Blueberry Lemon Cake
Easy, soft and moist lemon-scented cake loaded with fresh blueberries, baked in a springform pan and finished with powdered sugar.
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Natashas Kitchen- •2 large Eggslarge
- •1 cup Sugar
- •1 cup Sour cream
- •1/2 cup Light olive oil
- •1 teaspoon Vanilla extract
- •1/4 teaspoon Salt
- •2 cups Flour
- •2 teaspoons Baking powder
- •1/2 tablespoon Lemon zest
- •1 tablespoon Fresh lemon juicefor batter
- •Blueberriesfresh; amount not stated in transcript
- •1/2 tablespoon Cornstarchto toss with blueberries
- •1 teaspoon Lemon juiceto toss with blueberries
- •Butterfor greasing pan; amount not stated
- •Parchment paperto line pan bottom
- •Powdered sugar(optional)for dusting
- 1
Preheat oven to 375°F (190°C). Butter a 9-inch springform pan and line the bottom with parchment paper.
5 min
- 2
In a large mixing bowl, beat eggs and sugar on high speed for 5 minutes, or until thick and lightened in color.
5 min
- 3
Add sour cream, light olive oil, vanilla extract, and salt. Mix on low speed just until combined.
1 min
- 4
In a separate bowl, whisk together flour and baking powder. Add to the batter one-third at a time, whisking to incorporate between additions.
3 min
- 5
Stir in lemon zest and 1 tablespoon fresh lemon juice.
1 min
- 6
Rinse blueberries and drain well. Toss with cornstarch and 1 teaspoon lemon juice until no dry starch remains.
2 min
- 7
Spread half of the batter into the prepared pan and top with half of the blueberries. Repeat with remaining batter, then sprinkle remaining blueberries over the top. Push blueberries about halfway into the batter with a spatula.
3 min
- 8
Bake at 375°F (190°C) for about 55 minutes, or until a toothpick inserted in the center comes out clean without wet batter.
55 min
- 9
Cool cake in the pan for 15–20 minutes, then remove from the mold. Dust with powdered sugar if desired.
20 min
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