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En surfant sur les blogs anglo-saxons (qui m’émerveillent de plus en plus), je suis tombée sur cette recette de cake au lait fermenté, citron, myrtilles…
Un pur délice !!! Le gâteau est hyper moelleux sans être trop humide, ni trop dense…vous vous régalerez au goûter ou au petit déjeuner.
Préparation
Tamiser la farine, la levure et le sel dans un saladier. En prélever 1/4 et mélanger avec les myrtilles.
Battre le beurre avec les 3/4 tasse de sucre et le zeste jusqu’à ce que la texture devienne crémeuse.
Ajouter l’œuf et la vanille puis incorporer la farine en alternant avec le lait fermenté. Terminer par les myrtilles.
Saupoudrer le moule des 2 cas de sucre et verser la pâte, lisser la surface.
Enfourner 35-45 min à 180°C. La pointe du couteau doit ressortir sèche.
