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A couple of weeks ago, I crashed my previous team’s event.

It all started in the beginning of august when I agreed to help my two (ex-) team-mates out. They told me that they organised a fox trail around Lucerne and wanted my help with a few things such as deciding on the motive and reason for the fox trail, some props for the day and of course a cake. Those were the conditions.

The fox trail was about 3km so I think they all deserved a little treat upon their arrival at the most amazing view from the city of Lucerne. I contemplated a few hours about what the cake should be, especially I already have such a repertoire however, I decided with a simple cake that highlights the season – blueberries and lemons.



Blueberries work so well in cakes featuring vanilla or lemon, because they become soft and juicy, giving the cake a luscious purple color. As an alternative you can swap the blueberries for raspberries, too. So here goes the recipe for this moist lemon and blueberry cake, perfect for a hot summer day.


For the cake

  • 200g unsalted butter
  • 180g sugar
  • 4 eggs
  • 250g flour
  • 2 tablespoons of baking powder / 1 sachet of baking powder
  • 1 lemons (lemon zest and lemon juice)
  • 250-300g fresh blueberries

For the lemon glaze

  • 1/2 or 1 lemon (juice)
  • 125g powdered sugar
  • water if necessary


  1. Preheat your oven to 180°C
  2. In a freestanding electric mixer or handmixer with a paddle attachment, cream together the butter, sugar, lemon zest and lemon juice until white and light/fluffy
  3. Add the eggs gradually one at a time. Mix well before adding the next egg and if necessary, make sure to scrape all ingredients from the side of the bowl
  4. Sift the flour and baking powder into the bowl and beat well until everything is combined into a light and fluffy batter
  5. If your batter appears to be too thick then add a bit of liquid such as water, sour cream or milk
  6. Gently stir in the blueberries with a spatula or wooden spoon
  7. Pour the mixture into the buttered/floured baking tin and bake in the oven for approx. 40 min (this depends on the tin form & size you’re using)

While the cake is baking you can start preparing the lemon glaze

  1. With a whisk or fork mix the powdered sugar the lemon juice together
  2. If too thick, either add more lemon juice or water to reach the right consistency

To check whether the cake is ready you should never ever use a toothpick – well that should be the very last resort! If the cake got a golden brown glow, you can lightly touch the middle of the cake and if the sponge bounces back then it’s perfectly fluffy.

Make sure to let the cake cool completely especially, if you’re using one of those baking tins that you have to flip in order to get the cake out. If you flip it before its cooled down, I can guarantee you there will be some cracks and you definitely don’t want to ruin any cake during the last stage. Once the cake has fully cooled you can pour the lemon glaze over the top and decorate with blueberries, strawberries, raspberries or whatever pleases your eye most. I added some chocolate swirls from dark and milk chocolate. You can easily make them on your own and there will be a quick tip to follow in the next post!



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