1 1/2 cups all-purpose flour - I used 1/2 stone ground whole wheat
1 tsp. baking powder
6 Tbsp salted butter, room temperature (if using unsalted butter add 1/4 tsp of salt)
3/4 cup organic demerara sugar (cane sugar)
2 large eggs - room temp.
1 tsp. pure vanilla extract
1 tsp ground cardamom
2 meyer lemons - zested
1/2 cup light cream
1 cup fresh blueberries
FOR GLAZE: Just whisk the two together until smooth
about 3/4 cup confectioner's sugar
juice form 2 meyer lemons
PREP: Preheat oven to 350 degrees F and place the oven rack in the center of the oven. Grease a 8inch square pan. In a spouted large measuring cup combine sifted flour, baking powder, cardamom & salt. In a standing mixer or a large bowl with a hand mixer combine sugar and butter until light and fluffy. Then add the eggs one at a time followed by vanilla & lemon zest. Scrape down the sides of the bowl a few times while incorporating the flour and cream. You want to add 1/3 of the flour then 1/2 the cream and repeat by adding another 1/3 of the flour and the rest of the cream finishing with the flour. Then gently fold in blueberries.
BAKE: At 350 for 35 mins until slightly golden on top. Let the cake rest for 5 mins before removing from the pan, then drizzle with lemon glaze.
I hope you all enjoy this recipe as much I did. Chow for now. xo j.