Comment faire un cake citron-myrtilles ultra moelleux (sans glaçage) ?

You’re going to learn how to make an ultra-moist lemon and blueberry cake (without icing) – a simple, fragrant recipe that’s perfect if you’re after a fresh, light dessert full of zing. In this video, I’ll guide you step by step to create a melt-in-the-mouth cake with a soft, moist crumb, where the lemon and blueberries complement each other without overpowering one another. You’ll discover how to use a really juicy lemon, how to flavour your batter without making it heavy, and how to incorporate the blueberries so they remain evenly distributed throughout the cake without sinking to the bottom. I’ll also explain how to achieve an ultra-moist texture without icing, simply by striking the right balance between fat, lemon juice and careful baking. This cake is ideal for a summer afternoon tea, a Sunday brunch or a quick dessert when you fancy something fresh and fruity. You can even adapt it with extra zest, a mix of red berries or a touch of vanilla if you fancy a change. In the video, you’ll follow each step in real time, with close-ups so you can clearly see the textures and understand exactly when your batter is just right. Even if you’re a beginner, you’ll get this cake right first time. Here are the ingredients to add to your shopping list: 1 organic lemon, 200 grams of blueberries, 3 eggs, 170 grams of caster sugar, 160 grams of flour, 1 sachet of baker’s yeast, 150 grams of butter.