Cooking & Conversation: Blueberry Lemon Cake

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:

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.

This Blueberry Lemon Cake is loaded with 1 pound of blueberries.
Each and every bite has sweet pops of juicy blueberry and fresh lemon flavor.

This is the best blueberry lemon cake I have made thus far.
It is delicious.

Evie and Kevin are off for their first skiing adventure at Seven Oaks in Boone.

Cooking & Conversation