Blueberries and lemon were designed to be eaten together. It’s just the way it is.
I love getting fresh fruit and veggies from the Farmer’s Market. When blueberries are in season, I snatch them up. Same goes for lemons or anything else I can squeeze into my bag. Buying fresh honestly tastes better. Think about it. When was the tomato plucked from the vine? Had it fully ripened? How long did it sit in a crate waiting to be shipped? How long was it on a truck? All the time it spends off the vine and in a box is time spent losing it’s deliciousness. Buy local. It will taste better.
I went through a crazy blueberry and lemon phase (which was delicious by the way) and was making all things blueberry filled with a hint of lemon. What a wonderful phase that was…
This cake was part of the craze. It was rich, it was decadent and it will make you unbutton your pants when you’re done. It’s totally worth it. Go to the gym tomorrow, eat this today.
Makes 8 servings
Adapted from Epicurious Ingredients
3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan
1 large lemon, zested
1 cup plus 1 Tablespoon all-purpose flour
5 large eggs, separated, reserving 1 white for another use
3/4 cup plus 1 1/2 tablespoons sugar
1 hefty cup fresh blueberries, washed, dried and picked over for stems
Put oven rack in middle position and preheat oven to 350°F. Grease 9x5” loaf pan or springform pan with some oil.
Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 Tablespoons fresh lemon juice.
Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes.
Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture will appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.
Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.
Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
Toss the dry blueberries in remaining flour (this will help to keep them suspended in the cake rather than falling to the bottom), then very gently fold into batter with a rubber spatula.
Transfer batter to the pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 hour.
I’m a fan of dusting powdered sugar over the top, I would highly recommend doing so. If you’re feeling extra naughty, mix about a cup of powdered sugar with some freshly squeezed lemon juice until desired texture is reached. Drizzle over the completely cooled cake.