Blueberry cake with lemon zest

4 servings

30 minutes

Blueberry cake with lemon zest is the embodiment of freshness and sophistication in Italian pastry. Its tender dough, crumbly and crispy, pairs perfectly with the juicy berry filling. Italians are renowned for their ability to balance sweet and sour flavor notes, and here lemon zest plays a key role in highlighting the richness of blueberries. Historically, such desserts were made in rural Tuscan homes where fresh fruits were always abundant. This cake is perfect for both morning tea and an elegant dinner finale. Its refreshing taste makes it a wonderful choice for summer evenings, while the velvety berry filling contrasts nicely with the crispy base. Such a dessert not only delights the taste buds but also creates an atmosphere of homey comfort and warmth.

Energy value per serving

• Calories: 850.8
• Proteins: 7.6g
• Fats: 41.2g
• Carbohydrates: 109.5g

Ingredients

• Wheat flour: 1.3 glass
• Sugar: 1 glass
• Salt: 0.3 tsp
• Butter: 8 tbsp
• Blueberry: 6 glass
• Cornstarch: 2 tbsp
• Grated lemon zest: 2 tsp
• Lemon juice: 3 tbsp

Cooking steps

1. Preheat the oven to 190 degrees.

2. In a mixer, combine flour, salt, 0.3 cups of sugar, and chopped butter. Mix until crumbly.

   Required ingredients:

   • Wheat flour: 1.3 glass
   • Sugar: 1 glass
   • Salt: 0.3 teaspoon
   • Butter: 8 tablespoons

3. Make a ball from the dough and place it in the mold. Use your hands to spread the dough evenly along the bottom and sides of the mold. Then send it to the freezer for 15 minutes, after which poke the bottom in several places with a fork. Send it to the oven and bake for about 20-25 minutes until golden brown. Then let it cool slightly.

4. Meanwhile, in a saucepan, mix 1.5 cups of berries and 0.25 cups 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.

   Required ingredients:

   • Blueberry: 6 glasss
   • Cornstarch: 2 tablespoons

5. In a small bowl, mix starch and 2 tablespoons of water. Add the mixture to a saucepan with berries. Add lemon zest, juice, remaining sugar, and a pinch of salt. Bring to a boil and reduce heat. Cook, stirring, until the mixture thickens slightly, about a minute. Remove from heat and stir in 0.5 cup of whole berries. Immediately pour the mixture onto the cooled crust and smooth it out.

   Required ingredients:

   • Cornstarch: 2 tablespoons
   • Grated lemon zest: 2 teaspoons
   • Lemon juice: 3 tablespoons
   • Sugar: 1 glass
   • Salt: 0.3 teaspoon
   • Blueberry: 6 glasss

6. Place the remaining berries on top, leveling them out and pressing down slightly.

   Required ingredients:

   • Blueberry: 6 glasss

7. Put in the fridge for 30 minutes to overnight.