Sort ingredients
sarayu_innsaei
QR Code
Listen
Pdf
Cut your scrubbed lemon into small chunks, remove seeds, and place in a blender with the sugar. Blend until silky-smooth, like baby food.
Add eggs and oil, blend again for about 20 seconds.
Add flour — but here's the secret: do not over-blend. Just pulse twice or gently fold in with a spatula. This keeps your cake light and fluffy.
Fold in the floured blueberries.
Pour into a greased loaf pan (or round pan, or even muffin tin). Bake at 350°F (175°C) for about 45 minutes, until a toothpick comes out clean.
While it bakes, make the glaze: mash or blend blueberries, stir in lemon juice, then whisk in powdered sugar. Adjust consistency with more sugar (for thicker) or lemon juice (for thinner).
Let the cake cool completely before glazing. Top with fresh mint leaves and extra blueberries for a gorgeous finish.