John Myers
Juicy Blueberry Cake
The perfect juicy blueberry cake recipe with a picture and simple step-by-step instructions.
- 125 g Blueberries fresh
- 175 g Flour
- 2 tsp Baking powder
- 120 g Soft butter
- 150 g Sugar
- 1 tsp Grated lemon peel
- 1 pinch Salt
- 2 Eggs
- 200 g Sour cream
- 100 g Powdered sugar
- 3 tbsp Water
- Preheat the oven to 180 degrees (convection 160 degrees). Sort the blueberries, set aside 50 g. Mix the flour and baking powder.
- Beat the butter, sugar, lemon zest and 1 pinch of salt with the hand mixer for at least 8 minutes until frothy. Stir in eggs one after the other for 1/2 minute. Stir in the flour mixture and sour cream alternately on a low setting.
- Fold in the blueberries with a spatula (unfortunately all the blueberries have sunk down in my case, I would have preferred to turn them in flour, as I know it from cheesecake with cherries) and bake in the hot oven on a wire rack in the lower third of the oven for about 60 minutes. Let the cake cool in the tin, then turn it out onto a wire rack and carefully turn it over.
- Mix the powdered sugar with water (or lemon juice). Puff the cake with the remaining blueberries and powdered sugar glaze.
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