Lemon Blueberry Cake Recipe
User Reviews
4.9
2,028 reviews
Excellent
Lemon Blueberry Cake Recipe
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This Blueberry Lemon Cake is loaded with 1 pound of blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It's not too sweet and not too tangy, but just right.
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Ingredients
- 2 large eggs room temperature
- 1 cup granulated sugar
- 1 cup sour cream (8oz), preferably at room temperature for 1 hour
- 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
Instructions
Prep:
- Lightly butter a 9-inch springform pan and line the bottom with parchment. Preheat Oven to 375˚F.
How to Make Lemon Blueberry Cake:
- 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, 1/4 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 OVERMIX). Finally, add 1 Tbsp lemon juice and 1/2 Tbsp zest.
- 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.
- 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 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.
Notes
- **If using frozen blueberries, rinse a couple of times in cold water, drain well, and pat dry with paper towels. In step #4: toss with 1 Tbsp cornstarch and omit the lemon juice. Do not add more than 16 oz blueberriesor they weigh down the cake. *Measure flour by spooning it into measuring cup then scraping off the top.
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Nutrition Information
Show Details
Calories
353kcal
(18%)
Carbs
48g
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Cholesterol
44mg
(15%)
Sodium
91mg
(4%)
Potassium
222mg
(6%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Vitamin A
215IU
(4%)
Vitamin C
10.3mg
(11%)
Calcium
83mg
(8%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 10people (9" blueberry cake)
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbs | 48g | |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 44mg | 15% |
| Sodium | 91mg | 4% |
| Potassium | 222mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 10.3mg | 11% |
| Calcium | 83mg | 8% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
2,028 reviews
Excellent
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