Fresh lemon cake with blueberries
Time: 30 min. preparation time, 70 min. baking time
Nutrition: Calories ca 437 / Protein 6g / Carbohydr. 60g / Fat 20g
Ingredients (12 servings)
|1 packet||vanilla sugar|
|1 packet||baking powder|
|300 g||blueberries (divided)|
|125 g||confectioner’s sugar|
zester, round baking form, oven, stand mixer, citrus press, small saucepan, parchment paper, small bowl
This sweet wine from northwestern Italy is pleasantly light and fizzy. Its citrus notes offer a delightful accompaniment to the flavors of the cake.
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.
zester, oven, stand mixer, citrus press
1 lemon / 5 eggs / 1 packet vanilla sugar / 300 g sugar / salt
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
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 / 1 packet baking powder / 200 g blueberries
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
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.
citrus press, small bowl
125 g confectioner’s sugar / 0.5 lemon / 100 g blueberries
Enjoy as a snack with a cup of coffee or for dessert!