Lemon cake with blueberries

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!

Enjoy your meal!