Lemon Blueberry Soufflé Cake Recipe
This light and airy cake combines the bright flavors of lemon and blueberries, creating a delightful dessert perfect for any occasion.
Ingredients
- 1 cup fresh blueberries
- 2 tablespoons lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 4 large eggs separated
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ cup whole milk
- 1 teaspoon pure vanilla extract
- powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9-inch round cake pan.
- Combine blueberries with 1 tablespoon of sugar and let them macerate for 10-15 minutes.
- Whisk egg yolks with the remaining sugar until pale and thick, then add lemon zest, lemon juice, milk, and vanilla.
- Sift flour, salt, and baking powder into the egg yolk mixture and stir gently.
- Beat egg whites until stiff peaks form, then fold one-third into the batter, followed by the remaining whites.
- Fold in the macerated blueberries evenly into the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
Serve with whipped cream and fresh blueberries for an elegant touch.