Blueberry Lemon Cake

A fragrant blueberry cake with a bright hint of lemon. The freshly baked cake is soaked with warm lemon syrup right after baking. Lemon has a wonderful ability to enhance the flavour of berries and fruits it is paired with. The result is a slightly moist, very tender cake with a refreshing citrus note 

Ingredients (for a 10 × 25 cm (4 × 10 in) loaf pan)

For the cake

• 1.5 cups flour (195 g)

• 1 tsp baking powder

• a pinch of salt

• zest of 1 lemon

• 1/2 cup butter, room temperature (113 g)

• 3/4 cup sugar (185 g)

• 2 eggs

• 1/2 cup milk (120 ml)

• 1 tsp vanilla

• 1 cup blueberries (fresh or frozen*)

For the syrup

• 2 tbsp sugar

• 1 tbsp lemon juice

Steps

1. Mix flour, baking powder, salt, and lemon zest

2. In a separate bowl, whisk butter, sugar, eggs, and vanilla

3. While continuing to whisk, add milk

4. Combine wet and dry ingredients and mix

5. Gently fold in the blueberries

6. Bake in a preheated 180°C (350°F) oven for 60 minutes

7. Prepare the syrup: mix sugar and lemon juice and heat in the microwave until the sugar dissolves

8. Pierce the hot cake with a toothpick and pour the syrup over it

*Frozen blueberries do not need to be thawed, but they may colour the batter. To avoid this, rinse them under cold water and do not overmix the batter