This morning I woke up with the sound of the rain. When I went downstairs, just like every morning my cat greeted me with a soft and seducing "Meow" which of course when translated means "Do you have any food for me?".
So you can imagine my expression when I discovered to my horror that overnight she had quietly but systematically munched her way through my lovely blueberry lemon cake! She is a well fed and pampered cat but a greedy one indeed. I was so annoyed, that I felt like ringing the PDSA to re-home her!
What a shame, I have to make this one again. I managed to take all the photographs though and try a couple of slices. Lemon and blueberries are a great combination, this cake simply melts in your mouth.
- Prep Time : 25 minutes
- Cook Time : 45 minutes
Wash the blueberries and dry them well with a kitchen towel.
Work the butter with the sugar to a creamy consistency. Add the egg yolks, the lemon zest and mix well.
Add the sifted flour, 3/4 of the blueberries (leave some aside for the topping) add the lemon zest and juice. Add a few tbsp of milk enough to get a smooth consistency.
Whip the egg whites with the salt until firm and gently add them to the mixture stirring from bottom to top. This is to prevent the air bubbles in the egg whites diminishing.
Pour the mixture on a greased round baking tray measuring approx 23cm / 9 inch diameter. Put the remaining blueberries on top, the almond flakes and a sprinkle of brown sugar.
Bake at 180C or 350F for 45 minutes until the cakes looks nice and golden.