Menu

Lemon Blueberry Cake | Milkbottle

Lemon Blueberry Cake

Lemon Cake

The combination of sour and sweet works always good.

Recipe
250 gr yoghurt
150 gr white sugar
85 gr butter (melted and cooled down)
lemon zest from 1 lemon
lemon juice from 2 lemons
250 gr flour
1 tablespoon baking powder
handful of blueberries

FROSTING
80 gr cream cheese
100 ml heavy cream
1 tablespoon lemon juice
2 tablespoons vanilla sugar


DOUGH:
Preheat oven to 170 degrees celsius. Grease cake tin (18 cm diameter).
With a mixer beat yoghurt, sugar, butter, lemon zest and lemon juice until well combined. Whisk together flour and baking powder and add it to the yoghurt/butter mixture. Fold it in.
Add blueberries to the batter (keep some for decoration).
Pour batter into cake tin.
Bake for 30-35 minutes. Allow to cool down.

FROSTING:
Combine all ingredients in a bowl and whisk until smooth and thick. Apply on cake and garnish it with fresh blueberries and lemon slices before serving.

Image and recipe: Michaela Gabler via Taverne Agency

More Food
Green Asparagus
Food

Asparagus on roasted bread with egg and hollandaise sauce

Yes, it's spring and they are here again, fresh asparagus heavenly combined with hollandaise sauce »
Asia by Suedfels
Food

Wild broccoli and green radish in sesame marinade and salmon

Healthy and delicious meal »
Mustard by Court
Food

Mustard Borlotti beans with maple syrup

A hearty stew to get you through the cold & stormy days »