Lemon Blueberry Loaf Cake

Finely grate the zest of 2 lemons and squeeze the juice — you'll need 80 g of juice in total. Mix 200 g of sugar with the lemon zest and let it infuse.

Beat 200 g of softened butter until light and airy (a mixer works best), then add the lemon sugar and mix again.

Add 3 egg yolks to the butter mixture. Sift in 200 g of flour with 7 g of baking powder and stir until smooth.

Beat 3 egg whites with ¼ tsp of salt until stiff peaks form and gently fold them into the batter. Finally, add 80 g of lemon juice and stir until fully combined.

Pour a portion of the batter into a greased, parchment-lined loaf pan and add a layer of blueberries. Repeat, alternating batter and blueberries, and finish with a smooth top layer of batter.

Bake at 170°C (350°F) for 1 hour, until a toothpick inserted into the center comes out clean and dry. Let the cake cool slightly in the pan, then remove it and let it cool completely.

Mix 150 g of powdered sugar with 25 g of milk and spread it evenly over the top of the cake. Decorate with blueberries and lemon slices — I also add rosemary leaves for a nice touch.

And there you have it — a beautiful Lemon Blueberry Loaf Cake that's as delicious as it looks! Soft and golden on the outside, zesty and berry-filled on the inside. 🍋🫐