Description
This bright and zesty Lemon Blueberry Cake is the perfect balance of sweet and tangy flavors. With a moist, tender crumb studded with juicy blueberries and infused with fresh lemon, this cake makes a stunning dessert for any occasion.
Ingredients
Units
Scale
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup sour cream (8oz), preferably at room temperature for 1 hour
- 1/2 cup light olive oil, or vegetable oil
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 medium lemon, zest and juice, divided
- 1/2 Tbsp corn starch
- 16 oz fresh blueberries
- Powdered sugar to dust the top (optional)
Instructions
- Prepare the Pan and Oven: Lightly butter a 9-inch springform pan and line the bottom with parchment. Preheat oven to 375˚F. This preparation ensures your cake will release easily after baking and that your oven reaches the proper temperature for optimal baking.
- Beat Eggs and Sugar: Beat 2 eggs and 1 cup sugar with whisk attachment on high speed for 5 minutes, or until light in color and thick. This extended beating time incorporates air into the mixture, creating a light and fluffy texture in the finished cake.
- Add Wet Ingredients: Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined. The sour cream adds moisture and tenderness while the oil ensures the cake stays soft even when refrigerated.
- Incorporate Dry Ingredients: Whisk together the 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. Overmixing can develop gluten in the flour, resulting in a tough cake, so mix just until the flour disappears into the batter.
- Prepare Blueberries: Rinse blueberries and drain well. In a medium bowl, toss blueberries with 1/2 Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains. The cornstarch coating prevents the blueberries from sinking to the bottom of the cake and helps thicken their juices during baking.
- Assemble and Bake: 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 minutes (mine was perfect at 55 min), or until a toothpick inserted in center comes out clean. Layering the blueberries ensures they’re distributed throughout the cake, while pushing the top layer partly into the batter keeps them from rolling off when the cake is served.
- Cool and Serve: Let cake rest in the pan 15-20 minutes then remove ring and cool until room temperature or just warm. Serve dusted with powdered sugar. The resting period allows the cake to set properly before removing from the pan, preventing breakage.
Notes
- For the best flavor, use fresh blueberries when in season. If using frozen blueberries, do not thaw them first to prevent color bleeding into the batter.
- The cake can be stored at room temperature for up to 2 days or refrigerated for up to a week.
- For extra lemon flavor, you can add a simple lemon glaze made with powdered sugar and lemon juice.
- Make sure all cold ingredients (eggs, sour cream) are at room temperature for the smoothest batter.
- The cornstarch coating on the blueberries is crucial to prevent them from sinking to the bottom of the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 320kcal
- Sugar: 25g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
