Blueberry Cake

Preparation

Step 1: Make the batter

Preheat the oven to 180°C (350°F) and butter a 22 cm round cake pan. Whisk the eggs with the sugar until pale, then add the melted butter, milk, lemon zest and vanilla extract.

Fold in the sifted flour and baking powder, mixing gently with a spatula until smooth and homogeneous.

Step 2: Add the blueberries

Toss the blueberries in a tablespoon of flour. Fold them into the batter with a spatula, lifting the mixture gently so you don’t crush them.

Step 3: Bake the cake

Pour the batter into the pan and smooth the top. Bake for 35 to 40 minutes: the tip of a knife should come out dry.

Let the cake cool for 10 minutes in the pan, then turn it out onto a rack.

Step 4: Cool and unmold

Let the cake cool completely on the rack before transferring it to a serving plate. Dust with a light layer of icing sugar just before serving.

Step 5: Serve

Cut the cake into slices and serve warm or at room temperature. Pair it with a scoop of vanilla ice cream or a little whipped cream for a perfect autumn treat.