Recipe: Blueberry, Mint and Lemon Cake

Name: Blueberry, Mint and Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g (4.4 oz) of flour; 1/2 packet of baking powder; 1 pinch of salt; 60 g (2.1 oz) of soft butter; 60 g (2.1 oz) of brown sugar; 2 eggs; 2 tablespoons of liquid cream; 125 g (4.4 oz) of blueberries; 3 tablespoons of chopped mint; 1/2 untreated lemon; The syrup:2 tablespoons of chopped mint; The juice of 1/2 lemon; 15 cl (0.6 cup) of pomegranate syrup

By ?pic?tout 4.2/5 (12 reviews) · 🍳 24 made it

Prep 15 min

Cook 30 min

Total 45 min

Servings 4 serv.

a delicious cake where acidity and sweetness marry happily

Ingredients for 4 servings

125 g (4.4 oz) of flour
1/2 packet of baking powder
1 pinch of salt
60 g (2.1 oz) of soft butter
60 g (2.1 oz) of brown sugar
2 eggs
2 tablespoons of liquid cream
125 g (4.4 oz) of blueberries
3 tablespoons of chopped mint
1/2 untreated lemon

The syrup:

2 tablespoons of chopped mint
The juice of 1/2 lemon
15 cl (0.6 cup) of pomegranate syrup

Step-by-step directions

The cakes:
Mix the flour, baking powder and salt.
Zest the half lemon and squeeze it.
Mix the lemon juice, zests and half of the chopped mint with the blueberries and set aside.
Preheat the oven to 350°F (180°C (355°F)).
Whisk the brown sugar with the butter until you obtain a creamy mixture.
Add the eggs, then, while whisking, the flour-based mixture, the cream and the rest of the chopped mint.
Pour a layer of batter into molds and distribute the blueberries and their juice.
Cover with batter 3/4 of the height and bake for 30 to 35 minutes.
The syrup:
Mix the pomegranate syrup, lemon juice and mint.
Distribute this syrup over the cakes once cooled and unmolded.