Emile Henry Blueberry Cake with Lemon Rose Glaze Recipe by Madison Siobhan, The Fashion Tales Blog –

Ingredients

• 2 tablespoons unsalted butter, room temperature
• 1 tablespoon plain flour (all-purpose)
• 1 3⁄4 cups (210 g) plain flour (all-purpose) (plus up to 2 tablespoons to coat the blueberries)
• 2 1⁄2 teaspoons baking powder
• 1⁄4 cup (30 g) cornflour (cornstarch)
• 1⁄2 teaspoon kosher salt
• 8 tablespoons (114 g) unsalted butter, room temperature
• 1⁄4 cup (60 ml) vegetable oil (or neutral oil like canola)
• 1 cup (236 g) light brown sugar, packed (or granulated sugar-free sweetener *See FAQs)
• 2 large eggs (about 115 g), room temperature
• 1 to 2 lemons (you'll likely need 1 ½ lemons. If you have small lemons then use 2)
• 1 1⁄2 tablespoons lemon zest
• 3 tablespoons lemon juice (freshly squeezed)
• 1 1⁄2 teaspoons pure vanilla extract
• 3⁄4 cup (180g) plain yoghurt (or sour cream)
• 2 cups blueberries, frozen but not thawed (See *note 1.)
• 3⁄4 teaspoon rose powder (or beetroot powder)
• 4 tablespoons icing sugar (powdered sugar) (for dusting the top of cake)
• 1 tablespoon lemon juice