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.

small saucepan

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.

stand mixer

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!