Blueberry cake besides being absolutely delicious is really easy to make. And you can keep it in the freezer for up to one month.
Prep. Time: 20 Min.
Ck. Time: 50 Min.
First, zest the lemon with a grater or lemon zester. Then in a large bowl, mix the butter with brown sugar with an electric hand mixer on medium-high speed. When the brown sugar is completely incorporated, add the eggs one at a time.
After that, add the milk to the batter and use a silicone spatula to mix the batter. Next, sift the flour with baking powder, baking soda, and salt. Then add them with the lemon zest to the batter and mix with the silicone spatula until just the flour is incorporated. Do not over mix the batter!
Then grease a 20 cm deep and round cake mold and transfer the batter to it. Finally, add the blueberries on top of the batter and bake the cake in the preheated oven to 180 ºC for 50 minutes until it is golden brown.
After taking the cake out from the oven, let it cool in the mold for about 10 minutes. Then turn it out onto a cooling rack for 30 minutes. Finally, garnish the blueberry cake with icing sugar and it is ready to serve.