blueberry lemon cake

a lot of measurements were just vibes :) i used a 6 inch tin

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine all ingredients in a small pot. Simmer on medium heat until the blueberries break down and the mixture thickens. (Around 15min) Set aside to cool slightly.

Step 2

Rub sugar with lemon zest in a medium-sized bowl. Then add whisk flour, cardamom powder, and salt. Pour cooled melted butter over the mixture and use a fork to toss until combined but still clumpy. Don't over-mix and keep it aside.

Step 3

In a glass, mix together the milk and lemon juice, stir, and set aside for 10 minutes to make buttermilk.

Step 4

In a medium bowl, sift all dry ingredients - flour, baking powder, baking soda and salt and whisk to combine. Coat blueberries with 2 tbsp of this mixture(this makes sure they don't sink to the bottom.

Step 5

Now in a large mixing bowl, add sugar and lemon zest and use your fingertips to rub the zest into the sugar

Step 6

Add all wet ingredients to the sugar mixture - butter, oil, yogurt, vanilla extract and whisk it. then add buttermilk made earlier and mix it well.

Step 7

Now add dry ingredient to wet in two batches. In the second batch when only few streaks of flour are left, add blueberries and mix them very gently and be careful to not crush them

Step 8

now for layering the cake. Grease your cake tin well. First pour around half of the batter in the cake and then put half of the blueberry compote over it. Swirl it gently

Step 9

Then pour the remaining batter, top it with compote and some blueberries.

Step 10

Sprinkle the lemon streusel over the top.

Step 11

Preheat the airfryer at 160°c for 5 mins. and bake for 25-30mins at the same temp until a toothpick inserted comes clean.

Step 12

Allow the cake to cool in the pan for 10-15min and gently lift the cake.

Step 13

let it cool down fully. while the cake is cooling you can prepare lemon glaze(lemon juice, powdered sugar and olive oil) but it's optional. enjoy the cake!