The combination of sour and sweet works always good.
Lemon Blueberry Cake
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
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.
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
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