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Summertime Blueberry Lemon Cake

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Happy Summertime!! Were you just picking fresh blueberries? We thought so. Now you need to make a cake. Yes, a cake. We got you covered. This cake is an easy, light, luscious and wonderfully moist blueberry cake! Have we convinced you? Well we should have by now. Yep, your new Summertime cake.  What are you waiting for? Go make it. Like now. Happy Summer.

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Summertime Blueberry Lemon Cake

 

Ingredients:

 

2 large eggs

1 cup granulated sugar

1 cup sour cream

1/2 cup vegetable oil

1 teaspoon vanilla extract

1/4 teaspoon salt

2 cups all-purpose flour

2 teaspoons baking powder

1 medium lemon (zest and juice)

1/2 tablespoon corn starch

16 ounce fresh blueberries

Powdered sugar

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Directions:

 

Lightly butter (or spray) a 9-inch springform pan and line the bottom with parchment. Preheat oven to 375 degrees F.

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

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

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

Rinse blueberries and drain well. In a medium bowl, toss blueberries with 1/2 tablespoon 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 (abut halfway). Bake at 375 degrees F for 45 to 55 minutes (ours was about 60 minutes), or until a toothpick inserted into center comes out clean. Let cake rest in the pan 15-20 minutes then remove ring and cool until room temp or just warm. Dust it with powdered sugar before serving.

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