Description
Un cake moelleux aux myrtilles fraîches et au citron, nappé d’un glaçage acidulé pour une douceur parfaite à chaque tranche.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 3 tbsp fresh lemon juice
- 1 cup fresh blueberries
- 1 tbsp lemon zest
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice (for glaze)
Instructions
- Massage lemon zest into the granulated sugar.
- Cream butter and lemon sugar together until pale and fluffy.
- Beat in eggs one at a time.
- Mix in vanilla extract and sour cream.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Alternate adding dry ingredients and lemon juice into the batter.
- Toss blueberries with a teaspoon of flour.
- Gently fold blueberries into the batter.
- Pour batter into a greased 9×5-inch loaf pan.
- Bake at 175°C (350°F) for 55–65 minutes.
- Cool loaf for 10 minutes before transferring to a wire rack.
- Mix powdered sugar with lemon juice and drizzle glaze over the warm loaf.
Notes
Coating blueberries in flour helps prevent them from sinking to the bottom of the loaf. Fresh lemon zest gives the cake its bright citrus aroma.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg