Lemon Blueberry Cake

This cake is moist! Like amazingly so. I popped my cake into the freezer right after baking only because I wanted a nice clean cut. But I do recommend eating when it is still warm and the zucchini bits are lounging around the bursting blueberries in a delightful way.

I would really love to try this cake with raspberries, as my love for blueberries has inadvertently excluded all other fruit on my little baking blog. Maybe even a berry medley! Oh yeah. Definitely.


3 eggs lightly beaten, room temperature
1 c (224g) vegetable oil
3 tsp. vanilla extract
2 1/4 c (450g) white sugar
  To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.

1 2Next page
Back to top button

Adblock Detected

We've noticed that you are using an ad blocker. Please disable your ad blocker. Thank you for your support :)