Blueberry Lemon Cake Recipe

By duckieq

Ingredients

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

Preparation

Step 1

Prep: Lightly butter a 9-inch springform pan and line the bottom with parchment paper. Preheat Oven to 375˚F.

1. Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 minutes or until lightened in color and thick.



2. Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined.



3. Whisk together the 2 cups flour with 2 tsp baking powder then add to batter 1/3 at a time, whisking to incorporate between each addition. Finally, add 1 Tbsp fresh lemon juice and 1/2 Tbsp lemon zest.



4. Rinse blueberries and drain well. In a medium bowl, toss blueberries with 1/2 Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains.

5. Pour half of the batter into prepared springform pan and spread evenly with a spatula. 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 50 to 60 minutes ,or until a toothpick inserted into center comes out clean without wet batter. Let cake rest in the pan 15-20 minutes then remove ring and cool until room temp or just warm.



Serve dusted with powdered sugar.

Blueberry Lemon Cake is so moist and soft. Every bite of this blueberry cake is bursting with juicy blueberry flavor. An easy, excellent tea or coffee cake! | natashaskitchen.com