Perfectly Sweet, You Know We’ll Be Helping Ourselves To Seconds Of This Blueberry Loaf Cake!


120 g of butter
120 g powdered sugar
1 lemon, preferably organic
3 eggs
170 g flour with yeast incorporated
120 g frozen blueberries

For the icing (optional)

150 g fresh cheese like Philadelphia
10 g powdered sugar
1 dash of lemon juice


Whip the butter and the powdered sugar to obtain a creamy and homogeneous mixture.
Zest the lemon and squeeze the juice from half the fruit. Mix well.
Add the eggs, one by one, whisking briskly between each addition.
Finally, add the flour and baking powder and mix well. The mixture should be smooth and homogeneous.
If you don’t have flour with yeast, use 170g of T45 flour and 4g of baking powder.
Finally add the blueberries and mix gently.
Grease the inside of the two moulds of the “Cake MK” mould or the inside of an 18cm diameter cake mould.
Pour the mixture into the pan and smooth the surface.

Baking the blueberry lemon cake in the Omnicuiseur

Pour 1/2 glass of water at the bottom of the casserole and place the mold.
Close the casserole and put in cooking 60 minutes:

  • Top : 30 minutes Maxi then Mini
  • Bottom : Mini
    Reverse at 30 minutes.
    Wait 10 minutes before opening the pan.

Baking the blueberry cake in a traditional oven

Preheat the oven to 170° (th5/6) revolving heat and put the cake in the oven for 50 minutes.
Prick the cake in its center to check the cooking. The time may vary depending on the power of the oven.

Lemon blueberry cake frosting

Mix the glaze ingredients in a bowl and spread it with a spatula on the cooled cake.