Waitrose and Partners
Lemon & blueberry cake

Lemon & blueberry cake

Here’s a wonderfully summery cake that’s really easy to make and uses lots of great-value ingredients. Serve with your favourite cuppa, or a spoonful of Greek yogurt or crème fraîche.

4 out of 5 stars(8) Rate this recipe
  • Serves8
  • CourseCake
  • Prepare20 mins
  • Cook40 mins
  • Total time1 hr
  • Pluscooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 175g Essential Unsalted Butter, plus extra for greasing
  • 175g golden caster sugar, plus 2 tbsp
  • 3 Waitrose British Blacktail medium Eggs
  • tsp vanilla bean paste
  • 1 unwaxed lemon, zest and juice
  • 175g essential self-raising flour
  • ½ tsp salt
  • 150g Essential Blueberries, rinsed and dried


  1. Preheat the oven to 180°C, gas mark 4. Grease a 20cm round, deep, loose-bottomed cake tin and line with baking parchment. Using an electric mixer, cream together the butter and sugar for 2-3 minutes until pale and light. One at a time, beat in the eggs until fully incorporated, then beat in the vanilla and lemon zest.

  2. Fold in the flour and salt until just combined, then pour the batter into the cake tin. Scatter the blueberries over the top and bake for 35-40 minutes until golden, risen and a skewer inserted into the centre comes out clean.

  3. While the cake is baking, make the syrup. Warm the lemon juice and 2 tbsp sugar in a small saucepan until the sugar has dissolved, then simmer for 2 minutes. Spoon over the cooked cake while hot, then allow to cool completely in the tin before serving.

Cook’s tip

Vanilla bean paste:

This store-cupboard staple is a handy swap for vanilla pods in ice creams and custards. Also try stirring it into whipped cream for serving with fruit.


Typical values per serving when made using specific products in recipe


1,548kJ/ 370kcals



Saturated Fat












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