Lemon Blueberry Cake Recipe
User Reviews
4.9
Lemon Blueberry Cake Recipe
Description
The Lemon Blueberry Cake starts by beating eggs and sugar until thick and pale, then folding in sour cream, oil, vanilla, and salt. Flour mixed with baking powder is added gradually, careful not to overmix. Lemon zest and juice brighten the batter. Blueberries are rinsed, drained, and tossed in cornstarch mixed with lemon juice, which prevents them from settling to the bottom and helps distribute them evenly in the cake.
The batter is layered into a buttered and parchment-lined 9-inch springform pan with half the blueberries in the middle and the rest on top before baking. The cake bakes at 375°F until set and golden. The final texture is moist with tender crumb contrasted by juicy, slightly tart blueberries and fresh lemon notes throughout.
Frozen blueberries can be used if rinsed and patted dry, omitting the lemon juice from their coating. Avoid exceeding 16 ounces of blueberries to prevent weighing down the batter.
Ingredients
- 2 egg room temperature, large
- 1 cup granulated sugar
- 1 cup sour cream (8oz), preferably at room temperature for 1 hour
- 1/2 cup olive oil or vegetable oil, light
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups all-purpose flour *
- 2 tsp baking powder
- 1 lemon zest and juice, divided, medium
- 1/2 Tbsp corn starch
- 16 oz blueberries fresh
- powdered sugar optional, to dust the top
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
- For frozen blueberries, rinse with cold water several times, drain well, and pat dry before use.
- When coating blueberries with cornstarch, omit lemon juice for frozen berries to avoid excess moisture.
- Do not use more than 16 ounces of blueberries to maintain cake structure.
- Measure flour by spooning into measuring cup and leveling the top for best results.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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