blueberries, blueberries… in a lemon cake!
It’s a simple loaf cake with fresh blueberries (ok - you also may rely on frozen blueberries!) and lots of lemon flavour because of freshly grated lemon zest and lemon curd. (This cake won’t ever get dry - especially not covered with cheesecake frosting!)
ingredients:
for the cake;
- 150 g butter
- 125 g sugar
- a pinch of salt
- 3 eggs
- 100 g Greek yoghurt
- 175 g all-purpose flour
- 1 tsp baking powder
- zest of an organic lemon
- 2 tbsp lemon curd
- 75 g fresh blueberries
for the cheesecake frosting:
- 50 g butter
- 150 g icing sugar
- 100 g cream cheese
equipment:
- a loaf tin about 25 cm
- an electric handheld mixer
how to:
for the cake:
- Preheat the oven to 150° C w/ fan.
- Line the loaf tin w/ baking paper.
- Clean & pat dry the blueberries; roll in some flour (if you like).
- Grate the lemon zest.
- Mix butter, sugar, salt & lemon zest w/ your electric handheld mixer until soft.
- Add eggs.
- Add flour mixed w/ baking powder.
- Add yoghurt - all w/ the electric handheld mixer.
- Now fold in lemon curd & blueberries w/ a spoon.
- Pour the mess in the loaf tin & bake for about 70 min.
- Make the famous test w/ the wooden pin...
- Let the cake cool in the tin; remove the tin after about 10-15 min.
- Let the cake cool down completely.
for the cheesecake frosting:
- Mix icing sugar & butter w/ your electric handheld mixer until well mixed & fluffy.
- Fold in cream cheese.
- Distribute over the cake.
- Add some left-over blueberries for decoration - if you like.
Notes
Prep Time: includes preparing the cheesecake frosting!
Blueberries: You may also use frozen blueberries; defrost before adding to the cake mess.
Frosting: Don’t mix up w/ the correct order - it’s always beginning w/ butter & icing sugar, then it’s the cream cheese. Otherwise the cream cheese frosting will get runny.
Frosting (once again): It’s a generous amount of frosting. I don’t recommend to work w/ much less of the ingredients because of the resulting texture.
You may store the cake at room temperature for at least 1-2 days. It’s fine in teh fridge for another 2 days although after a session in the fridge the cake gets somewhat set.