Edit: Today’s Sunday cake is a little late and for good reason. Because if you read this, I’m an overjoyed married woman and actually already in my honeymoon break. Of course, we’ll show you a lot of the exciting wedding hurly-burly of creative projects and great recipes here as well. But now, there’s an extremely delicious lemon cake with blueberries.
Lemon cake with blueberries
Recently, we finally managed to give our balcony a fresh makeover and to replant. Just in time for the wedding. After an intensive high-pressure cleaner treatment, we then discovered that our balcony was not made of gray concrete at all, but hiding wonderful pebbles in the floor, since our arrival more than 6 years ago 😉. With the feeling of owning the most beautiful balcony in the world, a new cake must be prepared for summer’s day to celebrate the day.
Ingredients for the lemon cake with blueberries
You need: a box shape (at least 10 x 26 cm)
- 115 g of butter
- 210 g of sugar
- 3 eggs
- 90 ml of buttermilk
- 1/2 teaspoon vanilla extract
- 60 ml of lemon juice
- 220 g of flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon soda
- 1/2 tsp salt
- 125 g blueberries
- 1/2 can condensed milk (200ml)
- 60 ml lemon juice ml
- 1 egg yolk
that’s how it works
Grease the box mold well and preheat the oven to 160 ° C.
First the butter with the sugar is beaten creamy and gradually the eggs are added. Mix everything until a smooth mass is created.
Fill the buttermilk with the vanilla extract and the lemon juice in another bowl.
In a third bowl, mix the flour with the baking powder and the soda and salt.
Then the buttermilk mixture and the flour mixture are poured gradually with stirring to the egg mass, relationship further submerged.
If the dough is well mixed and beautifully evenly mixed, it can be filled into the box shape. Let it bake for about 45 minutes.
In the meantime, mix the condensed milk with the lemon juice and the yolk together until it is a light cream. Then you can carefully fold in the blueberries.
When the cake has been in the oven for 45 minutes, put the blueberry layer on it and bake it again for 15 to 20 minutes. Do the chopstick test to see if the cake is ready. The upper layer may remain slightly damp. You can then put them in the fridge to get them stiffer.
Ready is the delicious lemon cake.
Maybe interesting too. , .: