Lemon and Blueberry Cake
1 packet of vanilla
- 300 gr. blueberries
Ingredients for Serving
- 200 gr. powdered sugar
- 30 grams of lemon juice
Place the frozen blueberries and granulated sugar in a saucepan. Begin cooking over medium heat.
In a mixing bowl, beat the eggs and powdered sugar with a mixer. Add the sunflower oil and yogurt and continue beating. Add the lemon zest and mix. Sift in the flour, baking powder, and vanilla and mix with a spatula. Take half of the prepared cake batter into a separate mixing bowl. Add the cooked blueberries to the reserved batter and mix. In a greased rectangular cake pan, first add a scoop of the plain cake batter. Then, add the blueberry cake batter as desired, continuing to add all the batter until it's all used up. Sprinkle with blueberries and bake in a preheated oven at 180 degrees Celsius for 45-50 minutes.
