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Milly's Blueberry & Lemon Cake

Milly's Blueberry & Lemon Cake

Our Fat Daddio's Sheet Cake Pan is simply brilliant for this cake which gives you so many options - a morning or afternoon tea cake, a tin filler for snacking, or omit the icing and serve warm as a dessert with ice cream, yoghurt or whipped cream.

We’ve used frozen berries so you can make this recipe any time.

Makes 16 pieces


125g butter, softened
150g caster sugar
2 eggs, at room temperature
1 lemon
250g plain flour
1 teaspoon baking soda
1 teaspoon baking powder
250g tub full fat sour cream (ie, not lite)
4 tablespoons whole milk
250g frozen blueberries* 
70g walnut pieces, roughly chopped (or other nut of your choice)

Drizzle Icing
90g icing sugar
2-3 tablespoon boiling water

Optional: Fresh As Dried Blueberry Slices and grated lemon zest for garnish


Heat the oven to 180°C. (When baking, we prefer to turn our fans off if possible to reduce the chances of the cake drying out).

Line a 30cm x 20cm Fat Daddios Sheet Cake Pan with baking paper. A few dabs of butter or oil will help the paper to stick to the tin so it doesn't move around when you're spreading out your cake batter.

Beat the butter and sugar together until light and fluffy. Crack eggs into a small jug or bowl, beat to combine and then add, in small amounts, to the butter/sugar mix, mixing well between each addition. Meanwhile, finely grate the zest of the lemon and set aside for the icing. Squeeze 1 tablespoon lemon juice and set aside.

Sift together the flour, baking soda and baking powder. Fold the flour mixture into the butter mixture, alternating with the sour cream and the tablespoon of lemon juice. Fold in the milk to give a soft dropping consistency.

Spoon into the prepared pan and smooth the top. Sprinkle over the blueberries as evenly as possible. Scatter over the walnuts.

Put in the oven and bake for 35 minutes until springy to the touch or until a cake tester/skewer inserted into the middle of the cake comes out clean. Remove from the oven and leave to cool in the tin.

For the icing, mix together the icing sugar and reserved lemon zest. Mix in the boiling water until you have a loose, pouring consistency. Drizzle icing over the cake.

And you could – sprinkle a few dried blueberries over the icing before it sets and finely grate over some extra lemon zest.

* do not remove the blueberries from the freezer until just before you're going to use them or they will defrost and bleed through your batter.

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