Blueberry Lemon Cake

It's early enough in the summer that I don't mind using that oven. In another week or two that will change I'm sure. I came across a recipe on Natasha's Kitchen for Blueberry Lemon Cake and it's perfect for this time of the year - blueberries are in season and pair perfectly with lemon.


I like simple cakes like this one. It takes a few ingredients - most of which I have on hand - and a little time in the oven. The house smells wonderful and I have a yummy treat!


The first cake went pretty quickly and the following week I still had a craving. I had everything I needed except fresh blueberries but I had frozen wild Maine blueberries so I used them instead. The frozen berries aren't as juicy and succulent as fresh berries but they did well in a pinch. Definitely use fresh if you have the option.

This version was made with frozen wild Maine blueberries

Before it gets too warm, try this cake. You won't regret it.

Blueberry Lemon Cake

Modified slightly from Natasha's Kitchen

2 large eggs
1 cup granulated sugar
1 cup sour cream
½ cup canola or vegetable oil
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups all-purpose flour
2 teaspoon baking powder
1 lemon (zest and juice), divided
½ tablespoon corn starch
16 ounces fresh blueberries (see note below if using frozen berries)
Powdered sugar for dusting

Lightly coat a 9-inch springform pan (I used a 12-inch springform pan) with cooking spray, line the bottom with parchment paper, and then spray the paper. Preheat the oven to 375˚ F.

Beat eggs and sugar with whisk attachment on high speed 5 minutes, or until light in color and thick. Add sour cream, oil, vanilla, salt and whisk on low speed until well combined.

In a separate bowl, whisk together the flour and baking powder.  Add to the batter one third at a time, whisking to incorporate with each addition.

Finally, add 1 tablespoon lemon juice and all the zest (at least ½ tablespoon - I used a full tablespoon) and mix to incorporate, don't over mix.

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

Pour half of batter into prepared springform 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 for 45 to 55 minutes (mine took about 50 minutes), or until a toothpick inserted into center comes out clean.

Let the cake rest in the pan for 15-20 minutes then remove the springform ring and cool to room temperature or just warm. Serve dusted with powdered sugar.

*Note: If using frozen blueberries, thaw and drain. Mix with cornstarch and omit the lemon juice. Do not add more than 16 ounces of blueberries or they weigh down the cake.


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