Fruity-Fresh Spring: Lemon-Blueberry Cake

Dear porridge friends, we are very pleased to introduce Bika. From now on she will be putting together fabulous recipes for us on a regular basis! Today is also officially the start of spring – what a beautiful day to publish your first blog post for 3Bears.

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Hello! I'm Bika, maybe you know me from my food blog on Instagram @bikabee . I am very happy to be writing regular blog posts for the 3Bears Blog from now on. I'm currently a full-time student, but I love being in the kitchen in my free time and creating new recipes. Whether cooking or baking, I love experimenting with ingredients and always discovering new things. I'm by no means the perfect cook or baker and that's exactly why it's particularly important to me to create recipes that you can easily copy and that don't require any super fancy ingredients.

As a start to my blog series and thematically appropriate for the beginning of spring, I have created a really great recipe for you. On Sunday I went back into the kitchen and baked this lemon and blueberry cake. The cake is totally fruity and refreshing and has a unique texture thanks to the buttermilk and oats I added to it. Perfect for the beginning of spring and the weather that will hopefully get better from now on.

Of course I don't want to withhold the recipe from you...

Preparation time: 15 minutes | Baking time: 1.5 hours

Cake

• 250g wheat flour
• 100g 3Bears Porridge A hearty classic
• 2 teaspoons of baking soda
• 1/2 tsp salt
• 200g butter
• 200g sugar
• 3 eggs
• 200ml buttermilk
• 1 packet of vanilla sugar
• Zest of a grated lemon
• Juice of two lemons
• 200g blueberries

Cream

• 125g cream cheese
• 50g butter
• 75g powdered sugar

Preparation

The preparation is very easy!

1. First, preheat the oven to 175 degrees Celsius (fan oven). Mix all the cake ingredients together well except the blueberries until all the lumps are gone. Now add the blueberries and stir in lightly with a spoon.
2. Pour half of the dough into the greased form. I recommend taking a very small cake form (my favourite form has a diameter of 16 cm) and putting it in the oven. The cake should be baked for 45-50 minutes.
3. Let the finished cake cool for about 10 minutes, remove it from the mould and pour the second half of the dough into the mould (wash it briefly, grease it again) and bake for the same amount of time.
4. In the meantime you can prepare the cream. Simply mix the cream cheese and butter with a hand mixer and slowly add the powdered sugar. If you want to cover the entire cake with the cream, I recommend making twice as much cream.
5. Spread the finished cake with the cream and decorate as you wish.

I wish you a lot of fun baking and a nice start to spring! To you very soon!

Bika

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