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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!