The Morgan Sisters review of the lemon blueberry cake
I love all things lemon and this lemon blueberry cake is the perfect recipe for me! Lemon is bright, sunny, refreshing; from the zest to the juice, savory or sweet, you can use this tart fruit to brighten almost any recipe.
Lemon desserts are just out of this world. Our family loves them, and I have a list of lemony treats to try for this blog! This lemon blueberry cake is one of those on that list.
Giving credit where it is due
I was looking for something to make for our Dad, he loves blueberries above and beyond all other berries. I saw this recipe on www.natashaskitchen.com and I knew I had to make it. This cake only takes 12-15 minutes to to prepare, and it is in the oven.
How did the lemon blueberry cake turn out?
The lemon blueberry cake recipe came out amazing. The cake is moist, light, and has a nice lemon flavor, along with the bursts of blueberries in each bite.
This Lemon Blueberry Cake is a light refreshing dessert is perfect for warm summer months, and served with a glass of iced tea.
Changes made to this recipe review
I changed the 2nd, 3rd, and 4th times I made it by not putting the berries in lemon juice and cornstarch. For instance, I haven’t had to worry about the fruit sinking to the bottom because the mixture is already so thick to begin with.
The other change is the fruit!! This cake is amazing with fresh raspberries or boysenberries, or a mix of blueberries and raspberries. Likewise, blackberries are coming off, and I can’t wait to try this with fresh blackberries!
If your fortunate enough to live near a farmers market then it is well worth getting fresh blueberries (or your choice of berry) to make this lemon blueberry recipe with but there is nothing wrong with store bought either.
You can also use frozen blueberries too.
See the recipe for preparations with fresh and frozen blueberries.
Try our Blueberry Ricotta Cake that is made with Splenda Stevia!
Lemon Blueberry Cake
Notes
**If using frozen blueberries, thaw and drain, and toss with 1 tbsp of cornstarch.
When putting batter in the pan, DON’T panic when it looks like it isn’t going to cover the bottom. It is quite thick, so use a rubber spatula and spread evenly. The remaining batter on top of the berries may also seem to not cover the distance needed, but I can assure you, every one has turned out perfect.
Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 1 cup (8 oz) sour cream
- 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
- 16 oz Blueberries (see note**)
- Powdered sugar to dust the top (optional)
Instructions
- Lightly butter a 9″ springform pan and line the bottom with parchment paper. Preheat Oven to 375 degrees.
- Beat the 2 eggs and the 1 cup of sugar on high speed until light in color and thick, about 4 to 5 minutes.
- Add the 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla extract, and the 1/4 tsp salt, mix on low until well combined.
- Whisk together the 2 cups flour and 2 tsp baking powder, then add to batter 1/3 at a time, mixing til just incorporated. (Do Not Overmix) Finally, add lemon juice and lemon zest.
- Rinse berries and drain well. This is the point where I will sprinkle say a tablespoon of sugar over the fruit, if using a slightly tart berry.
- Pour half of the batter into the prepared springform pan and spread evenly. (See Note) Top with with 2/3 of the fruit, then spread the remainder of the batter over the top. Take the rest of the berries and place evenly over the top of the cake, pushing down just slightly.
- Bake at 375 F for about 50-55 minutes (mine was perfect at 50) or until a toothpick inserted in the center comes out clean. Let the cake rest in the pan for 20 minutes, then slide a knife around the edges, and remove ring. Allow to cool until warm to serve (dust with powdered sugar if desired)
- Wrap tightly, although it wont last very long.
Related posts:
Blueberry Ricotta Cake 
Lemon Brownies Recipe Review 
Swedish Sticky Chocolate Cake (Kladdkaka) 
Decadent Chocolate Pound CakePowered by YARPP.
yvonne 
