|1½ tsp||vanilla sugar|
|2 tbsp||baking powder|
|300 g||blueberries (divided)|
|125 g||confectioner’s sugar|
This sweet wine from northwestern Italy is pleasantly light and fizzy. Its citrus notes offer a delightful accompaniment to the flavors of the cake.
Preheat oven to 170°C/350°F. Zest lemon, reserving some zest for garnish. In a stand mixer, combine egg, vanilla sugar, sugar, a pinch of salt and some of lemon zest. Squeeze in some of the lemon juice and beat until frothy.
In a small saucepan, melt butter over low heat. Once it is molten and at a lukewarm temperature, carefully beat into batter.
Set aside some of the blueberries for garnish. Use a little bit of flour to coat blueberries. Now add flour, baking powder, and coated blueberries to dough. Beat until ingredients are well incorporated.
Line a round baking form with parchment paper and pour in batter. Gently tap form on counter to release air bubbles. Place baking form into oven and bake for approx. 1 h 10 min. at 170°C/350°F until cake is golden brown and fragrant. Allow cake to cool for approx. 10 — 15 min. and then carefully transfer to a plate and let it cool fully.
For the icing, whisk together confectioner’s sugar and juice from the remaining lemon. Evenly spread over cake. Garnish with the remaining blueberries and remaining lemon zest.