Chelsea Trusted 135 Years SPOT

Lemon and Blueberry Cake

By Katrina Roy
Lemon and Blueberry Cake
10 servings
  • 5 reviews

  • Difficulty Easy
  • Prep time 5 mins
  • Cooking time 40 mins
  • Serves

    30g butter, softened
    ½ Cup Chelsea LoGIcane Low GI Sugar
    1 egg
    ¾ Cup low fat unsweetened yoghurt
    juice and rind of 1 lemon
    1 Cup self-raising flour
    ¾ Cup frozen blueberries


    Preheat oven to 180⁰C.
    Prepare cake tin by lining with baking paper.
    Whisk together butter and Chelsea LoGIcane Low GI Sugar. Then whisk in the egg, yoghurt, lemon juice & rind, whisking after adding each ingredient.
    Fold in self-raising flour.
    Fold in blueberries.
    Transfer to cake tin and bake in the centre of the oven for 40 minutes or until a skewer comes out clean.

    This recipe has not been tested by Chelsea Sugar.

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Average Rating
(5 reviews)

Cake came out flat and not at all like the picture provided.

Baked in an 18cm round tin. Substituted brown sugar for low cal sugar. Didn't rise much and doughy in the centre. No indication as to what size tin it should be baked in. Looking maybe I should have used a bundit pan? Please update recipe to show.

such a great cake and so so easy - never fails

Agreed. This cake was terrible. I tried to make it for a birthday and it turned out flat like a pancake. Definitely not using this recipe again.

made this cake twice now and both times its been an epic fail. must be something missing in the recipe.

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