Saturday, July 20 2024

Lemons and blueberries are a perfect combination of ingredients and flavors and make this cake really unique and delicious, so fluffy and fragrant and let you eat one slice after another!!!

The beautiful Limoncello frosting completes the cake making it even better for the eyes and the palate!








  • 2 3/4 cups all-purpose flour (tipo 0 “Sal de Riso – Lievitati”)
  • 1 1/2 cups blueberries
  • 4 medium eggs (at room temperature)
  • 3/4 cup butter (softened at room temperature)
  • 1/4 cup sunflower oil
  • 1 cup sugar
  • 3/4 cup lemon yogurt (or plain yogurt)
  • 2 teaspoons vanilla extract
  • Juice of one lemon
  • Zest of half a lemon
  • 2 teaspoons baking powder
  • A pinch of fine salt


For the Glaze

  • 3/4 cup confectioner’s sugar
  • 2 tsp of Limoncello



  1. In a bowl, mix all the dry ingredients: all-purpose flour , 1/2 teaspoon baking powder, and a pinch of salt.
  2. In another bowl, cream the sugar with the butter.
  3. Add one egg at a time, beating continuously until you get a smooth and fluffy mixture.
  4. Add the vanilla extract and, gradually, the lemon juice.
  5. Continue beating and add the lemon zest and sunflower oil.
  6. Preheat the oven to 350°F (180°C). Grease a Bundt pan (about 9 inches in diameter) generously with butter, flour it, and tap to remove excess flour.
  7. Gradually combine the dry ingredients with the creamed mixture, beating at low speed to blend. Add the yogurt.
  8. You should have a thick but soft batter. Gently fold in the blueberries with a spatula, mixing from bottom to top.
  9. Pour the batter into the pan and bake for 50 minutes.
  10. Check for doneness with a skewer or toothpick inserted in the center; if it comes out dry or slightly moist, the cake is done.
  11. Remove from the oven and let it cool completely before removing it from the pan.

For the Glaze

  1. In a bowl, mix the confectioner’s sugar with Limoncello gradually. Adjust the consistency by regulating the amount of limoncello.
  2. Drizzle the lemon glaze over the cake and let it set for about ten minutes before serving.

Now you can slice the cake and serve.

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