I have a thing about lemon and blueberries together. You might remember the Lemon and Blueberry tart recipe i posted back HERE. That was the favourite dessert back in 2011.
This little beauty is my favourite cake at the moment. Blueberry and Lemon cake. Light, kinda refreshing, moist and utterly delectable. I thought i would share.
Blueberry and Lemon cake
1 tsp baking powder
1/2 teaspoon vanilla essence
2 tablespoons of plain yoghurt
a large handful of blueberries (fresh is better, frozen will do)
zest from two lemons
Topping: juice from two lemons, 55g sugar
Cream butter and sugar. Add eggs and beat well. Add vanilla essence, yoghurt and zest of lemons. Mix.
Fold in the flour and baking powder.
Mix in the blueberries gently.
Put into greased cake tin and bake at 180 C/gas mark 4/350 F for about 45 minutes.
While cake is cooling, put lemon juice and sugar in pan over medium heat and stir until sugar dissolves.
Turn the cake out of tin onto a plate. Prick cake all over with a fork and spoon the lemon/sugar mixture evenly over the top of the cake.
Serve when cool, with sieved icing sugar on top.
Optional: using cutting the cake as examples of half, quarters, etc.
Be warned: it’s really good!
(recipe adapted from Cordon Rouge: Vegetarian and Vegan Recipes from the Red Herring. The Red Herring was a long running cooperative cafe and bakery in Northern England back in the day.)