4 Serves
115 Mins
Preheat your oven to 175°C and prepare a baking pan by lightly greasing it.
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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
10 µg / 400 µgCalcium
4319 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
5807 mg / 1,250 mgPotassium
42 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
2 g / 28 gSugar
14 g / 50 gSaturated Fat
9 g / 20 gCholesterol
89 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, baking powder, and a pinch of salt.
In a separate bowl, cream the butter and sugar together until light and fluffy using a hand mixer.
Beat the eggs into the butter mixture, then stir in the lemon zest and blueberries.
Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Pour the batter into the prepared baking pan and bake for 25-30 minutes until golden brown and set.
1
g22
g8
g
