Lemon Blueberry Cake
If you pimp up your favorite lemon cake with fresh blueberries, you get this insanely fluffy blueberry cake, which not only tastes deliciously lemony, but also oh so fruity as well.
Ingredients for a box shape:
300 g of flour
180 g of sugar
180 ml buttermilk
120 ml of oil
Juice and peel of an organic lemon
½ tsp salt
1 packet of vanilla sugar
1 teaspoon Baking powder
Preheat the oven to 180 °C.
Beat the eggs with sugar, buttermilk and oil until creamy. Add lemon zest and juice, vanilla sugar and salt and stir.
Mix the flour with baking powder and mix in well.
Wash the blueberries, dab them dry and lift them carefully under the dough.
Lay out a box cake tin with Blechrein White and fill in the dough.
Bake the cake for about 60 minutes.
Serve as desired with frosting or powdered sugar.
Baked on Blechrein White