Spring is finally here, and what better way to celebrate than with Pastry Chef Karen Souillet’s delightful Lemon Blueberry Sauce Cake. Sweet, tangy, and bursting with flavor, it’s the perfect treat to enjoy this Easter!
Elevate your Easter dessert table with a moist lemon blueberry sauce cake, where fluffy, golden crumb soaks up a vibrant, glossy blueberry sauce. The tangy lemon zest infused perfectly complements the burst of sweet, juicy blueberries, creating a refreshing symphony of spring flavors.
Lemon Blueberry Sauce Cake
Yields 4 x 5 oz ramekins
Ingredients:
½ cup Sugar
3 tbsp + ¼ tsp All purpose flour
1 ½ tsp Finely grated lemon zest
3 tbsp Fresh lemon juice
2/3 cup 2% Milk
1 large Egg, separated
1 cup Blueberries
Pinch salt
Method:
- Grease and sugar 4 x 5 oz ramekins.
- Place the blueberries in the ramekin.
- Stir the sugar, flour, zest, and salt together in a bowl.
- Whisk together the egg yolk, 2% milk, lemon juice, then add to the batter in the bowl and whisk together until smooth.
- Whisk together egg white until stiff peaks form, then fold into the batter in the bowl.
- Divide the batter into 5 ramekins.
- Bake in a bain marie (water bath) for approximately 35 minutes.
Tips:
- It is a sauce cake so it stays and is eaten in the ramekin.
- It is lovely topped with whipped cream or Italian meringue which you can pipe and torch.
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