Lemon blueberry cake

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Today I want to share a quick and simple to make dessert. This time we'll prepare a fluffy lemon cake that we will round out with juicy blueberries and crunchy crumble.


Cake comes out pleasantly sweet  and distinctly lemon. Blueberries bring freshness and natural sweetness, while they also make everything moist, and crunchy crumble provides additional texture.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (20 x 20 cm cake tin)

Cake

  • 220 g (~1.5 cup) wheat flour
  • 1 heaped tsp baking powder
  • Pinch of salt
  • 200 g unsalted butter
  • 180 g (1 scant cup) sugar
  • Zest of 2 lemons
  • 3 eggs
  • Juice of 2 lemons
  • 120 g blueberries
  • Icing sugar, to decorate

Crumble

  • 60 g wheat flour
  • 30 g sugar
  • 30 g butter

Method

  1. Put 60 g wheat flour and 30 g white caster sugar into a small bowl. Add 30 g cubed cold butter. Rub butter into flour and sugar until you obtain wet sand consistency.
  2. Sift 220 g wheat flour, 1 heaped tsp baking powder and a small pinch of salt through a fine sieve to remove any lumps. Stir through the dry ingredients shortly with a whisk until everything gets evenly distributed.
  3. Put 200 g soft butter, 180 g white caster sugar and grated zest of two medium lemons into a separate large bowl. Beat the contents of the bowl for a few minutes with an electric mixer until light and fluffy. All the ingredients should be at room temperature, so take butter and eggs out of a fridge at least one hour before making the cake. Once you obtain the right texture, scrape down the sides of the bowl with a silicone spatula.
  4. Once butter is nicely creamed, start adding 3 large eggs. Do it slowly, one egg at a time, and combine the contents of the bowl before adding the next egg. Once you add all eggs batter may start looking as if it wanted to split. It's completely normal, nothing to worry about; once you add flour everything will combine as it should.
  5. Pour freshly squeezed juice of two lemons into the batter. Stir it shortly, only until juice is distributed, and set the mixer aside.
  6. Add dry ingredients in three batches, mixing them with the batter carefully each time with a silicone spatula, only until you can no longer see raw flour in batter. Don't overmix the batter as it will come out dense and tough. Once you add all flour, batter will be thick and uniform.
  7. Transfer ready batter into a square baking tin, 20 x 20 cm, lined with baking paper. Spread it across the whole surface and even out the top. Arrange blueberries on top of the cake and cover them with a thick layer of crumble.
  8. Put the cake into an oven preheated to 180 deg C (no fan), for 40 - 45 minutes, until a skewer inserted into the middle of the cake comes out clean. If the cake gets brown too quickly, cover it with a piece of baking paper or aluminum foil. Take ready cake out of the oven and set it aside in the baking tin to cool completely. About 2 hours should be enough.
  9. Take cool cake out of the baking tin and remove baking paper. Scatter a generous amount of icing sugar on top.
  10. Enjoy!

Approximate nutritional value

100 g

  • 395 kcal
  • Carbs: 44 g
  • Fat: 21 g
  • Protein: 6 g
  • Fibre: 1 g

1 slice (recipe makes 16 slices)

  • 248 kcal
  • Carbs: 28 g 
  • Fat: 13 g
  • Protein: 4 g
  • Fibre: 1g

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