Creamy Lemon Blueberry Cake

Creamy Lemon Blueberry Cake

Ingredients

For the Cream:

• • 2 cups (480 ml) milk
  • 1 tea glass (100 ml) sugar

• • 3 tablespoons (30 g) flour (not heaped)
  • 1 egg yolk
  • 1 packet (10 g) vanilla

For the Cake:

• • 3 eggs
  • 1 cup (200 g) sugar

• • 1 packet (10 g) vanilla
  • Just less than 1 cup (200 ml) vegetable oil
  • Just less than 1 cup (200 ml) milk

• • 2.5 cups (300 g) flour
  • 1 packet (10 g) baking powder
  • Grated zest of 1 lemon

• 1 packet (150 g) blueberries (or any fruit you like)
• Powdered sugar (for sprinkling on top)

Directions

Prepare the Cream:

1. 1. In a pot, combine milk, sugar, flour, and egg yolk. Whisk well.
   2. Place on the stove and stir continuously until boiling. Simmer on low heat for 2-3 minutes, then remove from heat.

1. Add vanilla, mix well, and let it cool slightly. Cover with plastic wrap and let it cool completely.

Prepare the Cake:

1. 1. Preheat oven to 170°C (340°F).

1. 1. In a mixing bowl, whisk together eggs, sugar, and vanilla until foamy.
   2. Add oil and milk, and mix.
   3. Gradually add flour, baking powder, and lemon zest. Mix until just combined.

1. Line a 28 cm springform pan with parchment paper and pour in the batter.

Assemble and Bake:

1. 1. Put the cooled cream into a piping bag and pipe it starting from the middle of the cake.

1. Sprinkle blueberries on top.
2. Bake for 40-45 minutes. Remove from oven and let it cool.

Finish and Serve:

1. Run a knife around the edges of the cake and transfer to a serving plate. Remove parchment paper and sprinkle with powdered sugar.

Serving Suggestions:

• • Serve with whipped cream or vanilla ice cream.

• • Garnish with fresh mint leaves for a pop of color.
  • Add a drizzle of lemon glaze for extra tanginess.
  • Pair with a hot cup of tea or coffee.

• Serve with a side of fresh mixed berries.

Cooking Tips:

• • Stir the cream continuously while cooking to prevent lumps.

• • Do not overmix the cake batter; mix just until the ingredients are combined.
  • Ensure the cream is completely cooled before piping it onto the cake.
  • Feel free to change the fruit selection according to your taste.

• Use room temperature eggs for a lighter, fluffier cake.

Nutritional Benefits:

• • Good source of vitamins from the lemon zest and blueberries.

• • Provides moderate protein from the egg yolk and milk.
  • Contains antioxidants from blueberries.
  • Rich in calcium from milk.

• Contains healthy fats from vegetable oil.

Dietary Information:

• • Contains gluten, dairy, and eggs.

• Substitute the flour with gluten-free flour to make it gluten-free.
• Use a dairy-free milk alternative for a lactose-free version.

Nutritional Facts (per serving):

• • Calories: 280
  • Protein: 5 g
  • Carbohydrates: 35 g

• • Fat: 14 g
  • Fiber: 1 g
  • Sugar: 20 g

Storage:

• • Store the cake in an airtight container in the refrigerator for up to 3 days.
  • The cream filling may cause the cake to become soggy if stored for too long, so it’s best enjoyed fresh.

• To maintain freshness, cover the cake with plastic wrap before storing.