Blueberry season is at its peak. It's time to indulge in these little berries, rich in flavor and natural antioxidants and other health benefits. These tasty little fruits are beneficial in fighting aging, heart disease, and cancer, among other things.
Lemon pairs perfectly with berries, whether strawberries, raspberries, or, of course, blueberries. Hence the combination of blueberries and lemon for this very indulgent cake: rich in sugar and butter, making it moist and delicious. It can be stored for a few days without any problem.
Ingredients (for one cake)
- 300 g of sugar
- 180 g of slightly melted butter
- 1.5 lemon zests + juice
- 5 eggs
- 225 g of flour
- 10 ml baking powder
- 1 pinch of salt
- 170 g fresh blueberries (or frozen, but in this case the cake will take on the color of the blueberry juice)
Preparation
- Preheat oven to 350°F or 180°C.
- Mix the butter, lemon zest and sugar in a mixing bowl using a whisk.
- Add the eggs and mix again.
- Add the flour, a pinch of salt, and baking powder. Once the mixture is well blended, add the blueberries and lemon juice.
- This time, mix with a spatula to avoid crushing the blueberries with the whisk.
- Butter and flour a loaf pan or grease with PAM. Pour the mixture into the pan.
- Bake for about 45 minutes. To check if your cake is cooked, insert a knife into the center of the cake. If the tip comes out dry, the cake is ready!
- Wait a few minutes before removing it from the mold. You can wrap it in plastic wrap until it cools completely; it will be even softer.
