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Lemon Blueberry Cake Recipe

Lemon Blueberry Cake Recipe

This Lemon Blueberry Cake Recipe features juicy blueberries and fresh lemon flavor, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 20 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 353 kcal

Equipment

  • 9-inch springform pan
  • Whisk

Ingredients
  

  • 2 large eggs room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream (8oz), preferably at room temperature for 1 hour
  • ½ cup light olive oil or vegetable oil
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups all-purpose flour *Measure flour by spooning it into measuring cup then scraping off the top.
  • 2 teaspoon baking powder
  • 1 medium lemon zest and juice, divided
  • ½ tablespoon corn starch
  • 16 oz fresh blueberries **If using frozen blueberries, rinse a couple of times in cold water, drain well, and pat dry with paper towels. In step #4: toss with 1 tablespoon cornstarch and omit the lemon juice.
  • Powdered sugar to dust the top, optional

Instructions
 

Prep

  • Lightly butter a 9-inch springform pan and line the bottom with parchment. Preheat Oven to 375˚F.

How to Make Lemon Blueberry Cake

  • Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 min, or until light in color and thick.
  • Add 1 cup sour cream, ½ cup oil, 1 teaspoon vanilla, ¼ teaspoon salt and whisk on low speed until well combined.
  • Whisk together the 2 cups flour with 2 teaspoon baking powder then add to batter ⅓ at a time, whisking to incorporate with each addition (DO NOT OVERMIX). Finally, add 1 tablespoon lemon juice and ½ tablespoon zest.
  • Rinse blueberries and drain well. In a medium bowl, toss blueberries with ½ tablespoon corn starch and 1 teaspoon lemon juice, stirring until well combined and no dry white cornstarch remains.
  • 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 min (mine was perfect at 55 min), or until a toothpick inserted in center comes out clean.
  • Let cake rest in the pan 15-20 min then remove ring and cool until room temp or just warm. Serve dusted with powdered sugar.

Notes

Do not add more than 16 oz blueberries or they weigh down the cake.

Nutrition

Serving: 1sliceCalories: 353kcal
Keyword baking, blueberries, cake, dessert, lemon, Lemon Blueberry Cake
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