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Lemon Blueberry Cake Recipe

Lemon Blueberry Cake Recipe

This Lemon Blueberry Cake is loaded with juicy blueberries and fresh lemon flavor, creating a perfect balance of sweetness and tang.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 20 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 353 kcal

Equipment

  • 9-inch springform pan
  • whisk
  • Mixing bowl
  • oven

Ingredients
  

Wet Ingredients

  • 2 large eggs room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream (8oz), preferably at room temperature for 1 hour
  • ½ cup light olive oil , or vegetable oil
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 tablespoon lemon juice from medium lemon
  • ½ tablespoon corn starch

Dry Ingredients

  • 2 cups all-purpose flour *
  • 2 teaspoon baking powder

Fruit

  • 16 oz fresh blueberries **

Topping

  • powdered sugar to dust the top, optional

Instructions
 

Preparation

  • Lightly butter a 9-inch springform pan and line the bottom with parchment. Preheat oven to 375˚F.

Making the Cake

  • 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, ½ cup oil, 1 teaspoon vanilla, ¼ teaspoon salt and whisk on low speed until well combined.
  • Whisk together the 2 cups flour with 2 teaspoon baking powder then add to batter ⅓ at a time, whisking to incorporate with each addition (DO NOT OVERMIX). Finally, add 1 tablespoon lemon juice and ½ tablespoon zest.
  • Rinse blueberries and drain well. In a medium bowl, toss blueberries with ½ 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 (about halfway). Bake at 375˚F for 45 to 55 min, or until a toothpick inserted in center comes out clean.
  • Let cake rest in the pan for 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 tablespoon 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.

Nutrition

Serving: 1sliceCalories: 353kcal
Keyword baking recipe, blueberry dessert, cake recipe, homemade cake, Lemon Blueberry Cake, lemon dessert
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