Lemon Blueberry Stovetop Cake

🧂 Ingredients

• 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
• 125 grams confectioners sugar

  (1 cup)
• 2 teaspoons Blueberry Paste
• 1-3 Tablespoons heavy cream or milk

Instructions

• 1 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.
• 2 In a small bowl, whisk together the flour, baking soda, baking powder and salt.
  Set aside.
• 3 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.
• 4 Add flour mixture to wet ingredients, mixing until just combined.
• 5 Toss blueberries in 1 Tablespoon flour and fold in the blueberries. (If using
  frozen, do not thaw them in advance.)
• 6 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.)
• 7 Glaze. Heat 1 Tablespoon of the cream or milk and stir with the Blueberry Paste
  [https://cinnamonshtick.com/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.

Nutrition Info