Lemon Blueberry Cake

Recipe created by Chef Ashian

Recipe Ingredients

Ingredient Weight
What you need:
Pillsbury™ Egg Free Tea Time Vanilla Premix 1 kg
Water 450 gm
Refined Oil 150 gm
Lemon Juice 50 gm
Blueberry filling 200 gm
Almond flakes 100 gm


  1. Mix premix, lemon juice, oil and water together with pedal attachment on 1st gear for 1 minute.
  2. Scrape the mix from the side and centre of the mixing bowl.
  3. Mix on 2nd gear for 3 minutes.
  4. Pour the batter in desired moulds.
  5. Swirl in the blueberry filling in the batter in moulds by spoon.
  6. Garnish with almond flakes
  7. Bake at 165°C in rotary oven and at 170°C in deck oven for 30-35 minutes.