This new blueberry and lemon cake is very good even though, as you can see from the photo, it is not fluffy, but with all the blueberries in the dough, it is juicy and very fragrant!
It’s a healthy food dessert with very little raw cane sugar and a full, tasty flavor.
Personally, I ate a slice and ..didn’t stop eh eh!
Removing it from the mold, some blueberries stuck to the bottom of the mold despite having floured them and used release agent on the mold, but it was a very thin layer that didn’t ruin the flavor at all. As you can see from the photos, the lemon-flavored cake has really lots of blueberries not a single one got lost!
AH… the blueberry and lemon cake keeps fresh for 3 days!
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I opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Still on the theme recipes with blueberries and/or lemon you will find other proposals just below:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 8Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs
- 50 g raw cane sugar (or other of your choice)
- 100 g lemon juice
- 35 g seed oil
- 160 g all-purpose flour
- 7 g baking powder for cakes
- 150 g blueberries
- to taste powdered sugar (like snow!)
Tools
- Stand Mixers
- Bowls
- Whisks
- Loaf Pans
FOR THE PREPARATION OF THE BLUEBERRY AND LEMON CAKE
Unfortunately, when unmolding the lemon and blueberry cake, it got a little messy on the bottom
because the blueberries remained but that tiny layer of dough went to waste! oh well, peace…
Then in the stand mixer bowl or any bowl, I put the eggs, the raw cane sugar, the lemon juice, and the small amount of seed oil, I always use sunflower!
Then I pour the sifted flour with the instant baking powder for cakes, still mixing with the hook at low speed or with the flexible spatulas.
I floured the washed and dried blueberries with paper towel and then added them to the rest.
The batter is quite fluid, let’s say that when I poured it I was a bit worried!
The loaf pan was clearly plastered with the appropriate release agent…
I bake at 338°F for 40/45 minutes, please check carefully!
After baking, I let it cool well and UNMOLD WITH CARE …then cover everything with powdered sugar eh eh!
READY …LET’S EAT!
Enjoy your meal with the blueberry and lemon cake!
Annalisa
SOURCE instagram here
