Ani's Kitchen Stories

This stunning Lemon Blueberry Cake with the Lemon Glaze on top is a delicious treat on any occasion or on any day whenever you’ve a craving for something sweet and special.

It’s not overly sweet and with the tanginess of lemon makes it a perfect slice with your tea or office.

Prepare it in your regular cake pan, loaf pan, bundt pan or muffin cups, there’s no set rule yet it’ll turn out great.

Here i’ve used the local variety lemon called Gondhoraj which is the most famous and loved Bengal Lemon. This zesty flavoursome lemon with thick skin and a distinctive aroma is a distant cousin of Kafir lime, that can elevate any dish and brings out wonders in the baking world. So unlike any other lemon blueberry cake this one has its own unique flavour and taste.

However if you don’t have the Gondhoraj lemon (which is a rear find) with you, no worries, you can use any lemon or lime of your choice. The result will be perfect!

It’s the time of the year (April-July) fresh Blueberries are available in the grocery stores in much cheaper price, and the best part is it’s sweet and less sour. So why not to add fresh blueberries in your baking and make your cake extra special. Let’s get started.

Ingredients:

For the cake

120 gm all purpose flour

70 gm barley flour

3 eggs

2 tbsp softened butter

1/3 cup vegetable oil

80 gm castor sugar

40 gm brown sugar

1 tsp vanilla extract

11/2 tsp lemon zest

2 tbsp freshly squeezed lemon juice

1/2 tsp baking soda

1 tsp baking powder

Pinch of salt

3-4 tbsp milk

150 gm fresh blueberries

For the glaze

1/2 cup icing/confectioners sugar

1 tbsp freshly squeezed lemon juice

1/2 tsp vanilla extract

1 tsp milk

Method:

▪️ Prepare the bundt baking pan by brushing butter evenly on all sides and dust it with flour. Set aside.

▪️In a bowl Mix white sugar and the lemon zest with your fingertips. Then add the eggs one at a time and whisk. Add brown sugar and beat again.

▪️Now add oil, softened butter and vanilla extract, whisk further.

▪️Add the sifted dry ingredients (all purpose flour, barley flour, baking Powder, baking soda and salt) into the wet mixture, 1 cup at a time. Fold and combine it into a smooth mixture.

▪️Add two tablespoons of lemon juice and milk and fold into the mixture. Do not over mix.

▪️Toss the blueberries in 1 tbsp of flour and fold into the cake batter.

▪️Pour the cake batter into prepared baking pan and cover it for approximately 10 minutes.

▪️Meanwhile preheat the oven.

▪️ Bake at 370 degree Celsius for 40-45 minutes until the cake turns light golden brown and toothpick inserted comes out clean.

▪️ Allow the cake to cool in the pan for 15-20 minutes in a room temperature before attempting to remove. To remove cake from pan, use a small spatula to gently loosen around the edges, then turn over the pan onto the wire rack or cake plate.

▪️Let it cool completely.

▪️While the cake is cooling, prepare the glaze by simply whisking together the powdered sugar, lemon juice, vanilla extract and milk in a bowl. Allow the glaze to sit for 10 minutes or so to thicken a bit, and then drizzle or pour the glaze over the cake.

▪️Slice the cake and enjoy!

Notes: Leftover cake can be stored in an airtight container in room temperature for 3 days or upto a week in a refrigerator.