Discover this moist lemon and blueberry cake, perfect for a gourmet snack or refined dessert. The tangy combination of lemon and the sweetness of blueberries creates an irresistible flavor harmony, enhanced by a lemon glaze that adds an elegant final touch. Easy to make, this recipe guarantees professional results that will delight young and old alike. A fruity and refreshing treat that will brighten up your gourmet breaks!
HAGEN 10-Piece Cookware Set - Removable Handle - Bordeaux
€59.90
Pros:
- High-quality non-stick stone coating
- Compatible with all stovetops, including induction
- Removable handle for easy storage
- Elegant Bordeaux design
Cons:
- Not dishwasher safe
- Can scratch if used with metal utensils
- 1
Prepare the cake base: In a large bowl, beat eggs with sugar until you get a foamy and clear mixture.
- 2
Add liquid ingredients: Incorporate melted butter, plain yogurt, then add lemon zest and juice. Mix well.
- 3
Incorporate dry ingredients: Add flour, baking powder and pinch of salt. Mix gently until you get a smooth and homogeneous batter.
- 4
Add blueberries: Coat blueberries in a tablespoon of flour then gently incorporate them into the batter.
- 5
Baking: Pour the preparation into a buttered and floured cake pan. Bake at 180°C for 40-45 minutes.
- 6
Cooling: Let cool completely before unmolding.
- 7
Prepare the glaze: Mix lemon juice with powdered sugar until you get a smooth and thick glaze.
- 8
Finishing: Pour the glaze over the cold cake and let set for a few minutes before serving.
- For frozen blueberries, do not thaw before incorporating to prevent them from coloring the batter.
- Replace blueberries with raspberries or blackberries to vary fruity flavors.
- For a moister cake, place a small bowl of water in the oven during baking.
