Polski 
Delicate lemon cake with blueberries and a lemon glaze. It tastes absolutely delicious and is so easy to make – you simply mix the ingredients together :). A wonderful light and fluffy dessert. It can also be baked as muffins. Highly recommended!
Ingredients for the lemon blueberry cake:
- 300 g plain flour
- 2 tsp baking powder
- 3 large eggs
- 250 ml Greek yogurt
- 125 ml sunflower oil
- 190 g caster sugar
- finely grated zest of 1 lemon
- 300 g blueberries
All ingredients should be at room temperature.
Place the eggs, yogurt, oil, sugar and lemon zest in a large bowl. Whisk with a balloon whisk just until thoroughly combined; do not beat or whip. Sift in the flour and baking powder directly into the mixture. Whisk just until combined, no longer. Add the blueberries and fold them in.
Line a 25 cm round cake tin with baking paper. Transfer the batter to the tin and smooth the top.
Bake the lemon blueberry cake at 160ºC for about 50 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven, leave to cool slightly, then glaze. You can decorate with additional blueberries.
Ingredients for the lemon glaze:
- 1 cup icing sugar
- 3 tbsp lemon juice
Mix the icing sugar and lemon juice together using the back of a spoon or a mixer. Adjust the consistency by adding water if the glaze is too thick, or more icing sugar if it is too runny.
Enjoy!
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