Lemon Blueberry Cake

By srumbel

This cake is incredibly easy, and takes no time at all. It’s seriously about a one hour process, and the majority of that is baking time.
from bakingdom.com

Ingredients

• FOR THE STREUSEL
• 1/2 cup granulated sugar
• 1/3 cup all-purpose flour
• 1 tablespoon finely grated lemon zest (about one lemon)
• 3 tablespoons cold unsalted butter, cut into 1/2-inch chunks
• FOR THE CAKE
• 1 1/2 cups blueberries, preferably fresh
• 2 tablespoons all-purpose flour
• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, softened and cut into 1 tablespoon pieces
• 1 1/2 cups sour cream (I used low fat and it worked great)
• 3 eggs, at room temperature
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon finely grated lemon zest (about one lemon)

Preparation

Step 1

Makes 1 10-inch round or 1 9×13-inch cake



To make the streusel: In a large bowl, combine the sugar, flour, and zest. Mix the cold butter into the mixture by hand, squeezing the pieces in to mix it.

Cover and freeze while you prepare the cake.

To make the cake: Preheat oven to 350 degrees (180 C). Lightly grease and flour a 10-inch round springform pan, or a 9×13-inch cake pan; set aside. (I used Pam with Flour, and it was perfect.)

In a small bowl, toss the blueberries with the 2 tablespoons of flour; set aside.

In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, baking soda, and salt. Add the butter, a few pieces at a time, until incorporated. Next add about half of the sour cream, and mix until the dough comes together. Add the remaining sour cream, eggs, vanilla, and zest and beat on medium speed until smooth, light in color, and fluffy. Scrape the bowl, making sure there are no streaks of flour or other ingredients remaining. Gently stir in the blueberries until just incorporated (do not over-mix).

Spread the cake batter in the prepared pan. Cover the top of the cake evenly with the chilled streusel.

Bake for 30 to 35 minutes, until the cake springs back to your touch, and a toothpick inserted in the center comes out clean.

Allow to cool for at least an hour before serving.