Delight in the refreshing blend of citrus and blueberries with this moist and flavorful cake, perfect for any season. The recipe combines the bright zests of orange or lemon with the sweet pop of blueberries, creating a delectable treat that’s as pleasing to the palate as it is to the eye. With the added richness of yogurt or homemade buttermilk, and a touch of vanilla, this cake achieves a perfect balance of moisture and flavor, making every slice irresistibly soft and tender.
Why You’ll Love This: This cake features a wonderful combination of textures and flavors, from the creamy base to the juicy bursts of blueberries. The use of citrus zest and juice not only infuses the cake with a vibrant flavor but also complements the sweetness of the blueberries. The added light glaze provides a perfect finish, enhancing the cake’s moisture and adding a touch of sweetness that’s not overpowering.
Perfect Occasion: This citrus and blueberry cake is ideal for brunches, afternoon teas, or as a dessert for family dinners. It’s also great for festive occasions and holiday gatherings, where a light and fruity dessert is appreciated. Plus, it’s versatile enough to be customized with different fruits or toppings according to season or preference.
Decoration Tips: For a beautiful presentation, sprinkle the top with a little powdered sugar or drizzle with the light citrus glaze before serving. You could also garnish with additional fresh blueberries and citrus zest to highlight the natural flavors in the cake. Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Ingredients:
- 200 grams of sugar
- Zest of 1 orange or lemon
- 100 grams of softened butter
- 3 tablespoons of oil (for moisture)
- 2 eggs
- 120 grams of yogurt or homemade buttermilk (110 grams of milk plus 10 ml of vinegar, let sit until curdled)
- 2 tablespoons of lemon juice
- Vanilla essence, to taste
- 190 grams of flour
- 2 teaspoons of baking powder
- A pinch of salt
- 80 grams of blueberries, plus 1 tablespoon extra flour for coating
For the Glaze (optional):
- Powdered sugar
- Lemon or orange juice, adjusted to desired consistency
Instructions:
- Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit). Grease and flour a cake pan.
- In a mixing bowl, combine the sugar and citrus zest. Rub together with your fingertips to release the oils for more flavor.
- Add the softened butter and beat for 5 minutes until creamy.
- Mix in the oil, then incorporate the eggs one at a time, beating well after each addition.
- Sift half of the dry ingredients (flour, baking powder, salt) into the batter and mix until just combined.
- Stir in the yogurt and a few drops of vanilla essence, beat briefly, then fold in the remaining dry ingredients.
- Toss the blueberries with an extra tablespoon of flour (this helps prevent them from sinking to the bottom of the cake) and gently fold them into the batter using a spatula.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes, then transfer to a wire rack.
- If using, mix powdered sugar with citrus juice to make a light glaze and drizzle over the cake once it’s slightly cooled.
Enjoy this deliciously moist and flavorful citrus and blueberry cake, a perfect treat for any occasion!
