Lemon Blueberry Cake

Lemon Blueberry Cake

Think bright, cheerful, and bursting with fresh flavor. This Lemon Blueberry Cake tastes like sunshine in every bite! Sweet, juicy blueberries and zesty lemon come together in the perfect balance of flavors, creating a cake that is both refreshing and irresistible. The tart citrus notes from fresh lemon zest and juice are mellowed by the natural sweetness of blueberries, which burst throughout the tender cake, adding pockets of flavor and extra moisture. Light, vibrant, and easy to make, this cake is perfect for spring gatherings, summer celebrations, or whenever you're craving a little taste of sunshine. I came across this recipe and instantly knew it was a keeper—one of those simple, delicious desserts you'll want to make again!

As you can see, I wrapped one up for a hostess gift and it was a great treat!

This recipe for Lemon Blueberry Cake is from NatashasKitchen

Lemon Blueberry Cake Recipe

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.

Author: Natasha Kravchuk

Servings: 10 people (9" blueberry cake)

Calories: 353

Prep Time: 15minutes mins

Cook Time: 55minutes mins

Total Time: 1hour hr 10minutes mins

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 blueberries
or they weigh down the cake.
*Measure flour by spooning it into measuring cup then scraping off the top.

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