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Blueberries are one of my all-time favorite fruits. No wonder that this recipe is also one of my highlight cake recipes. Anyone who imitates it and tries it out will also know why. Leeeeecker!
I use a washed-out yogurt or sour cream cup for the measurement.
INGREDIENTS
2 cups of flour
1 teaspoon Baking powder
4 very ripe bananas
2 eggs
1 packet of vanilla sugar
1/2 cup of sugar
1/2 cup butter (melted butter)
200 g blueberries
Casting & decoration
150 g blueberries
200 g icing sugar
5 tbsp lemon juice
PREPARATION
Preheat the oven to 180 degrees. Peel the banana and cut into small pieces. Then mash it lightly with a fork. Add eggs, sugar and vanilla sugar and stir together with the melted butter until creamy. Stir in flour and baking powder. Finally fold in the blueberries. Pour the mixture into a buttered tin dusted with flour and bake in the oven for about 45 minutes until golden brown.
For the icing, sieve icing sugar and mix with lemon juice. Pour over the cooled cake and top with blueberries. Let it dry and then eat it immediately.
