My (too) big daughter was this week in full revision for the French test of the baccalaureate. In order to relax her a little, I wanted to prepare her a nice little snack. It was finally blueberry and lemon cakes that had his preference.
A very good choice! A fluffy cake is always delicious and the combination of blueberry and lemon no longer has to prove itself.
I used small cardboard boxes which are really very practical to be able to take the cakes to the office as well as on a picnic (Yes, yes, one day it will be nice enough to be able to organize that!). It is of course quite possible to do without.
Blueberry and lemon cakes:
150g soft butter
3 eggs (room temperature)
75g ground almonds
1 tsp baking powder
1 pinch of salt
1 lemon (organic)
Preheat the oven to 180°C, static heat.
Whisk the butter to loosen it.
Add the sugar. Whisk.
Add the eggs one at a time while continuing to whisk.
Add lemon juice and zest.
Add flour, ground almonds, baking powder and salt.
Mix just long enough to incorporate everything.
Add the blueberries and mix gently so as not to crush them.
Divide the mixture into 8 cardboard boxes.
Bake the cakes for 25 to 30 minutes. They should take on a beautiful golden color and a skewer stuck in them should come out dry.
Cool and store overnight at room temperature.
To finish: if you like the combination of blueberry and lemon, I recommend this magic cake (here). My favorite, without a doubt.