Blueberry lemoncake

Taste the summer with this blueberry lemoncake! Thanks to our many years of experience in growing, our blueberries are sweeter and firmer. That makes them perfect for baking! In combination with the fresh lemon, this cake tastes wonderfully fresh.



For 1 cake



2 handful Beekers Berries blueberries
180 g flour
1 sachet baking powder
75 g melted butter
200 g granulated sugar
2 eggs
1 sachet vanilla sugar
1 lemon
100 ml milk
Pinch of salt



125 gr powdered sugar
(juice of the rest of the lemon)



Electric mixer
2 Mixing bowls
Cake pan




Step 1: Preheat the oven to 160ºC.
Step 2: Grease the cake pan with butter.
Step 3: Wash and zest the lemon.
Step 4: Slice the lemon in half and squeeze one half of the lemon.
Step 5: Wash the Beekers Berries blueberries and toss the damp blueberries in a bowl with flour. They should be lightly coated with flour.
Step 6: Take out the blueberries and set them aside.
Step 7: Add baking powder and salt to the flour in the bowl and whisk.
Step 8: In a separate bowl, mix the melted butter, sugar, eggs, lemon zest and -juice and vanilla sugar.
Step 9: Add the flour mixture and milk, each in two batches. Slowly mix in between each addition.
Step 10: Slowly mix in the flour coated blueberries.
Step 11: Bake for about one hour in the cake pan or until a toothpick inserted into the center of the cake comes out clean.



Step 1: Put the powdered sugar in a bowl.
Step 2: While mixing, slowly add lemon juice of the left-over half of the lemon. Add the lemon juice teaspoon by teaspoon until you are satisfied with the consistency of the glaze.
Step 3: Pour the glaze over the cooled cake and garnish with some fresh Beekers Berries blueberries.


And… serve! Enjoy!

Beekers Berries

Want to know more?

  • This field is for validation purposes and should be left unchanged.