Lemony Vanilla Cake with Blueberries- Recipe

I have an irrational fear of using eggs in baking. Same applies for butter. I ENJOY buttery cakes but when it comes to making them, I almost always get intimidated, God knows why. 

Same with eggs, I scare myself thinking my cake is going to smell/taste eggy and do my best to avoid it. 

More often than not, I end up substituting oil for butter and using flax egg or bananas or some other substitute in place of eggs. 

But I decided to brave the fear and go ahead making this cake (pinspired by several recipes) and it turned out to be brilliant. Absolutely brilliant! 

The cake was moist, crumbly and so, so good. I tweaked a basic vanilla cake recipe, added some blueberries with lemon zest and the result was just phenomenal as my husband called it. 

I could not not share this recipe. The ingredients are straight forward and the whole process takes about forty five minutes of which 30-35 minutes is just baking time. 

Here’s what you need:

  • 1.5 cups flour (I used 60:40 all purpose flour: whole wheat flour) + 1 tsp
  • 1 cup fine white sugar + 2 tsps 
  • 1/2 cup butter (at room temperature)
  • 2 medium eggs (beaten)
  • 1/2 cup milk 
  • 2 tsp vanilla extract
  • Slightly less than 2tsps of baking powder
  • 1 cup blueberries
  • 1 tsp lemon zest


  • Preheat oven to 180 degree Celsius. Grease a round cake tin. Keep aside. 
  • Add 1tsp flour and 2tsp sugar and the lemon zest to the blueberries, mix well and keep aside. 
  • Cream the butter and sugar together. Add beaten eggs to it and mix well. Do not overmix.
  • Add the milk and vanilla extract to the above mixture and stir.
  • Add the baking powder to the flour and add the flour to the wet mixture a little at a time making sure there are no lumps. 
  • Finally fold in the blueberries and pour the batter into the greased cake tin. Gently tap to even the surface. 
  • Bake for 30 minutes or until a toothpick inserted comes clean. Mine took about 28 minutes.

Let cool for at least one hour before slicing the cake. It tastes even better the next day. My plan is to try the same recipe with flax egg next. I’ll probably update this post once I do that. 

In the meantime, try this and tell me how you like it? 🙂

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