Ingredients
For the cake:
- 180 g unsalted butter at room temperature
- 50 ml vegetable oil + more for greasing the mould
- 350 g sugar
- 350 g all-purpose flour + more for flouring the mould
- 4 eggs
- 2 lemons, zest
- 50 ml lemon juice
- 2 tsp baking powder
- 1 tsp salt
- 4 tbsp honey
- 100 ml milk
- 250 g blueberries pick small ones so they don't sink to the bottom. If they're too big you cut them in half
For the glaze:
- 200 g icing sugar
- 2-3 lemons, juice
Instructions
- Whisk together the butter, oil and sugar until creamy.
- Add the eggs, salt, honey, milk, lemon juice, zest and baking powder and whisk together. Finish with the flour, mixing it in with a spatula.
- Rinse your blueberries, dry them and add about 1 tbsp of flour to your blueberries and toss them in there. This will help to keep them afloat rather than having them all sink to the bottom.
- Lightly grease the pan (I used a piece of paper towel with a bit of vegetable oil) and then add about 2 tbsp flour, moving the mould around to cover evenly and then patting it facing down to remove the excess.
- Add the batter to the mould and bake at 170C for 45min-1hr or AS SOON as you can insert a knife and it comes out clean. This keeps it nice and moist, keeping it there more than necessary dries it up :). Also check at the 40min mark and if it's too golden on top cover with tin foil.
- Unmould while hot (as it cools it could stick) by turning it around; it should unstick quite quickly.
- For the glaze, add the lemon juice little by little to the icing sugar until it's thick enough to coat and run down the cake but not too thin that it leaves no trace on it.
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