8 Serves
97 Mins
2 g
48 g
15 g
Preheat your oven to 175°C and grease a round cake pan.
Ingredients, vitamins, and health benefits
Flour
Baking Powder
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
0 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
102 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
4 mg / 420 mgPhosphorus
141 mg / 1,250 mgPotassium
39 mg / 4,700 mgSodium
108 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
1 g / 28 gSugar
27 g / 50 gSaturated Fat
9 g / 20 gCholesterol
88 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
In a mixing bowl, whisk together the flour, baking powder, and a pinch of salt.
In a separate bowl, cream the butter and sugar together using a hand mixer until light and fluffy.
Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
Gradually fold the dry ingredients into the wet mixture, then gently fold in the fresh blueberries.
Pour the batter into the prepared cake pan and bake for 67 minutes or until a toothpick inserted into the center comes out clean.
Butter
Sugar
Egg
Lemon Zest
Lemon Juice
Blueberries
Vitamin A
21 µg / 900 µgVitamin C
4 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
102 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
4 mg / 420 mgPhosphorus
141 mg / 1,250 mgPotassium
39 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
27 g / 50 gSaturated Fat
9 g / 20 gCholesterol
88 mg / 300 mgCaffeine
0 mgNet Carbs
2
g34
g15
g
American
AmericanZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgAlcohol
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