A soft cake with fresh blueberries and lemon zest for a bright, slightly tart flavor. A simple technique helps keep the berries from sinking, and the cake is also a good fit for breakfast.
Beat the eggs with the sugar rubbed with lemon zest. Add the cooking oil and milk.
Sift the flour and baking powder into the batter and mix to combine.
Add the flour-coated blueberries and fold them in gently without crushing them.
Pour the batter into a greased cake pan and bake in a preheated oven until a toothpick inserted in the center comes out clean.
Important: Lightly coat the blueberries in flour before adding them to the batter; otherwise, they may sink to the bottom as the cake bakes. Allergens: contains wheat (gluten), eggs, and milk.
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