Recipe of the Day: Glazed Blueberry Cake

Everything you’ll need to make this glazed blueberry cake

For the Cake

• 100 g melted and cooled butter
• 50 g olive oil
• 180 g coconut sugar
• 2 large eggs
• 200 g yogurt
• 2 tbsp lemon juice
• Zest of 1 lemon
• 1 tsp vanilla extract
• 2 pinches baking soda
• 1 pinch salt
• 250 g self-rising flour
• 150 g fresh blueberries

For the Glaze

• 150 g powdered sugar
• 50 g fresh blueberries

Instructions

Prepare the Batter

1. Sift the flour and salt into a bowl.
2. Grease and flour a 27 x 10 cm loaf pan, tapping out excess flour.
3. Preheat the oven to 170°C (338°F) with top and bottom heat.
4. In a bowl, whisk together melted butter, olive oil, coconut sugar, eggs, yogurt, vanilla extract, baking soda, lemon juice, and zest until smooth.
5. Gradually fold in the sifted flour mixture using a spatula until just combined.
6. Gently fold in the fresh blueberries, being careful not to crush them.

Baking

1. Pour the batter into the prepared loaf pan and smooth the surface with a spoon.
2. Bake on the lower rack of the preheated oven for approximately 1 hour. Avoid opening the oven door during baking.
3. Test for doneness by inserting a knife into the center of the cake. If it comes out clean, the cake is ready.
4. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Prepare the Glaze

1. Add the blueberries to a small saucepan with a few drops of water. Lightly crush the berries to release their juice.
2. Cook over medium heat for 2-3 minutes until softened.
3. Strain the juice into a small bowl, discarding the solids.
4. Sift the powdered sugar into a bowl, then stir in 2-3 tbsp of the blueberry juice until the glaze is smooth and colored. Adjust consistency by adding more juice for a thinner glaze or more powdered sugar for a thicker one.
5. Drizzle the cake with the glaze.
6. Garnish with a few fresh blueberries.