Blueberry lemon cake

Name: Blueberry lemon cake
Ingredients: 2 large eggs; 1/8 teaspoon salt; 80 g sugar; 2 egg yolks; 100 ml oil; 100 ml milk; Zest of 1/2 lemon; 15 ml lemon juice; 170 g flour; 5 g baking powder; 5 g butter; 75 g blueberries; 45 g powdered sugar; 30 ml lemon juice

Dessert - Blueberry lemon cake by Adina J. - Recipia

Blueberry lemon cake is baked in a round pan, with the fruit on top and lemon icing drizzled in stripes. The crumb stays soft, with lemon zest and blueberry flecks; I cut it into narrow slices so you can see the icing pattern on each one. Prep: 15 minutes. Cook: 25-30 minutes. Rest: 20 minutes. Total time: 60-65 minutes. Serves: 8. Approximately 290 kcal and 4 g protein per serving.

Ingredients

2 large eggs
1/8 teaspoon salt
80 g sugar
2 egg yolks
100 ml oil
100 ml milk
Zest of 1/2 lemon
15 ml lemon juice
170 g flour
5 g baking powder
5 g butter
75 g blueberries

Icing

45 g powdered sugar
30 ml lemon juice

Preparation

1. Heat the oven to 170°C and grease a 24-26 cm round pan with 5 g butter. 2. Beat the egg whites with the salt until foamy. Add the sugar and beat for 2-3 minutes, until it dissolves. 3. Add the egg yolks one at a time, then the oil, milk, lemon zest and juice, mixing after each addition. 4. Mix the flour with the baking powder and gradually fold it in with a spatula, using gentle movements. The batter should stay airy. 5. Pour the batter into the pan and arrange the blueberries on top. Bake for 25-30 minutes, until the cake is golden and baked through in the middle. 6. Leave the cake to cool for 10 minutes, then transfer it to a plate. Mix the powdered sugar with the lemon juice and drizzle the icing in thin stripes with a teaspoon or a piping bag with one corner cut off. Refrigerate the cake for 10 minutes, until the icing sets.

Notes

Keep the cake covered in the fridge for up to 3 days and take the slices out a little before serving so the cake isn't cold. A slice goes well with black tea. Choose firm blueberries that don't crush easily; very large berries can leave damp spots in the crumb. If using frozen blueberries, place them straight on the batter without thawing them, and keep an eye on the cake toward the end of the baking time. Blackberries can replace the blueberries in the same amount. The cake contains gluten and eggs, while the icing and batter contain dairy.