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@soso122222889666: 🌹 تصاميم ❤️ سوسو 🌹
soso
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Region: IQ
Friday 31 January 2025 14:34:41 GMT
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ريحانه امير وعلي الاكبر :
🌹🌹🌹🌹🌹🌹🌹🌹🌹
2025-06-25 09:54:27
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Zo zo :
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2025-06-22 15:32:50
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عسكري :
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2025-06-06 19:34:32
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BLUEBERRY LEMON CAKE #food #recipe #blueberry #lemon #tasty #cake #fy #fyp #foryoupage CAKE BATTER 5 eggs (medium) 260 g granulated sugar 8 g vanilla sugar (1 packet) 150 g unsalted butter 100 ml sunflower oil 175 g yogurt 50 ml lemon juice (from 1 lemon) 8 g lemon zest (from 1 lemon) 350 g flour (all-purpose) 10 g baking powder 250 g blueberries EXTRA 35 g unsalted butter (for topping) Instructions: Melt the butter (150 g) in a saucepan over low heat or briefly in the microwave. Let it cool. Grate the yellow part of the lemon peel (only the yellow part) and squeeze out the juice. Crack the eggs into a large mixing bowl. Add the granulated sugar and vanilla sugar. Mix for 5–7 minutes until the mixture becomes light and fluffy. Add the melted butter and sunflower oil. Mix for 1 minute. Add the yogurt, lemon juice, and lemon zest. Mix well. Sift the flour and baking powder into the bowl and mix until smooth. Gently fold in half of the blueberries. Pour half of the batter into a cake tin lined with baking paper and smooth it out. Spread the remaining blueberries over the batter. Spoon the rest of the batter on top and smooth it out again. Cut the extra butter (35 g) into slices and place them on top of the batter. This creates an extra moist top layer during baking. Place the cake in a preheated oven at 165 °C (330 °F). Bake for 25–35 minutes. Keep a close eye on it—every oven is different. Check if the cake is done by inserting a skewer: if it comes out dry, the cake is ready. Let the cake cool completely before slicing.
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