Lemon Blueberry Cake Recipe

Name: Lemon Blueberry Cake Recipe
Total time: 50 mins
Ingredients: 1 teaspoon butter, or as needed; 12 ounces fresh blueberries; 1 tablespoon all-purpose flour; 1 teaspoon lemon juice; 1 cup white sugar; 2 eggs; 1 cup sour cream; 0.5 cup vegetable oil; 1 teaspoon vanilla extract; 0.25 teaspoon salt; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 tablespoon lemon juice; 0.5 tablespoon lemon zest; 2 tablespoons confectioners' sugar, or as needed

This delightful lemon blueberry cake, featuring fresh blueberries, lemon zest, and sour cream, offers a lovely and moist texture that's simply irresistible. You'll find it hard to resist having another slice!

Total time50 mins
Prep time15 mins
Cook time35 mins
Yield1 (9-inch) cake, 10

Adjust servings

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Servings

Instructions

Preheat your oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch springform pan, then line the bottom with parchment paper to prevent sticking.
In a bowl, gently toss the blueberries with 1 tablespoon of flour and 1 teaspoon of lemon juice to prevent them from sinking in the cake.
Using an electric mixer on high speed, beat together the sugar and eggs in a mixing bowl for at least 5 minutes until the mixture becomes thick and light in color. Reduce the speed to low and mix in the sour cream, vegetable oil, vanilla extract, and salt until just combined. Gradually add 2 cups of flour and the baking powder, mixing until everything is well incorporated. Finally, add the lemon juice and lemon zest, mixing until evenly distributed.
Pour half of the batter into the prepared pan and spread it evenly. Sprinkle half of the blueberry mixture over the batter. Pour the remaining cake batter on top and evenly distribute the remaining blueberries, gently pressing them halfway into the batter.
Bake in the preheated oven for 35 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Remove the outer ring from the springform pan and allow the cake to cool completely. Before serving, dust the top of the cooled cake with confectioners' sugar using a small sifter for a beautiful finish.

Nutrition

Calories: 363 kcal
Fat Content: 18 g
Fiber Content: 2 g
Sugar Content: 25 g
Sodium Content: 186 mg
Protein Content: 5 g
Cholesterol Content: 48 mg
Carbohydrate Content: 48 g
Saturated Fat Content: 5 g
Unsaturated Fat Content: 0 g