Lemon Blueberry Cake

 

Let’s kick start the weekend with a Lemon Blueberry Cake!! This gorgeous cake is filled with pops of juicy blueberry and fresh lemon flavor. It's not too sweet and not too tangy, but just right. I got this recipe from my FB feed. I save and try to make most of the videos I store in my folder. This particular recipe is from @natashaskitchen. Thank you for sharing and spreading the love and passion.

I have two extremes when it comes to sweeter recipes.  It must either be insanely rich, decadent, and full of chocolate or it must be full citrus  flavor.  Talk about complete opposites, right?  It can make for some tough decisions when I’m trying to decide between the two. 

I’m guessing you figured out which one won last time. There’s something simply amazing about combining berries and lemon, particularly blueberries and lemon.  I whipped up this cake and gave some to my mother-in-law and Husband, and they both loved it.  I guarantee you will too!

This cake is like eating a slice of summer.  A blueberry lemony slice of summer! 

Ingredients:

  • 2 large eggs
  • 1 cup (210 grams) granulated sugar
  • 1 cup (8oz) sour cream
  • 1/2 cup light olive oil or vegetable oil
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 cups (260 grams) all-purpose flour*
  • 2 tsp baking powder
  • 1 medium lemon (zest and juice), divided
  • 1/2 tbsp corn starch
  • 16 oz (450g) fresh** blueberries
  • Powdered sugar to dust the top, optional

instructions

  • Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 min, or until light in color and thick.
  • Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, ¼ tsp salt and whisk on low speed until well combined.
  • Whisk together the 2 cups flour with 2 tsp baking powder then add to batter 1/3 at a time, whisking to incorporate with each addition (DO NOT OVER MIX). Finally, add 1 tbsp lemon juice and ½ tbsp zest.
  • Rinse blueberries and drain well. In a medium bowl, toss blueberries with ½ tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains.
  • Pour half of batter into prepared spring form pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway).
  • Bake at 375˚F for 45 to 55 min (mine was perfect at 55 min), or until a toothpick inserted in center comes out clean. Let cake rest in the pan 15-20 min then remove ring and cool until room temp or just warm.
  • Serve dusted with powdered sugar.
 
DessertsAmna Tabba4 Comments