Bolo de Limão com Mirtilo | Delícias da Eleni

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt is lower in fat and adds creaminess.

Grate the zest of one Sicilian lemon into a bowl.

Massage the lemon zest into 1.5 cups of sugar to release the aroma.

Add 3 whole eggs to the sugar and mix by hand.

Add 170 ml of yogurt and mix well with a whisk.

Add 1 tablespoon of vanilla extract and mix.

Melt 70 g of butter and add it to the mixture along with 50 ml of oil and 1 tablespoon of lemon juice from the grated lemon.

Sift in 1.5 cups of all-purpose flour and mix to combine.

Add 1 tablespoon of baking powder and mix again.

Coat 1 cup of blueberries in a bit of flour to prevent sinking, then fold them into the batter with a spatula.

Grease a 28 cm cake pan with butter, ensuring to coat the sides and bottom well.

Place a piece of parchment paper at the bottom of the pan and grease it as well.

Dust the greased pan with a pinch of flour, tapping out the excess.

Pour the batter into the prepared cake pan.

Preheat the oven to 190°C (375°F).

Bake the cake for 40 minutes.

Remove the cake from the oven and let it cool, using the parchment paper to help lift it out of the pan.

Melt 100 g of white chocolate in the microwave and mix with 100 ml of cream to create a frosting.

Decorate the cooled cake with the white chocolate mixture and additional blueberries.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens