Lemon cake with blueberries

Nutrition per serving

• Step 1/6

  
  • ⅛ lemon
  • ⅞ eggs
  • ¼ tsp vanilla sugar
  • 50 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

  
  • 40 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

  
  • 50 g flour
  • ⅓ tbsp baking powder
  • 33⅓ 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

  
  • 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

  
  • 20⅞ g confectioner’s sugar
  • ⅛ lemon
  • 16⅔ 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!