Blueberry Lemon Cake

Blueberry Lemon Cake

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Having a great slice a cake is always a great way to enjoy your day, or evening, or morning. It won’t take away your problems or stress, but it will definitely, help you for a moment to forget, and even enjoy the sweetness of life again. Today, I want to share with you a great Blueberry Lemon Cake recipe. The link to this recipe was shared by one of the girls on my Facebook page. I followed the link and fell in love with the beautiful colors and ingredients used in this recipe. I could imagine the aroma and the taste, and I knew that I have to try it. It was adapted from Natasha’s Kitchen website.

Usually, I just save the recipes I want to try at some point in my life – I do have so many, that one life isn’t enough 🙂 But it wasn’t the case with this cake, I kept thinking about it over and over again, and I just found myself picking blueberries from our blueberry bushes, gathering together all the ingredients, and getting out my mixer. I have to say that I do all of these automatically, it’s like I am just sucked in and won’t be out until I made whatever I have on my mind. So here I am baking instead of following my planned out day, I tend to plan a lot, I am an organized type of person, who freaks out each time when something unplanned happens. Anyhow, here is the cake recipe:

I consider myself an ok food amateur photographer, but these pictures don’t show even a slight part of the deliciousness of this cake. I don’t know why they turned this way, maybe I wasn’t patient enough, and just wanted to try it too fast.

Blueberry Lemon Cake

Ingredients: 
2 eggs
1 cup sugar
1 cup sour cream
1/2 cup oil
1 tsp vanilla extract
1/4 tsp salt
2 cups flour
2 tsp baking powder
1 Tbsp +1 tsp fresh lemon juice
1/2 Tbsp lemon zest
1/2 Tbsp corn starch
1 lb blueberries

Directions:
1. Preheat oven to 375*F.
2. Beat eggs and sugar until pale and thick,about 5 minutes, with the whisk attachment.
3. Add the sour cream, oil,vanilla, salt and whisk on low speed until incorporated.
4. Mix together the flour and baking powder. Add it to the egg mixture 1/3 at a time, making sure it is all incorporated after each addition. Don’t overmix it.
5. Add 1 Tbsp of fresh lemon juice and the lemon zest. Mix to incorporate.
6. Rinse and drain well the blueberries. In a bowl, mix the blueberries, 1 tsp lemon juice and corn starch. Stir until there is no visible white corn starch.
7. Butter the 9″ spring form and make sure to use parchment paper on the bottom of the form.
8. Pour half of the batter into the form, even it out,top with half of the blueberries. Top with remaining batter and blueberries, and make sure to press slightly on the blueberries to press them half way into the batter.
9. Bake for 45-55 minutes, or until the toothpick come out clean. Let it rest for 15 minutes, and remove the ring out. Let it cool to warm, or completely and sprinkle with powdered sugar if desired.

Blueberry Lemon Cake
Having a great slice a cake is always a great way to enjoy your day, or evening, or morning. It won't take away your problems or stress, but it will definitely, help you for a moment to forget, and even enjoy the sweetness of life again. Today, I want to share with you a great Blueberry Lemon Cake recipe. The link to this recipe was shared by one of the girls on my Facebook page. I followed the link and fell in love with the beautiful colors and ingredients used in this recipe. I could imagine the aroma and the taste, and I knew that I have to try it.
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Prep Time
15 min
Cook Time
55 min
Total Time
1 hr 10 min
Prep Time
15 min
Cook Time
55 min
Total Time
1 hr 10 min
Ingredients
  1. 2 eggs
  2. 1 cup sugar
  3. 1 cup sour cream
  4. 1/2 cup oil
  5. 1 tsp vanilla extract
  6. 1/4 tsp salt
  7. 2 cups flour
  8. 2 tsp baking powder
  9. 1 Tbsp +1 tsp fresh lemon juice
  10. 1/2 Tbsp lemon zest
  11. 1/2 Tbsp corn starch
  12. 1 lb blueberries
Instructions
  1. 1. Preheat oven to 375*F.
  2. 2. Beat eggs and sugar until pale and thick,about 5 minutes, with the whisk attachment.
  3. 3. Add the sour cream, oil,vanilla, salt and whisk on low speed until incorporated.
  4. 4. Mix together the flour and baking powder. Add it to the egg mixture 1/3 at a time, making sure it is all incorporated after each addition. Don't overmix it.
  5. 5. Add 1 Tbsp of fresh lemon juice and the lemon zest. Mix to incorporate.
  6. 6. Rinse and drain well the blueberries. In a bowl, mix the blueberries, 1 tsp lemon juice and corn starch. Stir until there is no visible white corn starch.
  7. 7. Butter the 9" spring form and make sure to use parchment paper on the bottom of the form.
  8. 8. Pour half of the batter into the form, even it out,top with half of the blueberries. Top with remaining batter and blueberries, and make sure to press slightly on the blueberries to press them half way into the batter.
  9. 9. Bake for 45-55 minutes, or until the toothpick come out clean. Let it rest for 15 minutes, and remove the ring out. Let it cool to warm, or completely and sprinkle with powdered sugar if desired.
Adapted from Natasha's Kitchen
Adapted from Natasha's Kitchen
Simply Everyday life https://www.ahsimply.com/
Enjoy!

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