Sometimes you just want to create something beautiful. And cakes really can be. They also tend to end up as quite delicious, and serve as one of the most loving gifts one can give.

Blueberry Lemon Cake

Ingredients
1/2 cup butter (1stick113 g)
1/2 cup coconut oil ( 113 g)
1 1/4 cup granulated sugar (275 g)
3 eggs
1 tbsp lemon zest
1/4 cup lemon juice (60 ml)
Vanilla and lemon extract
3 cups flour (390 g)
2 tsp baking powder
Pinch of salt
1 cup buttermilk
2 1/4 cup fresh blueberry

For the Blueberry Glaze:
2 cups powdered sugar
23 tbsp blueberry juice (from 1/2 cup blueberries)
Lemon extract

Instructions
In a medium bowl, add blueberries and 1 tbsp of the flour and toss well to combine.

Preheat the oven to 350F. Butter and flour an 8inch (20cm) springform pan.

In a medium bowl, whisk together the dry ingredients (the remaining flour, salt, and baking powder) until combined well.

In a large bowl, add room temperature butter, coconut oil, and sugar and mix until creamy, light, and fluffy.

Add the eggs one by one and mix until combined.

Add vanilla, lemon extract, lemon juice, and lemon zest and mix well until combined.

Add the flour mixture and buttermilk to this mixture, and mix until they are completely combined. (Add them slowly; add a little flour mixture then a little buttermilk and repeat).

Add the flourdusted blueberries, and using a wooden spoon or spatula gently fold them into the batter.

Pour the batter into the prepared pan and add some fresh blueberries on top.

Bake for about 5060 min. (Don’t forget to make a toothpick test before removing it from the oven).

Remove from the oven and cool well.

Using a mortar, mash 1/2 cup blueberries, and using a strainer, strain its juice.

In a small bowl, mix the powdered sugar with 3 tbsp blueberry juice (if it is too thick add one more tbsp juice until it is pourable).

Pour the glaze over the cake and serve with tea or coffee.

Bon Appétit, Buen Provecho, and Afiyet Olsun!

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