Instructions

• Preheat the oven to 180C/350F. Line an 8-inch cake pan with cooking spray and set aside.
• In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients and mix until combined. Fold through your blueberries.
• Transfer the cake batter to the lined cake pan. Bake for 35-40 minutes, or until a skewer comes out clean. Let the cake cool in the pan completely, before frosting, if desired.
• To make the frosting, beat together the cream cheese and butter until fluffy. Slowly add in the powdered sugar until combined. If the frosting is too thick, add a little water. If too thin, add more powdered sugar.

Notes

For a layer cake, double the ingredients. For a triple layer cake, triple the ingredients.

Frosting is optional. This cake tastes delicious sans frosting.

TO STORE: Blueberry Lemon Cake needs to be stored in the fridge, as it will spoil at room temperature. Keep cake in a sealed container or covered in plastic wrap. Storing the cake this way will ensure the cake will keep for at least 5 days.

TO FREEZE: Leftover cake slices can be placed in a ziplock bag and stored in the freezer for up to 2 months.

Nutrition

Serving: 1SliceCalories: 179kcalCarbohydrates: 30gProtein: 2gFat: 6gSodium: 106mgPotassium: 27mgFiber: 1gVitamin C: 3mgCalcium: 2mgIron: 1mgNET CARBS: 29g