• Prep Time 20 minutes
  • Baking Time 70 minutes
  • Freezing excellent
  • Makes 16 servings


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 3 eggs
  • 3 cups Robin Hood® Original All Purpose flour
  • 2 tbsp lemon zest
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup milk
  • 2 cups blueberries
  • Lemon Syrup
  • 1 cup sugar
  • 1/2 cup lemon juice
  • Glaze
  • 1 cup icing sugar
  • 2-3 tbsp
  • 2 cups blueberries

Serving Size: 16 servings


Serving Size: 16 servings

  • Preheat oven to 350°F (180°C). Grease a 10” (23 cm) tube pan.
  • Cream butter and sugar in a large bowl with an electric mixer on medium speed until well combined. Add eggs and beat well
  • Combine flour, lemon zest, baking powder and salt in a medium bowl. Alternate adding flour mixture and milk, starting and ending with flour mixture. Fold in blueberries. Pour batter into prepared pan.
  • Bake in preheated oven 65 to 70 minutes or until a toothpick inserted in cake comes out clean.
  • Lemon Syrup: While cake is baking, place sugar and lemon juice in a small saucepan. Bring to a boil. Stir to combine well. Set aside.
  • Poke holes into hot cake. Pour lemon syrup all over cake. Cake will absorb the syrup. Continue cooling cake in pan on a wire cooling rack.
  • Glaze: In a small bowl mix together icing sugar and milk. Drizzle over cold cake. Immediately place berries on top of glaze.


You made
that look

Browse more must-make recipes.
You know you want to.

snap a pic and show it off!
Check out these classic recipes from Robin Hood®
View all
Bake fresh fruit into everything.
Back to top