prep time
15 minutes
cook time
15 minutes


A decadent dessert with a zesty surprise, this rich blueberry lemon cake is bound to be the perfect ending to your meal. Experience the unforgettable tango of deliciously sweet Del Monte dried blueberries and tangy lemon play out on your taste buds. It might sound fancy but is super easy to make and enjoy.


2 Cups All purpose Flour (Maida)
4 tsp baking powder
1 + 1/2 cup castor sugar
1 cup vegetable oil
4 eggs
1 tbsp Fresh Lemon Juice
1/4 cup Milk
1/4 cup Del Monte dried blueberries
1 tbsp lemon zest


  1. Start off by preparing a 9-inch cake pan. Brush it lightly with oil or butter and dust it with all-purpose flour so that the cake comes out easily. Line it with parchment paper and set aside.
  2. Now, preheat your oven to 180 degrees C. Not too hot to handle but just enough.
  3. For the dry mix, combine all-purpose flour, lemon zest and baking powder in a medium bowl and whisk until it forms a smooth batter.
  4. In a large bowl, beat sugar and oil for about 5-7 minutes until the mixture becomes light and pale. Squeeze a dash of lemon in it once it’s done. Your wet mix is now ready.
  5. It's time for the eggs! Add them to the wet mix one by one and blend well.
  6. Combine the two mixtures and divide the batter into three batches.
  7. After every batch, add milk. Keep mixing with every addition but be careful not to over mix.
  8.  Now for the hero of the show! Fold the dried blueberries into the batter,   using a spatula, but don’t forget to save some for garnishing your cake.
  9.   Pour all the batter into the prepared cake pan.
  10. Bake at 180 degrees C until a toothpick inserted into the center of the cake comes out clean.

Cut yourself a generous slice and dig in!

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