Lemon Blueberry Cake made with either fresh or frozen blueberries, along with lemon zests offers a perfect balance of flavors. The lemon zest, keeps the sweetness in check while adding a refreshing touch. The cake is incredibly moist and surprisingly simple to prepare, making it an ideal choice for any occasion.
The cake is best when served plain or with a light dusting of powdered sugar. For an extra special touch, consider serving the lemon blueberry cake with a scoop of creamy vanilla ice cream.
Substitutions for Rich Lemon Blueberry Cake:
Frozen Blueberries: If using frozen berries make sure to rinse the blueberries in cold water. Then drain the berries and pat dry with paper towels. Gently toss with 1 tablespoon of corn starch. Do not add the lemon juice to the frozen blueberries because they hold more water than fresh berries, impacting the texture of the cake.
Sour Cream: Dairy Free sour cream or Greek yogurt can be substituted.
Flour: Gluten Free flour can be substituted.
Try some of our other recipes:
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Adapted from Natasha’s Kitchen
Lemon Blueberry Cake Recipe
Equipment
- 9" springform pan
- parchment paper
Ingredients
- 2 large eggs, room temperature
- 1 cup sugar
- 1 cup sour cream, room temperature
- 1/2 cup light olive oil, or vegetable oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 medium lemon, zest and juice, divided (NOTE: if using frozen berries do not use the juice, just the zest)
- 1/2 tablespoon corn starch
- 16 ounces fresh berries (see note below is using frozen berries)
- powdered sugar to dust the top, optional
Instructions
- Lightly butter a 9-inch springform pan and line the bottom with parchment paper. Preheat oven to 375 degrees.
- Beat 2 eggs and 1 cup sugar with mixer on high for 5 minutes, or until light in color and thick.
- Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and mix on low until combined.
- Stir the dry ingredients together, then add them to the batter a third at a time. Mix until incorporated trying not to over mix the batter. Finish by adding 1 tablespoon of lemon juice and 1/2 tablespoons of lemon zest.
- Rinse blueberries and drain well. In a medium bowl, toss blueberries with 1/2 tablespoon corn starch and 1 tsp lemon juice Stirring just until combined.
- Pou half of the batter into the prepared pan and spread. Top with half of the blueberries. Top with the remaining batter , then sprinkle the rest of the blueberries on top. pushing them slightly into the batter (about 1/2 way).
- Bake at 375 degrees for 45-55 minutes, or until tootherpick inserted in center comes out clean. Let the cake res in the pan for 15 minutes. Then remove ring and cool until room temperature or just warm. Dust with powdered sugar, serve as is or with a scoop of vanilla ice cream.
