Blueberry Cake with Lemon Glaze

The cake is divine, juicy, and so tender that it melts in your mouth. It is made with fresh or frozen blueberries and can be served with a warm or cold drink.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 0
  • Spiciness: 0
  • Number of Servings: 0

Ingredients

Lemon ice

  • 140 g Powdered sugar

  • 4 spoon Juice, lemon

  • pieces Lemon zest, fresh

  • pieces Butter, unsalted

  • 225 g Butter, unsalted

  • 170 g Sugar, white

  • 4 pieces Egg, fresh

  • pieces Lemon, fresh, without shell

  • 250 g Wheat flour, white, multi-purpose

  • 2 teaspoons Baking powder

  • 1 pinch Salt, table

  • 25 g Nuts, almonds

  • 2 spoons Juice, lemon

  • 200 g Blueberry, raw

Steps

  1. Sort through the blueberries and rinse them quickly under running water if necessary. Drain the washed blueberries well. Preheat the oven to 180 degrees Celsius. Grease a small deep rectangular baking dish (approximately 23 x 13 cm) with butter and dust it with flour (remove any excess flour).

  2. In a bowl, using an electric mixer, cream the softened butter and sugar until smooth. Gradually, one by one, mix in the eggs. When adding the last egg, also add one to two tablespoons of flour to prevent lumps from forming. Once all the eggs are mixed in, reduce the mixer speed and first mix in the lemon zest, then gradually add the remaining flour, baking powder, salt, and ground almonds. Finally, mix in the lemon juice and 2/3 of the blueberries.

  3. Pour the batter into the prepared baking dish and spread it evenly with the back of a spoon or spatula, smoothing the top. Sprinkle the remaining blueberries over the batter, then place the dish in the preheated oven. Bake the cake in the middle of the oven for about 60 minutes. If the top browns too quickly, cover it with a piece of aluminum foil or baking paper. The cake is done when the top is nicely browned and a toothpick inserted into the center comes out clean.

  4. Remove the baked cake from the oven and let it cool in the dish for 10 minutes, then carefully remove it from the dish and place it on a wire rack.

  5. Finally, prepare the lemon glaze. Sift powdered sugar into a small bowl and mix it smoothly with lemon juice. Stir in the grated lemon zest, then spread or pour the glaze over the warm cake. Let the cake cool completely, allowing the glaze to set.

Nutrition Information (Per 100g)

  • Calories: 323.13 kcal
  • Fat: 16.08 g
    • Saturated Fat: 8.96 g
  • Carbohydrates: 39.35 g
    • Sugars: 23.57 g
  • Protein: 4.63 g
  • Fiber: 0.88 g

Advice

After pouring the lemon glaze over the cake, you can also garnish it with a few lemon slices. Instead of fresh blueberries, you can use frozen ones, or substitute them with other seasonal fruits (currants, raspberries, blackberries, etc.). Instead of lemon juice and zest for the cake and glaze, you can use lime juice and zest.