Blue-Lingonberry Cake

Cup of coffee with a slice of BLberry Cake can’t go wrong!

Having a cup of coffee with a slice of BLberry cake with jazz & bossa nova music is like a dream.

At some point of my day I love to have a soothing background music reading my emails while I’m sipping my hot coffee.

I’m glad to have a free time to do so before I get slammed with work.

Set back and enjoy your coffee or tea time!

I used 8 1/2 – inch pan

INGREDIENTS:

2 eggs (medium size)

½ cup (120g) unsalted butter, melted

¾ cups (150 g) sugar

½ cup (120 ml) coconut milk or water

1 tbsp (15 ml) lemon juice

1 1/3 cups (1600 g) flour

1 tsp (5 ml) baking powder

½ tsp (2.5 ml) salt

½ cup (110 ml) mixed of blueberries and cranberry

5 Tbsp powdered sugar for icing cake

METHOD:

In a large bowl combine eggs, butter, sugar, water and lemon zest. Whisk to combine.

In a smaller bowl combine flour, baking powder, and salt. Whisk to combine.

Add dry ingredients to wet ingredients, in thirds, mixing gently to combine.

Pour small portion of the batter into a Bundt pan that has been sprayed with baking sheet paper. Then add half of the mix berries then add the second batter, add the rest of the berries and cover with rest of the batter.

Bake at 350F (170C) for 35-40 mins until golden brown and a skewer comes out clean.

Allow to cool completely. Reverse cake onto a cooling rack.

In small bowl mix the powder sugar with few drops of water (add more water for lighter consistency or add more powdered sugar for thick consistency) adjust as needed.

Decorate with Icing sugar and serve with whipped cream (optional).