From a Pot: Blueberry Loaf Cake

Blueberry Loaf Cake

• Egg: 2

• Greek yogurt: 120 g

• Oil: 100 ml

• Lemon peel: 1

• Lemon juice: 20 ml

• Vanilla extract: 1 tsp

• Salt: 0.5 tsp

• Sugar: 150 g

• Flour: 240 g

• Baking powder: 1 tsp

• Blueberries: 250 g

Cream Cheese Frosting

• Philadelphia: 250 g

• Heavy cream: 50 g

• Powdered sugar: 70 g

• Vanilla extract: 1 tsp

• Salt: pinch

1. Grate the lemon peel into a bowl with sugar, and mix with a wooden spoon to combine. Add the eggs, yogurt, oil, salt, vanilla extract, and lemon juice. Mix the ingredients until smooth.
2. Sift the flour and baking powder into the wet ingredients. Mix until you get a smooth mixture.
3. Wash the blueberries, pat them dry with a paper towel, and sprinkle them with a teaspoon of flour. The flour prevents them from sinking to the bottom of the batter while baking.
4. Line a 23 x 12 cm baking pan with baking paper and pour in the blueberry cake mixture.
5. Bake the cake in a preheated oven at 180 degrees Celsius (356 F) for about 45 minutes, or until it's golden brown. You can check if the cake is done by inserting a toothpick; if it comes out clean, the cake is ready.
6. Wait for the cake to cool before serving.

1. In a large bowl, whip the heavy cream. Add the vanilla extract, powdered sugar, and a pinch of salt. Mix until combined, and add more sugar if needed.
2. Serve on the side of a loaf cake.