Lemon cake with blueberries

Lemon cake with blueberries

Based on 304 ratings
Mengting

Mengting

Founder at Kitchen Stories

www.kitchenstories.com

Difficulty

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

Ingredients

Servings2
¼
lemons (divided)
eggs
¼ tsp
vanilla sugar
50 g
sugar
40 g
butter
50 g
flour
tbsp
baking powder
50 g
blueberries (divided)
20⅞ g
confectioner’s sugar
salt
MetricImperial

Utensils

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

How-To Videos

quick-sugar-icing

Quick sugar icing

how-to-zest-citrus-fruits

How to zest citrus fruits

Nutrition per serving

Cal437
Protein6 g
Fat20 g
Carb60 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
    • 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

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

    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.
    • 50 g flour
    • 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

    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.
    • 20⅞ g confectioner’s sugar
    • 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!

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

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