Creamy Lemon Blueberry Cake

Table of Contents hide

Table of Contents

For the Cream:

For the Cake:

Prepare the Cream:
- In a pot, combine 2 cups of milk, 1 tea glass of sugar, 3 tablespoons of flour, and 1 egg yolk. Whisk well.
- Place on the stove and stir continuously until it boils. Simmer on low heat for another 2-3 minutes while stirring, then remove from heat.
- Add 1 packet of vanilla, mix well, and let it cool slightly. Cover with plastic wrap and let it cool completely.

Prepare the Cake:
- Preheat your oven to 170°C (340°F).
- In a mixing bowl, whisk together 3 eggs, 1 cup of sugar, and 1 packet of vanilla until foamy.
- Add just less than a cup of vegetable oil and milk, and mix.
- Gradually add 2.5 cups of flour, 1 packet of baking powder, and the grated zest of 1 lemon. Mix until just combined.
- Line the bottom of a 28 cm springform pan with parchment paper and pour the batter into it.

Assemble and Bake:
- Put the cooled cream into a piping bag and pipe it starting from the middle of the cake.
- Sprinkle about a handful of blueberries on top.
- Bake in the preheated oven for about 40-45 minutes. Remove from the oven and let it cool.
Finish and Serve:
- Run a knife around the edges of the cake and transfer it to a serving plate. Remove the parchment paper from the bottom and sprinkle lightly with powdered sugar.
- Your summer cake with its wonderful appearance and delicious taste is ready to serve.

See also The Easiest Flourless Cake Recipe You’ll Ever Make!

Serving Suggestions:

Cooking Tips: