I like cakes, but I’m not the biggest fan of sweet candy. So for me, it’s always a good idea to have cakes, pastries and desserts that include bitter chocolate or citrus fruits like orange, lemon and passion fruit. The cake of the moment at home is the lemon drizzle cake with blueberries. The addition of the lemon zest in the batter gives the cake an elegant, delicious aroma. I tested some recipes and ended up sticking with the version that has yoghurt, making the cake moist and silky. I usually add blueberries when I have them at home. They and create beautiful dots of moisture and delicacy in the middle of the cake. But if you do not have blueberries, it is perfect also without them. Finally, I like to drizzle the cake with a mixture of lemon juice and confectioner’s sugar, to create that thin sugary surface and intensify the lemon flavour. Check out the recipe:
Lemon drizzle cake with blueberries
Organize all the ingredients. Remove the ingredients from the fridge 1/2 hour before starting the cake, so that they get at room temperature.
Set the oven to warm to low temperature. Grease and flour a bundt cake tin.
In a separate bowl, sift together the flour, baking powder and salt. Mix and set aside.
Using a mixer, beat butter and sugar until obtaining a fluffy and light cream. Add the eggs, one by one, beating well between each addition.
Then add the sifted dry ingredients, yoghurt and lemon zest. Beat quickly at low speed until well blended.
Transfer the batter to the greased and floured tin and pop it in the oven to 180 degrees for approximately 30 minutes. While the cake is baking, prepare the syrup: just mix the lemon with sugar until it dissolves and becomes creamy.
To check if the cake is ready, try with the toothpick. When it is ready, let it cool for about 10 minutes before unmolding.
Place the cake on a serving plate and brush the lemon syrup over it. Allow cooling entirely before serving. Enjoy!