Creamy Lemon Blueberry Cake

Creamy Lemon Blueberry Cake

Ingredients:

For the Cream:

• 2 cups of milk
• 1 tea glass of sugar
• 3 tablespoons of flour (not too heaped)
• 1 egg yolk
• 1 packet of vanilla

For the Cake:

• 3 eggs
• 1 cup of sugar
• 1 packet of vanilla
• Just less than a cup of vegetable oil
• Just less than a cup of milk
• 2.5 cups of flour
• 1 packet of baking powder
• Grated zest of 1 lemon
• 1 packet of blueberries (or any fruit you like)
• Powdered sugar (for sprinkling on top)

Directions:

1. 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.
2. 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.
3. 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.
4. 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.

Serving Suggestions:

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Garnish with fresh mint leaves for a touch of color.

Cooking Tips:

• Stir the cream continuously while cooking to prevent lumps.
• Do not overmix the cake batter; mix just until the ingredients are combined.
• Feel free to change the fruit selection according to your taste.

Nutritional Benefits:

• This cake provides a good source of vitamins from the lemon zest and blueberries.
• The cream adds a rich texture and a moderate amount of protein from the egg yolk and milk.

Dietary Information:

• This cake contains gluten, dairy, and eggs.
• You can substitute the flour with gluten-free flour to make it gluten-free.

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.