• 2 cups all purpose flour (maida)
  • 4 tea-spoons baking powder
  • 1 table-spoon lemon zest
  • 1 + 1/2 cup castor sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 1 tbsp fresh lemon juice
  • 1/4 cup milk
  • 1/4 cup Delmonte dried blueberries 


  • Lightly brush your 9 inch cake pan with oil/ butter and dust with all purpose flour. Line with parchment paper. Pre-heat your over to 180C.
  • In a medium bowl, combine all purpose flour, lemon zest and baking powder. Whisk until well combined. 
  • In a large bowl, beat sugar and oil until the mixture becomes light and pale, for about 5-7 minutes. Add lemon juice.
  • Add eggs, one by one, mixing well after each edition. 
  • Now add the dry ingredients to the wet ingredients in three batches, alternating with milk. Do not over mix. 
  • Using a spatula fold the dried into the batter. Reserve some for the top.
  • Pour the batter into the prepared cake pan. 
  • Bake at 180C until a toothpick inserted into the centre of the cake comes out clean. This will take about 30-40 minutes.