Blueberry Lemon Cake Recipe

Name: Blueberry Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Eggs - Large; 1 cup Granulated sugar; 8 ounces Sour Cream; 1/2 cup Light Olive oil or vegetable oil; 1 teaspoon Vanilla extract; 2 cups All-purpose flour; 2 teaspoons Baking powder; 1 Lemon zest & juice, divided (medium); 1/2 tablespoon Corn Starch; 16 ounces Fresh blueberries*

Servings: persons

2 Eggs - Large
1 cup Granulated sugar
8 ounces Sour Cream
1/2 cup Light Olive oil or vegetable oil
1 teaspoon Vanilla extract
2 cups All-purpose flour
2 teaspoons Baking powder
1 Lemon zest & juice, divided (medium)
1/2 tablespoon Corn Starch
16 ounces Fresh blueberries*

1
Lightly butter a 9-inch springform pan and line the bottom with parchment. Preheat oven to 375u00b0.
2
Beat 2 eggs and 1 cup sugar with whisk attachment on high speed for 5 minutes, or until light in color and thick.
3
Whisk together 2 cups flour with 2 tsp baking powder then add to batter 1/3 at a time, whisking to incorporate with each addition. (DO NOT OVERMIX). Finally add 1 tbsp lemon juice and 1/2 tbsp zest.
4
Rinse blueberries and drain well. In a medium blow, toss blueberries with 1/2 tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains.
5
Pour half of batter into prepared springform pan and spread evenly. Top with half of the blueberries, Spread with remaining batter then sprtinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway). Bake at 375u00b0F for 45-55 minutes, then remove ring and cool until room temp or just warm.
6
Serve dusted with powdered sugar.

943

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Eggs - Large, 1 cup Granulated sugar, 8 ounces Sour Cream, 1/2 cup Light Olive oil or vegetable oil, and more.

Yes, Blueberry Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Lemon Cake

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