250 g

•             Eggs — 200 g (≈4 medium)

•             Lemon zest — 8 g

•             Lemon juice — 40 g

•             Vanilla extract — 3 g

•             Greek yoghurt or sour cream — 180 g

•             Milk — 60 g

Blueberries

•             Fresh blueberries — 250 g

•             Flour (to toss berries) — 10 g

Lemon glaze (optional but excellent)

•             Icing sugar — 120 g

•             Lemon juice — 25–30 g

Cooking instructions

1. Prepare the batter

  • Preheat oven to 170°C. Line your tray with parchment.

  •    Cream butter and sugar until pale and fluffy.

  •   Add eggs one at a time, then lemon zest, lemon juice, and vanilla.

  •   Mix flour, baking powder, and salt separately.

  •   Add dry ingredients in two additions, alternating with yoghurt and milk.

  • Toss blueberries with 10 g flour (prevents sinking) and fold gently into the batter.

2. Bake

  • Spread batter evenly in the tray.

  • Bake 35–45 minutes, until golden and a skewer comes out clean.

  • Cool 10–15 minutes before glazing.

3. Glaze

  • Mix icing sugar with lemon juice until pourable.

  • Drizzle over the warm cake for a glossy, tangy finish.

Chef ’s Notes

•             Yoghurt or sour cream keeps the crumb moist and tender; don’t skip it.

•             Tossing blueberries in flour is essential for even distribution.

•             Use fresh berries if possible; frozen work but may bleed colour.

•             For extra lemon punch, brush the warm cake with a little lemon syrup before glazing.

•             Texture control: reduce milk slightly for a denser crumb, or add 20 g extra for a lighter, softer cake.

•             Serving: this cake is excellent slightly warm,  and stays moist for 2–3 days.

Chef Gabriel G.

Chef Gabriel G. is a culinary professional with over 25 years of experience in professional kitchens, bringing deep expertise from restaurants, hotels, and culinary training environments. Throughout his career, he has dedicated himself not only to cooking but also to sharing knowledge, developing menus, and mentoring the next generation of culinary professionals. His approach combines classical culinary foundations with modern techniques, focusing on precision, quality ingredients, and efficient kitchen practices.

Over the past two and a half decades, Chef Gabriel G. has worked in a variety of demanding culinary environments, including restaurants, hotel kitchens, and professional culinary operations. These experiences have given him a strong understanding of kitchen management, workflow optimization, and high-level food production.

He has been involved in menu creation and implementation, ensuring that dishes are not only flavorful but also operationally efficient and consistent in quality. His work has helped kitchens improve organization, maintain high standards, and deliver memorable dining experiences.

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