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Lemon and Blueberry Soufra

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Lemon and Blueberry Soufra is a light and refreshing dessert that balances the tartness of lemon with the sweetness of blueberries. This soft, aromatic pastry is the perfect treat for summer gatherings or special occasions, and it’s easy to make yet impressive in flavor and presentation.

Ingredients

  1. For the cake:
  2. 1 1/2 cups all-purpose flour
  3. 1 teaspoon baking powder
  4. 1/4 teaspoon salt
  5. 1/2 cup unsalted butter, softened
  6. 1 cup granulated sugar
  7. 2 large eggs
  8. 1 tablespoon lemon zest
  9. 2 tablespoons fresh lemon juice
  10. 1 teaspoon vanilla extract
  11. 1/2 cup milk
  12. 1 cup fresh blueberries (or frozen, if preferred)
  13. For the lemon glaze (optional):
  14. 1/2 cup powdered sugar
  15. 2 teaspoons fresh lemon juice
  16. 1 teaspoon lemon zest

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or similar-sized baking dish.

  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
  3. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined. Gently fold in the blueberries.
  4. Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes before transferring to a wire rack to cool completely.
  5. While the cake cools, prepare the glaze by whisking together powdered sugar, lemon juice, and lemon zest until smooth.
  6. Once the cake has cooled, drizzle the lemon glaze over the top and garnish with extra blueberries and lemon zest. Slice and serve.

Notes

  • If using frozen blueberries, toss them in a bit of flour before folding them into the batter to prevent them from sinking to the bottom.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and make sure your baking powder is gluten-free.
  • If you prefer a sweeter glaze, you can increase the amount of powdered sugar.
  • The cake can be made without the glaze and will still be delicious and moist on its own.

Nutrition

Find it online: https://thefamilycooking.com/lemon-and-blueberry-soufra/