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Monday, March 27, 2017

Lemon Blueberry Cake

I promise - last lemon use.  But this is a really good one - Lemon Blueberry Cake.


I first saw this as one of those Delish videos on Facebook and I just had to try it.  This was absolutely the best cake I have ever made from scratch (although I can't say I've made too many).  The recipe comes from Natasha's Kitchen, although I did modify it a bit based on the baking pan.  Her original recipe called for a springform pan, but I don't own one.  I do own a tube bundt cake pan, and based on the modification of her recipe, I was able to create this yummy cake. 


If you are a more serious baker and have a springform pan, use the link above to find her recipe.  If you are using a bundt pan, here's how to make this awesome cake:

Ingredients
3 large eggs
1 1/2 c. granulated sugar
1 1/2 c. (12 oz.) sour cream
3/4 c. light olive oil or vegetable oil (I used olive oil)
1 1/2 tsp. vanilla extract
1/2 tsp. salt
3 c. all purpose flour
3 tsp. baking powder
2 Tbl. lemon juice
Zest of 1-2 lemons (1 Tbl.)
3/4 Tbl. corn starch
18 oz. (3 pint containers) blueberries*
Powdered sugar to dust top

*Natasha warns against using too many blueberries because it gets too heavy at the bottom.

Preheat oven to 375 degrees and lightly grease the pan with cooking spray.  Beat the eggs and sugar with an electric mixer until thoroughly blended.  Add the sour cream, oil, vanilla and salt and beat until smooth.


Mix the flour and baking powder together and slowly add to egg mixture, about 1/3 at a time until completely blended.  Add a tablespoon of lemon juice and lemon zest and blend.

Rinse the blueberries and in a separate bowl, gently toss them with the cornstarch and the other 1 tablespoon of lemon juice. 

Spoon about 1/2 of the batter into the bottom of the greased pan and then layer the blueberries on top.  Repeat with the remaining batter and berries so you end up like this:


Bake for 55 minutes and after the pan has cooled a little, gently flip it over onto a plate. Sprinkle with powdered sugar.



This cake makes a great coffee/pound type cake.  If you do use a springform pan or frozen blueberries, check Natasha's Kitchen for the correct measurements.  By using the bundt tube pan, I had to increase the quantities of the ingredients.

We will definitely be making this cake again, certainly in the early Spring when our lemons are abundant and blueberries from Chile are plentiful!  Enjoy!

cindy