Lemon and blueberry cake

Preparation time: 20min – Cooking time: 1h

For a single 20x10cm cake:

  • 175g softened butter
  • 175g sugar
  • 1 teaspoon vanilla extract
  • 1 organic lemon
  • 3 eggs
  • 175g Le Moulin flour (T55) + 1 tablespoon
  • 1 teaspoon baking powder
  • A pinch of salt
  • 200g blueberries

Preheat the oven to fan 180°C.

Mix the butter, the sugar and the vanilla extract in a bowl. Add the eggs, one at a time, beating the mixture the whole time.

Grate the lemon zest, squeeze the juice and add the zest and 2 tablespoons of the juice into the egg mixture.

In another bowl, mix the flour, baking powder and a pinch of salt. Add this mixture to the batter and stir until it becomes smooth.

Weigh 150g of blueberries and mix them with 1 tablespoon of flour to coat the berries. Gently mix the blueberries into the batter.

Grease a rectangular 20x10cm cake tin and line the bottom with baking paper. Pour the batter into the tin and cook the cake in the pre-heated oven for 15 minutes.

After 15 minutes, spread the remaining 50g of blueberries over the cake and continue cooking for another 45 minutes until the cake is golden brown and a skewer inserted into the middle comes away clean.

Leave the cake to cool in the tin for 10 minutes before removing it. Turn onto a cooling rack and leave to cool completely.

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