The minute I saw a photo of this cake on line,
I knew I had to make it.
The best Blueberry Lemon Cake
I have eaten or made
This recipe comes from Natasha's Kitchen.
All credits go to her for this amazing cake.
I am just recreating it.
Recipe:
Ingredients:- 2 large eggs
- 1 cup (210 grams) granulated sugar
- 1 cup (8oz) sour cream
- ½ cup light olive oil or vegetable oil
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 cups (260 grams) all-purpose flour
- 2 tsp baking powder
- 1 medium lemon (zest and juice), divided
- ½ Tbsp corn starch
- 16 oz (450g) fresh blueberries
Beat 2 eggs and 1 cup sugar on high speed 5 min,
or until light in color and thick.
Add 1 cup sour cream, ½ cup oil, 1 tsp vanilla, ¼ tsp salt
and beat on low speed until well combined.
Whisk together the 2 cups flour with 2 tsp baking powder.
Add to batter ⅓ at a time,
beating to incorporate with each addition.
Add 1 Tbsp lemon juice and ½ Tbsp zest.
Rinse blueberries and drain well.
In a medium bowl, toss blueberries with ½ Tbsp corn starch and 1 tsp lemon juice,
stirring until well combined and no dry white cornstarch remains.
Lightly butter a 9-inch springform pan and line the bottom with parchment.
Preheat Oven to 375˚F.
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 15-20 min then remove ring and cool until room temp or just warm.
Serve dusted with powdered sugar.
Each and every bite has sweet pops of juicy blueberry and fresh lemon flavor.
It is delicious.
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