Ingredients:
- 370 g barley flour
- 1 package dry yeast
- a pinch of salt
- 200 g sugar (brown is fine)
- 3 medium eggs
- 50 g butter
- 2 organic lemons (grated zest and lemon juice)
- 240 ml milk
- 200 g blueberries (fresh or frozen)
Preparation:
- Mix dry ingredients after they have been thoroughly sifted.
- Melt butter at room temperature.
- Add eggs and sugar in a bowl and mix strongly using a whisk.
- Add the zest and the lemon juice.
- Add melted butter and mix well.
- Start adding dry ingredients little by little, then slowly add milk. Be careful not to make lumps.
- Put previously washed and dried blueberries in a bowl, add a tablespoon of flour and mix well.
- Combine with the mixture.
- Take a mold of 26 cm diameter, greased and floured. Pour the mixture and bake at 180 degrees for one hour. Always do the toothpick test
- Remove from oven and let cool to room temperature! You can sprinkle with a little powdered sugar and your cake is ready to be enjoyed.
