Blueberry and lemon cake

Name: Blueberry and lemon cake
Ingredients: 150 g butter; 150 g sugar; 1 g salt; 2 eggs; 250 g flour; 25 g shredded coconut; 2 teaspoons baking powder; 4 tablespoons lemon juice; zest of 1 lemon; 200 g blueberries; 200 g sugar; 480 ml water; 3-4 tablespoons lemon juice

Dessert - Blueberry and lemon cake by Amalia K. - Recipia

Blueberry and lemon cake is baked in a 25 cm pan, then topped with cold syrup once it has cooled. Butter, coconut and lemon zest make a tender cake with whole blueberries and a lightly tart, syrup-soaked crumb. I serve it cut into small pieces, once the syrup has reached the base. Preparation: 20 minutes. Cooking: 43-53 minutes. Resting: 3 hours and 15 minutes. Total time: 4 hours and 18 minutes to 4 hours and 28 minutes. Serves: 10. About 385 kcal and 4 g protein per serving.

Ingredients

For the batter

150 g butter
150 g sugar
1 g salt
2 eggs
250 g flour
25 g shredded coconut
2 teaspoons baking powder
4 tablespoons lemon juice
zest of 1 lemon
200 g blueberries

For the syrup

200 g sugar
480 ml water
3-4 tablespoons lemon juice

Preparation

1. Beat the softened butter with the sugar and salt for 2-3 minutes, until it lightens in color. 2. Add the eggs and beat until the sugar dissolves. 3. Mix the flour with the coconut and baking powder, then fold them into the mixture. 4. Add the lemon juice and zest, then the blueberries. Gently fold with a spatula so the fruit stays whole. 5. Preheat the oven to 180°C. Line a 25 cm round pan with baking paper, pour in the batter and level it out. Bake for 40-50 minutes, until lightly browned and set in the middle. 6. Remove the cake from the oven and leave it to cool for 60 minutes. Meanwhile, put the water and sugar for the syrup in a small saucepan and boil for 3 minutes, until the sugar dissolves. Add the lemon juice and leave the syrup to cool. 7. Pour the cold syrup over the cake. Leave it for 15 minutes to absorb the syrup, then refrigerate for 2 hours before cutting into portions.

Notes

Keep covered in the fridge for up to 3 days. Take the pieces out shortly before serving so the butter in the cake is not too firm. I serve it with plain black tea, without milk, so the lemon flavor stays in the foreground. A 25 cm round pan makes a fairly tall cake. In a wider pan the layer will be thinner, and the cake may be ready before 40 minutes. After washing, fresh blueberries need to be dried well, otherwise the water on the surface will thin the batter. If you use very soft fruit, fold it in with a few short strokes so it does not color the whole crumb. You can replace the coconut with the same amount of ground almonds. The gluten, eggs and dairy remain, and the almonds also add the tree nut allergen.