Little Lemon & Blueberry Cakes

These little delights are perfect for a Spring afternoon tea – pour yourself a hot cuppa tea & sit down to one (or perhaps two) of these & you will instantly feel all your troubles float away. This recipe works with both a gluten-free flour or a wheat flour.


170g Unsalted Butter
150g Caster Sugar
1 1/2 TBS Lemon Zest
2 Free Range Eggs
250 g SR Flour (or 210g Gluten-free SR Flour)
190g yoghurt
125g Frozen Raspberries
Fresh Blueberries, to decorate
Lemon Syrup
1 1/2 TBS Lemon Zest
60 ml Lemon Juice
100g Caster Sugar
1/2 Cup Water
Lemon Icing Drizzle
1 cup Icing Sugar
1 1/2 tsp Lemon Juice



  1. Preheat your oven to 180 degrees C (or kick it back 10 degrees if using fan forced).
  2. Grease a tray with small sections – you could use a muffin tray, or a friand tray, or I even used a small-square-cake tray.
  3. Cream together butter, sugar & lemon zest – about 5-10 mins of good beating (preferably with an electric beater) until really light and airy.
  4. Add in the eggs, on at a time, and beat well between each one.
  5. Put your electric beaters away (if using) and using a spoon, gently stir through your flour and yoghurt.
  6. Finally, very gently stir through your frozen blueberries, ensuring you don’t over mix and spread your blueberry colours throughout too much.
  7. Fill each of your tray sections and pop into the oven for 25-30 mins – until your skewer comes out clean.
  8. While they are baking you can make your lemon syrup by adding your ingredients to a small saucepan and gently simmer until all the sugar has dissolved.
  9. You can also mix together your icing drizzle ingredients.
  10. When your little cakes are baked, whip them out and pour a small amount of lemon syrup onto each one while hot – this allows the syrup to penetrate the cakes easily.
  11. Add a small amount of the lemon icing drizzle when the cakes have had some time to cool. Then decorate with fresh blueberries.



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