Lemon cake with blueberries

Based on 198 ratings
Mengting

Mengting

Founder

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

Nutrition per serving

Cal
437
Protein
6 g
Fat
20 g
Carb
60 g
  • 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.
    • lemon
    • eggs
    • 1½ tsp vanilla sugar
    • 300 g 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 g 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 g flour
    • 2 tbsp baking powder
    • 200 g 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 g confectioner’s sugar
    • ½ lemon
    • 100 g 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!