The PERFECT Lemon Blueberry Cake: Easy Step-by-Step Recipe!

Описание: This recipe is based on Ina Garten’s recipe. It is super simple and easy to put together and tastes even better the day after baking.
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I have also made this cake using orange zest and juice and it is also very good. Don’t skip the lemon syrup- this adds a glossy finish on the baked loaf and adds moisture and amplifies the bright lemon flavor. Enjoy🍋🍋

Ingredients
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1 teaspoon pure vanilla extract
½ cup vegetable oil
½ cup to 1 cup blueberries (fresh or frozen)

SYRUP
1/3 cup sugar
1/3 cup fresh lemon juice

Directions
1. Preheat oven to 350 degrees Fahrenheit. Grease an 8½ x 4¼ x 2½-inch loaf pan, and line the bottom with parchment paper. You can also just grease and flour the pan.
2. Sift together the flour, baking powder, and salt into one bowl.
3. In another bowl, whisk together the yogurt, 1 cup sugar, oil, the eggs, lemon zest, and vanilla.
4. Slowly whisk the dry ingredients into the wet ingredients. Gently fold in the blueberries.
5. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the centre of the loaf comes out clean.
6. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
7. When the cake is done, allow it to cool in the pan for 10 minutes. Then remove from pan and carefully place on a baking rack over a sheet pan.
8. While the cake is still warm, brush the lemon-sugar mixture over the cake and allow it to soak in. Enjoy cake at room temperature or slightly warm.

Tip: if using frozen blueberries, wash them under cold water for a few minutes and the gently pat them dry on paper towels. This will prevent them from ‘bleeding’ into the batter.

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