Lemon cake with blueberries

Step 1/6

• 1 lemon
• 5 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

• 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

• 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

• 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

• 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.