blueberry lemon cake

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Back from our holiday trip to the wild coast of the Netherlands …

It’s time for some cake. A summer cake. I made this cake before we started towards the ocean. It was a little sweet something only for my better half & me when having our after dinner espresso. (Or for me at breakfast accompanying my bowl filled w/ fruit.)

Of course there was some sort of inspiration: on the blog Die Jungs kochen und backen I read about a light summer cake w/ raspberries. Thinking about it I substituted blueberries for raspberries – also working w/ a flavor of lemon instead of vanilla & coconut.

Take a look at the naked cake …

The concept (going w/ the inspiration):

  • Create a light fluffy sponge-like cake.
  • Add lots of fresh fruit i. e. blueberries.
  • Add a mouth-watering icing …

Let’s start!

What do we need for the cake?

  • all-purpose flour & baking powder
  • eggs
  • molten butter
  • fine sugar
  • an organic lemon
  • blueberries.

We start w/ preheating the oven to 160° C w/ fan.

We line the bottom of a spring form w/ baking parchment & butter the edge.

We add some flour to the cleaned blueberries. It’s meant to avoid the sinking of the blueberries to the bottom when the cake is in the oven. (Nevertheless I noticed that most of the blueberries always prefer to sink to the bottom.)

We grate the lemon zest & squeeze out the lemon juice (… for the icing).

We melt the butter.

Now …

  • The eggs & the sugar are whisked w/ the handheld electric mixer until foamy.
  • The molten butter is incorporated …
  • All is combined w/ the flour mixed w/ the baking powder, the lemon zest & a pinch of salt.
  • Finally the blueberries are folded in.

The mess ends up in the spring form. At once.

After about 40-45 min in the oven at 160° C w/ fan the cake is fine & shall be left alone for cooling down. When ready for further treatment carefully peel off the baking parchment.

I thought about the topping … a lot. You know that I’m not a decoration freak. I imagined some delicious icing, mouth-watering when just glancing at the cake – however, not too complicated.

So I started w/ blueberry jam (store-bought) & tried to form a spiral on top of the cake.

Then I stirred together icing sugar & lemon juice … I opted for a rather stiff result i. e. not runny. I added the lemon icing in another spiral.

This doesn’t look perfect … of course not.

I smoothed the lemon icing here & there. The jam tried to interfere … The lemon icing also sprawled. I got some nice color effects. Unvoluntarily.

Finally the top of the cake was evenly covered w/ blueberry jam & lemon icing.

It didn’t look perfect after my efforts – I’m no pastry chef, only an amateur.

The cake was fine: soft & fluffy. After the oven session.

I put the cake in the fridge. The cake got compact – fine. (This always happens when a cake is stored in the fridge.) The decoration thickened.

My better half & I noticed that the cake from the fridge was even better than the cake after the oven session. It’s now really refreshing w/ lots of smashed blueberries inside & a solid icing on top.


blueberry lemon cake
Prep Time30 mins
Cook Time45 mins
Servings: 16
  • 80 g butter (molten)
  • 6 eggs
  • 100 g sugar
  • zest of an organic lemon
  • 150 g all-purpose flour
  • 1 tsp baking powder
  • a pinch of salt
  • 200 g blueberries
  • some flour (for the berries)
  • some butter (for the spring form)
for the topping:
  • 150 g icing sugar
  • 2-3 tbsp lemon juice
  • 2-3 tbsp blueberry jam
  • spring form (25 cm)
  • handheld electric mixer
how to:
  • Preheat the oven to 160° C w/ fan.
  • Line the bottom of the spring form w/ baking parchment & butter the egde.
  • Melt the butter & set aside to let it cool down.
  • Grate the lemon & set aside the zest. Squeeze the lemon juice & set aside.
  • Whisk the eggs & the sugar until foamy.
  • Add the molten butter & mix again.
  • Mix the flour, the baking powder, salt & lemon zest.
  • Combine the egg sugar butter mess & the flour mix – carefully.
  • Fold in the floured blueberries (cleaned beforehand if necessary)
  • Pour in the spring form & bake for about 45 min.
  • Let the cake cool down & peel off the baking parchment.
  • Add the blueberry jam on top of the cake – however you like.
  • Stir together the icing sugar & the lemon juice & add on top of the cake – however you like.
Servings: You may easily cut the cake into 16 pieces – although (if you like) also 12 pieces are fine.
The cake is even better when stored in the fridge although the sponge gets a bit compact. (My private feeling.)
The cake may be stored in the fridge for at least 3-4 days.
Sorry: no experience w/ freezing!

(information on equipment)

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