Recipe: Blueberry, Mint and Lemon Cake

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).
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.