Experience the delightful combination of tangy lemon and sweet blueberries in this Lemon Blueberry Plumcake. This recipe balances the zesty freshness of lemon with the natural sweetness of blueberries, enveloped in a moist, fluffy cake that’s enriched with Greek yogurt and vanilla essence. Perfectly suited for any time of day, this plumcake offers a refreshing twist on traditional flavors with its vibrant ingredients.
Why You’ll Love This: The use of Greek yogurt in the batter not only enhances the cake’s moisture but also contributes a subtle tartness that complements the lemon. The blueberries add bursts of juicy flavor in every bite, creating a pleasing contrast against the bright citrus notes. This cake is as visually appealing as it is delicious, with the blueberries dotting the light, tender crumb.
Perfect Occasion: This Lemon Blueberry Plumcake is a versatile treat ideal for breakfast, brunch, or as a dessert. It’s fantastic for spring and summer gatherings, afternoon tea, or simply as a delightful snack to enjoy with a cup of coffee. The cake’s vibrant flavors and simple elegance make it suitable for casual get-togethers or more formal occasions.
Decoration Tips: For a lovely finishing touch, sprinkle the top of the cake with powdered sugar or a light lemon glaze to enhance its visual appeal and add an extra layer of sweetness. Garnishing with additional fresh blueberries and lemon zest right before serving can also highlight the flavors within the cake.
Ingredients:
- 3 eggs
- 200g sugar
- Zest and juice of 2 lemons (reduce to 1 lemon for a milder flavor)
- 200g Greek yogurt
- 110g melted butter, cooled to lukewarm
- 240g all-purpose flour
- 2 teaspoons baking powder
- Vanilla essence or vanillin to taste
- A pinch of salt
- 170g blueberries
- Prepare the Batter:
- In a large mixing bowl, beat the eggs with the sugar until light and fluffy.
- Gradually incorporate the lemon zest, lemon juice, Greek yogurt, melted butter, and vanilla essence, mixing well after each addition.
- Sift together the flour, baking powder, and salt. Gradually fold these dry ingredients into the wet mixture until just combined, ensuring not to overmix.
- Add the Blueberries:
- Gently fold the blueberries into the batter using a wooden spoon to distribute them evenly without crushing.
- Bake the Cake:
- Preheat your oven to 180°C (356°F).
- Line a plumcake or loaf pan with parchment paper and pour in the batter.
- Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Serve and Enjoy:
- Allow the cake to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar or drizzle with lemon glaze before serving.
Enjoy this delicious Lemon Blueberry Plumcake, where each slice is packed with the delightful flavors of lemon and blueberries, making it a refreshing and satisfying treat for any occasion.
