EGGLESS BLUEBERRY LEMON CAKE
- 100 g (1/2 cup) unsalted butter room temperature
- 110 g (1/2 cup) caster sugar or granulated white sugar
- the zest from 2 lemons
- 180 g (1+1/2 cup) all purpose flour
- 20 g (3 tbsp) cornstarch or all purpose flour
- 1/4 tsp salt
- 5 g (1 tsp) baking powder
- 1/4 tsp baking soda
- 160 g (2/3 cup) unsweetened plain yogurt room temperature
- 40 g (2+1/2 tbsp) milk
- 100 g blueberries fresh or frozen
- 1 tsp vegetable oil for coating blueberries
- 1/2 tbsp flour for coating blueberries
- 155 g (1+1/4 cup) powdered sugar
- about 1+1/2 tbsp lemon juice
- Place butter, sugar and lemon zest in a large bowl and mix with an hand mixer for at least 4 minutes, until pale, creamy and very fluffy.
- In a medium size bowl, sift together flour, cornstarch, baking powder, baking soda, salt and mix until well combined.
- Add about 1/3 of flour mix into butter mix and combine with a spatula: don't mix too much, just until incorporated.
- Incorporate about 1/3 of yogurt. Keep on alternating flour mix and yogurt mix until they are finshed.
- In a medium size bowl, place blueberries and coat with vegetable oil. Add flour and toss to coat.
- Add blueberries into the cake batter and gently fold until combined.
- Place the batter into a greased 20cm-8inch silicone (or microwave-safe) cake mold.
- Place some blueberries on top and cover them with some batter.
- Cook in microwave (800 W) for 9 1/2 minutes, or until it's dry on top if you touch it. If you have a Microwave with higher/lower wattage, you have to reduce/increase the cooking time for few seconds. You can also bake in preheated traditional fan oven, upper and lower heat, at 170°C until a toothpick comes out clean.
- Cool down for at least 20 minutes before unmold the cake.
- In a medium size bowl place powdered sugar.
- Start adding lemon juice little by little until you'll get a very thick glaze: don't add too much juice or the glaze will turn out very runny and watery.
- Place the glaze on top and decorate with blueberries, lemon zest and mint leaves.
- Let the glaze dry for at least 3 hours before serve it.
Th best trick to avoid blueberries sinking at the bottom of the cake, is to coat them in oil then in flour. Toss to remove the flour excess and gently fold in the batter. Be careful to mix them gently, or you could mash them and make a blueberry jam 😀
For this recipe you can use fresh or frozen blueberries, it’s up to you!
If you can’t stand too runny sugar glaze as I do, I suggest to add the liquid in the powdered sugar drop by drop!
In this recipe I’ve made a classic and simple lemon glaze with powdered sugar (aka icing sugar) and fresh lemon juice.
If you like white and thick sugar glaze, be careful to NOT add too much lemon juice, you should get a very thick glaze. If you add too much liquid, don’t worry, you can add more powdered sugar until you get the desired glaze consistency.
When you want to flavor your desserts with lemon, you don’t need ot add any artificial flavor, lemon zest is always the most aromathic and true lemon flavor ever! If you can choose, prefer organic lemons and remember to grate only the yellow zest and not the white pith that is bitter.