Lemon Blueberry Stovetop Cake
Bursting with lemon and blueberry, this super moist cake can make an elegant dessert or a wonderful breakfast.
Ingredients
Cake
- 160 grams all-purpose flour (1⅓ cups)
- ½ teaspoon baking soda
- 1½ teaspoon baking powder
- ½ teaspoon salt
- Zest of 2 medium lemons (approximately 2 Tablespoons)
- 200 grams sugar (1 cup)
- 2 large eggs, at room temperature
- 123 grams milk, at room temperature (½ cup)
- 120 grams sour cream, at room temperature (½ cup)
- 85 grams unsalted butter, melted and cooled (6 Tablespoons)
- ½ teaspoon vanilla
- Juice of 1 medium lemon (approximately 40 grams or 2½ Tablespoons)
- 1 cup blueberries (fresh or frozen)
- 1 Tablespoon all-purpose flour
Glaze
- 125 grams confectioners sugar (1 cup)
- 2 teaspoons Blueberry Paste
- 1-3 Tablespoons heavy cream or milk
Instructions
- Cake. Grease an 8 inch round pan. Line it with parchment on the bottom and grease the parchment. Using 18 inch heavy duty foil, cut off a piece approximately 12 inches long and roll it up so that it becomes an approximately 1 inch thick, 18 inch long rectangle. Join the ends to form a circle. Place in the bottom of a large pot or Dutch oven. Pour water into the pot so that it reaches approximately ¾ of the way up the foil coil.
- In a small bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
- In a large bowl, press zest into the sugar to release the oils from the zest. Add eggs and whisk until thoroughly combined and mixture is somewhat lightened, approximately 30-60 seconds. Whisk in milk, sour cream, butter, vanilla, and lemon juice until thoroughly combined.
- Add flour mixture to wet ingredients, mixing until just combined.
- Toss blueberries in 1 Tablespoon flour and fold in the blueberries. (If using frozen, do not thaw them in advance.)
- Pour into prepared pan. Cover pot and bring to a boil (usually takes 5-6 minutes for me), then reduce to a simmer. Steam for 30-45 minutes, waiting at least 25 minutes before opening the lid to check on it. Use a toothpick to check for doneness. The toothpick should come out clean. When done, turn flame off and uncover. Allow to cool approximately 15 minutes, then remove from pot and allow to cool on wire rack. Once fully cooled, use a metal spatula or knife to release the edges and remove cake from pan. I prefer to have the cake flipped over so that the glaze spreads evenly. (The top of the cake will likely be uneven when you remove it from the pan.)
- Glaze. Heat 1 Tablespoon of the cream or milk and stir with the Blueberry Paste. (If there are still blueberry skins, you might want to strain it one more time. No harm if they stay in though. It just depends on the look you prefer.) Whisk the blueberry mixture into the confectioner’s sugar, adding additional cream/milk until you reach a spreadable consistency. Pour over the cooled cake, using a metal spatula to spread it to the edges and allowing some of it to drip off the sides. (Alternatively, you can drizzle the glaze in a pretty pattern.) Allow the glaze to harden at least 30 minutes before serving.
Notes
- If you are using a Dutch oven that has a cover with holes in it, cover the inside of the cover with foil. Those holes are great for steaming, but they will cause water to drip on your cake as it cooks.
- Store the cake in an airtight container at room temperature. It will keep for at least several days, although some of the glaze may get absorbed into the top of the cake. It is a delicious breakfast cake!
- The cake freezes beautifully. Cut individual slices, wrap them individually in plastic wrap, and toss them in a freezer bag. This way you can pull a slice out whenever the urge hits. Allow to defrost at room temperature approximately 30 minutes.
Nutrition
Calories: 257kcal | Carbohydrates: 41g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 226mg | Potassium: 66mg | Fiber: 1g | Sugar: 29g | Vitamin A: 320IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg
