A simple cake with blueberries and sweet sugar icing. This simple berry cake recipe is suitable for any berries – currants, blackberries or raspberries. Lemon icing sugar glaze is made from icing sugar and lemon juice and is suitable for decorating cakes, muffins and Christmas sweet bakery.


BLUEBERRY CAKE

Ingredients (6-8 servings)

  • 220 g Butter
  • 210 g Sugar
  • 290 g Flour
  • 4 Eggs (room temperature)
  • 80 g Blueberries (~ 1 cup)
  • 1 tsp Baking Powder
  • 40 ml 3 tbsp) Lemon juice
  • Lemon zest
  • A pinch of salt

FOR DECORATION

  • 200 g Icing Sugar
  • 30 ml (2 tbsp) Lemon Juice
  • A handful of Fresh Blueberries
  • 1-2 Sprigs of Mint

INSTRUCTIONS

Cut butter in small dices. Grate lemon zest, squeeze the lemon juice. Sift the flour with baking powder.

Put butter in a bowl, add sugar, grind with a mixer until smooth.

Start adding room temperature eggs one at a time, mixing well until smooth, and only then adding the following one. After adding the second egg start to add flour with a spoon, mixing well until smooth. Continue to add flour and eggs alternately, mixing well each time. Add a pinch of salt.

Add 40 ml of lemon juice and grated lemon zest. Stir well. Add blueberries, gently mix.

Layout a detachable mould with a diameter of 18 cm, with baking paper, glueing it to the mould with butter.

Pour the dough into the form and flatten. Bake for about 1 hour at 160C, check readiness with a toothpick.

Turn off the oven, leave for 10 minutes with the door ajar. Remove from the oven and remove the mould and paper. Leave to cool completely on the wire rack. *

* If it seems difficult for you to remove the paper from the bottom, you can leave the cake to cool on the wire rack with the paper.

Decoration
Mix the icing sugar with lemon juice stirring with a teaspoon until creamy.
* If the glaze is too dense, add some lemon juice; if it is too liquid, add some powdered sugar.

Pour the glaze on a completely cooled cake. Garnish with blueberries and mint leaves.

Chef Tips

  • The blueberry cake can be stored for 2-3 days in a cool room (not in the refrigerator)
  • You can replace blueberries with currants, or other wild berries.
Blueberry Cake with Sugar Glaze
Cake with Blueberries and Lemon Glaze
★★★★★
    A simple cake with blueberries and sweet sugar icing. This simple berry cake recipe is suitable for any berries - currants, blackberries or raspberries.

    Blueberry Cake with Lemon Glaze

    Servings: 8

Ingredients

  • 220 g Butter
  • 210 g Sugar
  • 290 g Flour
  • 4 Eggs (room temperature)
  • 80 g Blueberries (~ 1 cup)
  • 1 tsp Baking Powder
  • 40 ml 3 tbsp) Lemon juice
  • Lemon zest
  • A pinch of salt
  • FOR DECORATION
  • 200 g Icing Sugar
  • 30 ml (2 tbsp) Lemon Juice
  • A handful of Fresh Blueberries
  • 1-2 Sprigs of Mint

Instructions

  1. Dice the butter. Grate lemon zest, squeeze the lemon juice. Sift the flour with baking powder. Grind butter with sugar with a mixer until smooth. Add eggs one at a time, mixing well until smooth. Start to add flour with a spoon, mixing well until smooth. Continue to add flour and eggs alternately, mixing well each time. Add a pinch of salt. Add 40 ml of lemon juice and grated lemon zest. Stir well. Add blueberries, gently mix.Layout a detachable mould with a diameter of 18 cm, with baking paper. Pour the dough. Bake for about 1 hour at 160C, check readiness with a toothpick. Remove the mould and paper. Leave to cool completely. Decoration Mix the icing sugar with lemon juice stirring until creamy. Pour the glaze on a completely cooled cake. Garnish with blueberries and mint leaves.
    blueberry cake, lemon glaze