Dense Vanilla And Blueberry Cake - cooking recipe

Ingredients

9 oz frozen blueberries
2 1/4 cups plus 2 tbsp powdered sugar
2 tbsp lemon juice
1 tbsp cornstarch mixed with 2 tbsp water to make a paste)
1 cup (2 sticks) butter, softened
1 tsp vanilla extract
Pinch None salt
1 None lemon, grated peel only
5 None eggs
1 cup cornstarch
2/3 cup vanilla yogurt
1 cup flour
1 tbsp baking powder
None None Creme fraiche, to serve (optional)

Preparation

Place the blueberries, 2 tbsp of the powdered sugar and lemon juice in a small saucepan on medium-high heat. Bring to a boil, stirring. Stir in the cornstarch paste and simmer for 1 min, until thickened. Transfer a bowl and cool.
Preheat the oven to 325\u00b0F. Grease and line a 9-inch baking pan with parchment paper. Beat the butter, remaining 2 1/4 cups powdered sugar, vanilla extract, salt and lemon peel in a large bowl with an electric mixer until creamy. Beat in the eggs one at a time alternating with 1/4 cupfuls of the cornstarch. Stir in the yogurt, flour and baking powder. Layer the blueberry mixture and batter into the prepared pan.
Bake for 45 mins. Cover the cake after 30 mins with foil. Cool in pan 15 mins. Remove from pan; cool completely on wire rack. Serve with creme fraiche, if desired.