Blueberry & lemon cake

Looking for a dessert that isn’t an intense chocolate or caramel? Give blueberry and lemon a try.

This drizzle cake is the perfect way to satisfy the sweet craving.

Čučoriedková-citrónová bublanina

From Babka Erika

Just as the fresh fruits of summer are seasonal, so too was the traditional bublanina cake for many Slovak households, beginning to appear as ripe cherries, blueberries or raspberries arrived in local markets. Though it may be at its best in the summer season, nowadays this sheet cake can be prepared any time of year. The addition of a lemon syrup makes this variation moist and zesty—a perfect pairing with tart blueberries and the sweet, simple sheet cake.

Storing & saving saving

Best eaten 1-2 days after baking, because of its sugar syrup.

Yields

One 8”x8” or 9”x14” baking dish

Baking notes

Ingredients

250g flour 250 g múky

1 1/2 tsp baking powder 1 1/2 čajovú lyžičku (ČL) prášku do pečiva

Pinch of salt Štipka soli

300ml Greek yogurt 300 ml gréckeho jogurtu

100g sugar 100 g cukru

3 eggs 3 vajcia

80ml vegetable oil 80 ml rastlinného oleja

2 tsp lemon zest 2 ČL citrónovej kôry

1 tsp vanilla extract 1 ČL vanilkového extraktu

200g blueberries 200 g čučoriedok

1 Tbsp flour 1 polievková lyžica múky

Lemon syrup Citrónový sirup

100ml lemon juice 100 ml citrónovej šťavy

80g sugar 80 g cukru

• Preheat oven to 350ºF/180ºC.

• Combine flour with baking powder, baking soda and salt. 

• In a separate bowl, mix together the yogurt, sugar and eggs.

• Next, add in the oil, lemon zest and vanilla extract into the yogurt mixture and combine.

• Mix wet and dry ingredients together. 

• Rinse the blueberries and coat with the tablespoon of flour. 

  Babka says: coating the blueberries with flour will prevent them from sinking into the cake batter.

• Pour the batter into a well-greased pan (8”x8” or 9”x14”) and top with blueberries. 

• Bake for 40-45 minutes, until golden brown. 

• While the cake is baking, prepare the lemon syrup. In a saucepan, heat the sugar and lemon juice. Cook for about 5 minutes as it thickens, stirring occasionally. 

• When the cake comes out of the oven, pour the syrup over the top while still in the baking dish. 

• Babka says: adding the syrup to the still-warm cake will allow it to absorb as much of the liquid as possible.

• Leave to cool completely, allowing it to absorb the syrup before removing from the pan and cutting.