Lemon cake with blueberries

Lemon cake with blueberries

Based on 178 ratings

Difficulty

Easy 👌
30
min.
Preparation
70
min.
Baking
60
min.
Resting

Ingredients

Servings:-12+
1½ lemons (divided)
eggs
1½ tsp vanilla sugar
300 g sugar
240 g butter
300 g flour
2 tbsp baking powder
300 g blueberries (divided)
125 g confectioner’s sugar
salt
Metric
Imperial

Utensils

  • zester
  • round baking form
  • oven
  • stand mixer
  • citrus press
  • small saucepan
  • parchment paper
  • small bowl

Enjoy with

Moscato d'Asti
This sweet wine from northwestern Italy is pleasantly light and fizzy. Its citrus notes offer a delightful accompaniment to the flavors of the cake.

Nutrition per serving

Cal
437
Protein
6g
Fat
20g
Carb
60g

Step 1/6

Preheat oven to 170°C/350°F. Zest lemon, reserving some zest for garnish. In a stand mixer, combine egg, vanilla sugar, sugar, a pinch of salt and some of lemon zest. Squeeze in some of the lemon juice and beat until frothy.
  • 1 lemon
  • 5 eggs
  •  tsp vanilla sugar
  • 300 sugar
  • salt
  • zester
  • oven
  • stand mixer
  • citrus press

Preheat oven to 170°C/350°F. Zest lemon, reserving some zest for garnish. In a stand mixer, combine egg, vanilla sugar, sugar, a pinch of salt and some of lemon zest. Squeeze in some of the lemon juice and beat until frothy.

Step 2/6

In a small saucepan, melt butter over low heat. Once it is molten and at a lukewarm temperature, carefully beat into batter.
  • 240 butter
  • small saucepan

In a small saucepan, melt butter over low heat. Once it is molten and at a lukewarm temperature, carefully beat into batter.

Step 3/6

Set aside some of the blueberries for garnish. Use a little bit of flour to coat blueberries. Now add flour, baking powder, and coated blueberries to dough. Beat until ingredients are well incorporated.
  • 300 flour
  • 2 tbsp baking powder
  • 200 blueberries
  • stand mixer

Set aside some of the blueberries for garnish. Use a little bit of flour to coat blueberries. Now add flour, baking powder, and coated blueberries to dough. Beat until ingredients are well incorporated.

Step 4/6

Line a round baking form with parchment paper and pour in batter. Gently tap form on counter to release air bubbles. Place baking form into oven and bake for approx. 1 h 10 min. at 170°C/350°F until cake is golden brown and fragrant. Allow cake to cool for approx. 10 — 15 min. and then carefully transfer to a plate and let it cool fully.
  • round baking form
  • oven
  • parchment paper

Line a round baking form with parchment paper and pour in batter. Gently tap form on counter to release air bubbles. Place baking form into oven and bake for approx. 1 h 10 min. at 170°C/350°F until cake is golden brown and fragrant. Allow cake to cool for approx. 10 — 15 min. and then carefully transfer to a plate and let it cool fully.

Step 5/6

For the icing, whisk together confectioner’s sugar and juice from the remaining lemon. Evenly spread over cake. Garnish with the remaining blueberries and remaining lemon zest.
  • 125 confectioner’s sugar
  • ½ lemon
  • 100 blueberries
  • citrus press
  • small bowl

For the icing, whisk together confectioner’s sugar and juice from the remaining lemon. Evenly spread over cake. Garnish with the remaining blueberries and remaining lemon zest.

Step 6/6

Enjoy as a snack with a cup of coffee or for dessert!

Enjoy as a snack with a cup of coffee or for dessert!