Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons unsalted butter
  • 1/2 cup sugar
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 1/2 cups fresh blueberries
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 stick butter at room temperature (4oz)
  • 1 cup sugar
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon oil
  • 2 large eggs

Instruction

  • Preheat the oven to 350 degrees F. Prepare a 9 inch round sponge cake pan by greasing the side with butter.
  • In a small pan melt the butter (4 tbsp) add the sugar, lemon zest and lemon juice.
  • Heat the mixture until it starts to bubble up, cook for about 2 minutes and then pour it into the prepared pan and swirl to evenly coat the base of the pan.
  • Add the blueberries to the pan gently pressing them down with the palm of your hand and covering the base.
  • Add the flour, baking powder and salt to a bowl and whisk to mix. Set aside.
  • In the bowl of a stand mixer, beat the softened stick of butter with the sugar until light and no longer grainy, scraping down as needed.
  • Add the lemon zest, vanilla and lemon oil and beat until well mixed.
  • Add the eggs one at a time scraping down and mixing well before adding the next egg.
  • Pour in half of the flour mixture to the batter and mix on low until incorporated.
  • Add the rest of the flour and mix.
  • Using a spatula transfer the cake batter to the pan and spread evenly over the blueberries.
  • Bake for about 45-50 minutes and the sponge is firm to the touch.
  • Let the cake rest for 10 minutes before placing a plate large enough to hold the cake, on top of the sponge.
  • Carefully lift the cake and plate and flip them over. Slowly lift the cake pan upwards and the cake should stay behind on the plate.