Lemon and Blueberry Cake
An incredibly juicy and aromatic dessert with blueberries. As an alternative, you can use bilberries or lingonberries, however I recommend using blueberries. This quantity of ingredients is calculated for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- butter 100 g
- eggs 2
- sugar 150 g
- vanilla sugar 10 g
- cream 15-20% 150 ml
- lemon 2
- blueberries 200 g
- baking powder 10 g
- flour 200-250 g
Instructions
Step 1 of 16
Zest the lemons.
Step 2 of 16
Squeeze out the juice (50 ml will be needed).
Step 3 of 16
Cream the butter, sugar and vanilla sugar.
Step 4 of 16
Mix well.
Step 5 of 16
Add the eggs.
Step 6 of 16
Mix well.
Step 7 of 16
Add the cream.
Step 8 of 16
Mix well.
Step 9 of 16
Add the lemon juice and zest.
Step 10 of 16
Mix well.
Step 11 of 16
Add the flour and baking powder.
Step 12 of 16
Mix well.
Step 13 of 16
Add the blueberries.
Step 14 of 16
Gently fold in.
Step 15 of 16
Lightly grease a baking pan (a 25x10 cm pan with a height of 7 cm was used) with butter or line it with parchment paper. Transfer the batter. Place in an oven preheated to 180 degrees. Bake for 30–35 minutes.
Step 16 of 16
Decorate to taste. I used sugar glaze, lemon, mint and blueberries.