Lemon and blueberry cake

Try this fresh zingy double-layered cake and really impress any visitors.

Cakes and bakes
Lemon and Blueberry cake at Fountains Abbey visitor centre restaurant
  • Preparation time 10 (prep. time)
  • Cooking time 20-25 (cooking time)
  • Serves 6


  • 320g Butter
  • 320g Sugar
  • 280g Gluten free flour
  • 6 large eggs
  • 40g almonds
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 150g fresh or frozen blueberries



  • 100g Butter
  • 250g Icing sugar
  • Zest of 1 lemon



  • Juice of 1 lemon
  • 100g Icing sugar



  1. Heat oven to 150 degrees celcius 
  2. Mix the sugar and margarine until light and fluffy.
  3. Mix in the flour, eggs, ground almonds, lemon juice and lemon zest.
  4. Pour mixture into a greased/lined tin and bake at 150 degrees celcius for 20-25 minutes.
  5. Allow to cool compltely before carefully slicing into 3 layers.



  • Mix all the ingredients together until light and fluffy. 
  • Divide the buttercream between each layer.



  • Gently warm ingredients together in a pan to create a smooth paste before pouring over the top of the cake.