Looking for a delicious and easy-to-make dessert? This Lemon Blueberry Cake is the perfect treat for any occasion. With a burst of citrusy lemon flavor and juicy blueberries, this cake is sure to impress your family and friends.
Why You’ll Love This Recipe?
- The combination of zesty lemon and sweet blueberries creates a delightful flavor profile.
- This cake is quick and simple to prepare, making it a great option for last-minute gatherings.
- It’s perfect for meal prep, as you can easily store leftovers for a few days.
Ingredient Notes:
- Large eggs: Provide structure and moisture to the cake.
- Granulated sugar: Adds sweetness and helps to create a light texture.
- Sour cream: Adds richness and moisture to the cake.
- Light olive oil: Provides moisture and a subtle flavor.
- Vanilla extract: Enhances the overall flavor of the cake.
- Salt: Balances the sweetness and enhances other flavors.
- All-purpose flour: The base of the cake, providing structure.
- Baking powder: Helps the cake rise and become light and fluffy.
- Lemon zest and juice: Adds a bright, citrusy flavor.
- Corn starch: Coats the blueberries to prevent them from sinking to the bottom.
- Fresh blueberries: Add a burst of sweetness and color.
- Powdered sugar: Optional for dusting the top of the cake.
Step-by-Step Instructions:
- Preheat your oven and prepare a springform pan with parchment paper.
- Beat eggs and sugar until light and fluffy.
- Add sour cream, oil, vanilla, and salt, and mix until well combined.
- Gradually add the flour mixture to the batter, then stir in the lemon juice and zest.
- Coat the blueberries in corn starch and lemon juice, then layer them in the cake batter.
- Bake the cake until a toothpick comes out clean, then let it cool before serving.
Helpful Tips:
- Be sure not to overmix the batter to keep the cake light and fluffy.
- If using frozen blueberries, be sure to rinse and drain them well before adding to the cake.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- You can swap the blueberries for raspberries or blackberries for a different flavor.
Expert Tips for the Best Results:
- Use room temperature ingredients for a smoother batter and better cake texture.
- Be gentle when folding in the blueberries to avoid crushing them and turning the batter purple.
- For extra lemon flavor, add a lemon glaze on top of the cake after baking.
Serving Suggestions:
This Lemon Blueberry Cake pairs well with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it with a cup of tea or coffee for a delightful dessert experience.
Storage and Reheating Tips:
To store the cake, wrap it tightly in plastic wrap or store it in an airtight container in the refrigerator. When ready to enjoy, let the cake come to room temperature or gently warm it in the oven before serving.
Frequently Asked Questions:
- Can I use frozen blueberries in this recipe?
Yes, you can use frozen blueberries, just be sure to thaw and drain them before adding to the cake batter. - Can I make this cake ahead of time?
Yes, you can bake the cake ahead of time and store it in the refrigerator until ready to serve. - Can I freeze this cake?
While this cake is best enjoyed fresh, you can freeze leftovers in an airtight container for up to 3 months.
Conclusion:
With its bright lemon flavor and juicy blueberries, this Lemon Blueberry Cake is a must-try recipe for any dessert lover. Whether you’re baking for a special occasion or simply craving a sweet treat, this cake is sure to impress. Give it a try and let us know how it turns out!
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Lemon Blueberry Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Blueberry Cake is a delightful combination of tangy lemon and sweet blueberries in a moist and tender cake. Perfect for any occasion!
Ingredients
Main Cake:
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup sour cream
- 1/2 cup light olive 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 eggs and sugar until light, add sour cream, oil, vanilla, and salt. Whisk in flour and baking powder, then lemon zest and juice. Toss blueberries with corn starch and lemon juice. Layer batter and blueberries in pan. Bake and cool before serving dusted with powdered sugar.
Notes
- Rinse frozen blueberries if using, drain well, and pat dry.
- Do not add more than 16 oz blueberries to avoid weighing down the cake.
- Measure flour by spooning it into a measuring cup then leveling off the top.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 170 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg