Blueberry Lemon Cake unites the most popular ingredients together: tangy lemon juice and zest with pleasantly sweet fresh blueberries !
Combine all blueberry syrup ingredients in small sauce pan and warm on low heat until sugar dissolves and butter melts.
Pour into 8 x 8 inch pan and leave aside.
Preheat the oven to 180 C / 356 F.
In medium sized bowl, mix egg yolks with sugar until smooth. Slowly add rest of lemon cake ingredients to get smooth batter.
Carefully cover blueberry syrup with batter using table spoon.
Bake for 27 minutes or until toothpick inserted in to the batter comes out clean.
Cool the cake completely, cut 9 squares, dust with powdered sugar and serve.