We're sharing how to make a lemon-scented blueberry cake with a soft, moist crumb that tastes wonderful, for those who love baking cakes.

Ingredients

  • 8 tablespoons whole milk
  • 2 lemons
  • 240 grams all-purpose flour and 1 teaspoon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

  • 100 grams blueberries
  • 1 stick butter (113 grams)
  • 16 tablespoons sugar
  • 2 eggs

Step-by-step instructions

1. Grate the lemon zest with a zester (or grate finely with a knife). Squeeze the juice from the remaining lemon.

2. In a bowl, mix the milk, lemon zest, and 2 tablespoons of lemon juice thoroughly, then let it sit for about 10 minutes.

3. While that is sitting, in a large bowl mix 240 grams of flour, baking soda, and salt thoroughly.

Sprinkle the remaining 1 tablespoon of flour over the blueberries, then shake gently.

4. In another bowl, beat the sugar and butter together with an electric mixer for about 2 to 3 minutes.

Then crack in 1 egg and mix again. Add the remaining egg and mix once more.

5. Next, pour in about 1/3 of the flour mixture and mix on low speed.

Pour in about half of the milk mixture and mix again. Add about half of the remaining flour mixture and mix. Then pour in all the remaining milk and mix, and finally add all the remaining flour and mix one last time.

6. Then add the flour-coated blueberries and fold in gently with a spoon until well combined.

7. Since we'll be baking the cake, preheat the oven to 350 degrees Fahrenheit.

Line a deep cake pan with parchment paper, then spray it with cooking spray.

Pour the blueberry batter prepared earlier into the pan, then smooth the surface evenly.

8. Then place it in the oven and bake for 50 to 60 minutes.

Once the time is up, take it out of the oven and let it cool for about 10 minutes.

And finally, you'll have a delicious lemon-scented blueberry cake with a soft, moist crumb.

Source: Onceuponachef.com