It’s finally the weekend so if you prepare this terribly soft and gourmet blueberry cake to taste it?
180 g 1/2 salt butter at room temperature
150 g brown sugar
50 g sugar
1 teaspoon vanilla extract
300 g flour
15g baking powder
12.5 cl milk
300 g fresh blueberries
15 g lemon juice
70 g icing sugar
Mix the sugar, brown sugar and soft butter until a creamy preparation is obtained.
Then add the eggs and mix well with a whisk.
In another container, combine the flour and baking powder.
Gradually add the flour / yeast mixture to the preparation, alternating with the milk, until a very homogeneous mixture is obtained.
Then add the blueberries, mixing gently so as not to crush them.
Pour the preparation into a silicone mold (or a buttered and floured mold).
Bake for 50 min. in an oven preheated to 160 ° C. (check cooking
after 40 min.).
Let cool for ten minutes before unmolding the cake on a rack.
Then let it cool completely.
Mix the lemon juice with the icing sugar to obtain a smooth mixture.
Place the cake on a wire rack and drizzle with frosting.
Then place on the serving dish and set aside for at least 1 hour to harden the mixture.
Garnish with blueberries.