Blueberry and lemon cake
This Friday I share a recipe from Quebec based Blueberries (end of the harvest season).
Last year, we discovered a beautiful field for auto-harvest, Les Champs Valoy, where 6 varieties of blueberries are grown in a biological way, in Beaumont, in the region of Quebec. In addition the staff is very warm and the kids love to be transported in their small trailer. We went this week and collected provisions for the winter. Plus I took the opportunity to make jam and treats.
Ingredients for the cake (1)
- 1/4 cup maple syrup
- 1 egg
- 2 cups of almond flour (or your usual flour)
- 1/3 cup of butter
- 1 1/2 teaspoon of baking powder (yeast)
- 1 teaspoon of vanilla
Ingredients for blueberries (2)
- 2.5 cups blueberries / blueberries
- 1 tablespoon maple syrup
- zest of 1 lime
Ingredients for cream (3)
- 1/4 cup maple syrup
- The juice of half a lime
- 2 egg yolks
- 1 1/2 cup almond cream (or your usual thick cream)
- mold about 18 cm that you can butter, or film parchment paper (parchment)
Preparation
- Mix all the ingredients of the cake (1) to obtain a mixture with a sandy consistency. Tamp this mixture at the bottom of the mold.
- In a bowl, mix the ingredients for the blueberries (2), and pour the mixture over the dough.
- In a bowl, mix the ingredients for the cream (3) and pour over the blueberries.
- Bake at 350 ° F (180 ° C) for 1 hour, or until top is golden brown.
I suggest you to prepare this cake the day before, it will be even better.
Note: If you want to unmold your cake, the best is to use a buttered removable mold, with baking paper at the bottom and around the mold.
