Lemon and blueberry guguluf
Lemon and blueberry guguluf – a delicious and aromatic recipe, perfect for any occasion! This quick dessert captivates with its flavor, combining the sweetness of blueberries with the acidity of lemon, all in a moist and fluffy texture.
The history of guguluf is lost in the mists of time, but over generations, this type of cake has been appreciated for its versatility. Whether you enjoy it at a festive table or simply as a treat on any day, guguluf is always an inspired choice.
Preparation time: 20 minutes
Baking time: 35-40 minutes
Total time: 60 minutes
Number of servings: 10
Ingredients:
- 225 g butter (at room temperature)
- 200 g sugar
- 225 g flour
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon poppy seeds
- 2 tablespoons cocoa powder
- a pinch of salt
- 1 packet baking powder
- zest of one lemon (optional but recommended for an intense flavor)
- 200 g fresh blueberries
- butter for greasing the pan
For the syrup:
- 100 ml water
- 200 g sugar
- juice of two lemons
Step by step:
1. Preparing the ingredients: Make sure you have all the ingredients at room temperature to achieve a homogeneous mixture. The butter should be soft, but not melted. Blueberries can be used fresh or frozen, but fresh ones are ideal for an intense flavor.
2. Preheating the oven: Preheat the oven to 180°C (350°F). It is important to have the oven well heated to achieve even baking.
3. Base mixture: In a large bowl, add the butter and sugar. Using a mixer, beat them together until you obtain a fluffy and light-colored cream. This is the moment when the sugar will partially dissolve in the butter, providing a sweet and creamy taste.
4. Adding the eggs: Incorporate the eggs, one at a time, mixing well after each addition. This process helps aerate the mixture, making the guguluf fluffier.
5. Incorporating dry ingredients: In another bowl, combine the flour, salt, and baking powder. Add this mixture to the egg and butter composition, gently mixing until everything is well combined. Add the vanilla extract and lemon zest if you choose to use it.
6. Preparing the ingredients for the poppy and cocoa variant: In a small bowl, take 3 tablespoons of the base mixture. In the remaining mixture, incorporate the tablespoon of poppy seeds and blueberries, being careful to mix them gently to avoid crushing them. In the bowl with the 3 tablespoons of mixture, add cocoa mixed with a tablespoon of warm water to obtain a uniform paste.
7. Assembling the mixture in the pan: Grease a guguluf pan with butter and dust it with flour. Pour the mixture with poppy seeds and blueberries, leveling it gently. Sprinkle a few blueberries on top, then carefully pour the cocoa mixture. Using a fork, gently swirl the two mixtures together to create a marbled effect.
8. Baking: Place the guguluf in the preheated oven and bake for 35-40 minutes. Check with a toothpick or skewer – if it comes out clean, the guguluf is ready.
9. Preparing the syrup: While the guguluf is baking, prepare the syrup. In a pot, add the water, sugar, and lemon juice. Simmer on low heat until the sugar is completely dissolved, stirring constantly. The syrup should be slightly viscous.
10. Finalizing: After the guguluf is baked, remove it from the oven and gently poke it with a fork or skewer. Pour the warm syrup over the guguluf, ensuring it absorbs well. Let it cool slightly, then carefully turn it onto a platter.
11. Decorating: Dust with powdered sugar or cover with a simple glaze for an elegant look.
Serving and suggestions:
The lemon and blueberry guguluf is delicious both warm and cold. You can serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream. A cup of herbal tea or an espresso will perfectly complement this dessert.
Variations:
You can experiment with other berries, such as raspberries or blackberries, or even with ground nuts to add a crunchy texture. Replacing part of the flour with whole wheat flour will add extra fiber and a deeper flavor.
Nutritional information (per serving):
Calories: approximately 320 kcal
Fat: 15 g
Carbohydrates: 46 g
Protein: 4 g
Frequently asked questions:
1. Can I use other fruits instead of blueberries?
Yes, you can use raspberries or even diced peaches, just make sure to cut them into smaller pieces.
2. What can I do if I don’t have cocoa?
You can leave the guguluf plain or add another flavor, such as cinnamon or cardamom.
3. How can I store the guguluf?
Store it in an airtight container at room temperature. If you want to keep it longer, you can freeze it.
Enjoy cooking! This lemon and blueberry guguluf will surely become a staple recipe in your kitchen!
Ingredients: 225 g butter, 200 g sugar, 225 g flour, 4 eggs, vanilla essence, 1 tablespoon of poppy seeds, 2 tablespoons of cocoa, salt, 1 packet of baking powder, lemon zest (optional), blueberries, butter for greasing the pan. Syrup: 100 ml water, 200 g sugar, juice of two lemons.
