Blueberry jam for glaze (or use blueberry jam)
- Place the blueberries, sugar and water in a small saucepan. Bring to the boil, then mash with a fork or potato masher.
- Cook over a low heat for 10-15 minutes, allowing the liquid to evaporate a little and the flavors to concentrate.
- Pour into a small jar and store in the fridge.
Lemon, blueberry and Greek yogurt cake:
- Preheat oven to 170°C.
- Butter a 22 x 27 cm rectangular baking tin.
- In a bowl, zest the lemon over the sugar and rub both between your fingers to flavour the sugar
- Add the soft butter and whisk until airy and pale. Add the eggs one by one, then the La Patelière bitter almond flavoring
- Add half the flour + baking powder + salt. Gently stir in half the yoghurt and all the milk. Add the rest of the flour and yoghurt, mixing just until well incorporated
- Add the blueberries on top and stir gently
- Pour the batter into the tin and smooth the surface. Sprinkle with flaked almonds and bake for 20 to 25 minutes at 170°C (fan oven). Once the cake is cooked, leave to cool completely before glazing.
Mascapone and Philadelphia whipped cream :
- Lightly whip the Philadelphia and mascarpone in the bowl of your food processor fitted with the whisk attachment.
- Add the cream and sugar and whizz until the texture holds together well, enough to spread over the cake without dripping.
- Ice the cake using a small angled spatula, then drop a few spoonfuls of cold blueberry confit here and there and spread with a small spoon. Sprinkle sugar decorations around the edge of the mixture.
Cut the cake into slices and enjoy!
