• Lucy

Blueberry Lemon Cake

There is nothing best than what tastes extraordinary delicious! Your taste bud defines the flavor of the food you eat. Your taste preference could be sweet, sour, bitter, sharp, or salty but once you tried this recipe, you’ll never think twice to take the next full bites! The blueberry lemon cake is a “must-try” recipe that you will indulge. The distinctive sourness of blueberries and lemon when mixed together in a cake recipe will challenge your taste perceptions with great relish. Topping it up with the finest icing sugar will balance the sour-sweet taste not to mention the tempting aroma of the lemon zest. It is an easy recipe to prepare with less ingredients.

Ingredients & Procedure

2 eggs

1 cup white sugar

¾ cup butter

1 cup yogurt

1 lemon to make 2 tsp of lemon juice and grated zest (set aside your extras)

2 cups all-purpose flour

2 tsp baking powder

1/3 tsp salt

2 tsp vanilla

250 g blueberries (frozen or fresh)

Preheat your oven to 350°F or 176°C. With the use of an electric mixer, combine the eggs with sugar and whip them to the desired level of consistency. You will notice the change in color of the egg and sugar mixture from bright to pale yellow. Add the butter, yogurt, lemon zest, lemon juice, and vanilla extract one at a time while beating continuously.

On a separate bowl, sift flour, add the baking powder and salt. Divide the dry ingredients into 3 parts and fold in to the liquid mixture one at a time and continue to whip until the dry ingredients are well blended and you reach the required consistency. Divide the batter into two parts.

Prepare a 9-inch spring-form pan using liner in the bottom and brush the sides with an oil. Pour down the first part of the batter and level evenly using spatula. Add half of the blueberries and spread all over the batter. Pour down the second part of the batter, level off, and top up with the remaining blueberries evenly. Press the berries half-way down the batter and bake for about 55-60 minutes using a portable electric oven. The time and temperature may also vary on the type of oven used. Insert a toothpick in the center to check if it the cake is cooked. If the toothpick comes out clean, it’s done. Set aside and let it cool for 15-20 minutes before moving out of the pan. Sprinkle the top with a generous amount of icing sugar to balance with the sour taste of berries and lemon. This cake becomes tastier if consumed after a day without placing it in the refrigerator.

Serving suggestion: 4-8 persons

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