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
Units
Scale
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