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Lemon Blueberry Cake

Lemon Blueberry Cake

I’m back to my usual schedule. This week, I will be sharing a cake recipe that is close to my heart, Blueberry Lemon Cake.
It all started with this lemon cake recipe that I posted earlier. It’s such a popular recipe on the blog and I get so many emails and messages from people who have made it and loved it.
I love it too because it’s easy to make, very moist and tender, holds up really well on my counter for a few days, and can be easily frozen. The lemon flavor of the cake is pronounced, but not overpowering.

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Ingredients:
  • 16 oz fresh blueberries
  • 1 medium lemon, zest, and juice, divided
  • 1 cup sour cream, (8oz)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup light olive oil, or vegetable oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 tablespoon of cornstarch
  • 1 teaspoon vanilla extract
  • Powdered sugar to dust the top, optional
Instructions:
  1. Grease a 9-inch spring mold with a little butter and line the bottom with parchment paper. Preheat oven to 375°F.
  2. Whisk 2 eggs and 1 cup sugar at high speed with a whisk for 5 minutes or until light and dark.
  3. Add 1 cup of sour cream, 1/2 cup of oil, 1 teaspoon of vanilla, and 1/4 teaspoon of salt and beat at low speed until well mixed.
  4. Mix 2 cups of flour with 2 teaspoons of baking powder in a whisk, then add 1/3 to the batter at a time and mix in a whisk with each addition (do not mix). Finally, add 1 tablespoon of lemon juice and 1/2 tablespoon of rind.
  5. Wash the blueberries and drain well. In a medium bowl, mix the blueberries with 1/2 teaspoon cornstarch and 1 teaspoon lemon juice, mix and stir until there is no dry white cornstarch.
  6. Spread half of the batter equally in the prepared springform pan. Top with half of the blueberries. Brush with the remaining batter, sprinkle the remaining blueberries evenly on top and lightly press into the batter (about half). Bake at 375 ° F for 45-55 minutes (55 minutes was perfect in my case) or until the toothpick inserted in the center is clean. Place the cake in a pan for 15-20 minutes, then remove the ring and allow it to cool to room temperature or just warm. Sprinkle with powdered sugar and enjoy.

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