Today is our 6th wedding anniversary and that called for something special. I am a big fan of dry cakes and I love some lemon and orange flavoured cakes. Since mom had given me some gorgeous lemons, I decided to bake a Lemon-Blueberry cake to celebrate the occasion.

COOKING TIME: 40 minutes


  1. All-purpose flour (or maida) – 1 cup
  2. Blueberries – 1 cup
  3. Lemon juice – 2 tablespoons
  4. Lemon zest – 1 lemon
  5. Curd – ¾ cup
  6. Sugar – ¾ cup, powdered
  7. Salt – a pinch
  8. Vanilla Extract – 2-3 drops
  9. Baking Powder – 1 teaspoon
  10. Baking soda – 1 ½ teaspoonLemon-blueberry-cake-body


  1. Grind sugar in a grinder into a fine powder.
  2. Add curd to the mixer-grinder and blend well.
  3. Strain maida in a bowl and add salt, baking powder and baking soda to it and mix well.
  4. Grease a cake tin with unsalted butter and dust with all-purpose flour.
  5. Preheat the OTG/microwave oven to 180 degrees for 10 minutes.
  6. Mix the curd and sugar mixture with the dry ingredients.
  7. Add few drops of concentrated vanilla extract.
  8. Grate the zest of one lemon and add to the mix as well.
  9. Add blueberries as well and lightly fold the mixture.
  10. Add the cake mix into the greased cake tin and smoothen the surface slightly.
  11. Place the tin in the OTG/Microwave for 35-40 minutes until crisp.
  12. Insert a toothpick into the cake and see if it comes out clean. If it does, then the cake is done.
  13. Allow the cake to cool slightly and serve warm.

Love eggless cakes? Then you should try out this vanilla almond cake which is my mum’s recipe and is absolutely gorgeous or my dark chocolate and cherry mud cake if cherries are in season.