Lemon and Blueberries Cake

"Do you think it should go into my blog???. Definitely", he said. 

I knew it was a winner recipe, a keeper. Deb Perelman's recipes are just so good you all, not to mention her spark, cheekiness and funness, if there is such a word. I highly recommend you follow her cooking blog, she will improve the quality of your life substantially.

This is a good recipe, so moist...who would know that the taste of strong lemon comes from pouring 80 ml of lemon juice straight into the cake! But that is how Starbucks achieves that in their famous lemon cake I guess. Here it is! Again, all credit due to Smitten Kitchen.

INGREDIENTS:
-1 +1/2 cup of flour
-2 tsp of baking powder 
-1/2 tsp salt
-1 cup of yoghurt (2 yoghurts)

-170 grams of sugar (original recipe 200gr)

-3 eggs

-2 tsp of lemon zest (1 lemon)

-1/2 tsp of vanilla extract.

-1/2 cup of vegetable oil

-1+1/2 cup blueberries.

For later, for pouring over the cake:

-1/3 cup lemon juice (3 lemons)

-1 tablespoon of sugar.

STEPS:

1. Mix all the dry ingredients in a bowl, the flour, baking powder and salt, but not the sugar.

2. Now mix all the wet ingredients: the eggs, the lemon zest, the vanilla extract, the yogurt, the vegetable oil, the sugar.

3. Now mix everything together and then mix quickly the frozen blueberries. Give it all a couple of stirs but don't toss it much or will make the whole batter blue, and you don't want that.

4. Stick in oven for 50 minutes in 180 degrees bottom heat only. I always use baking paper and you forget about greasing anything.

5. Once it's cooked let it cool a bit. And when it is warm still pour the lemon juice with the tablespoon of sugar that you have mixed before and that's it, let it cool completely. The next day will it taste splendorous.

Perfect for a merienda or to bring as a dessert for Spring. Awesome Deb.