Blueberry Cake with Lemon Zest
Baking and Desserts • Italian
Description
Blueberry Cake with Lemon Zest
Ingredients
- Wheat Flour 5 oz
- Sugar 5 oz
- Salt 0 oz
- Butter 5 oz
- Fresh Berries 30 oz
- Corn Starch 0 oz
- Grated Lemon Zest 0 oz
- Meyer Lemon Juice 0 fl oz
Step-by-Step Guide
Step 1
Preheat the oven to 375°F.
Step 2
In a food processor, combine the flour, salt, 60 g of sugar, and chopped butter. Mix until crumbly.
Step 3
Form the dough into a ball and transfer it to a baking dish. Press the dough evenly across the bottom and sides of the dish. Then place it in the freezer for 15 minutes, after which poke the bottom in several places with a fork. Bake in the oven for about 20–25 minutes until golden. Then let it cool slightly.
Step 4
Meanwhile, in a saucepan, combine 1.5 cups of berries and 60 ml of water. Bring to a boil over high heat. Reduce the heat and simmer, stirring, until the berries start to burst, about 3–4 minutes.
Step 5
In a small bowl, mix the cornstarch with 30 ml of water. Add the mixture to the saucepan with the berries. Add the lemon zest, juice, remaining sugar, and a pinch of salt. Bring to a boil and reduce the heat. Cook, stirring, until the mixture thickens slightly, about a minute. Remove from heat and stir in 120 g of whole berries. Immediately pour the mixture over the cooled crust and smooth it out.
Step 6
Arrange the remaining berries on top, spreading them out and pressing down slightly.
Step 7
Chill in the refrigerator for 30 minutes to overnight.
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