Lemon Blueberry Cake

Elevate Your Dessert Game with Lemon Blueberry Cake

Indulge in the delightful combination of tangy lemon and sweet blueberries with this mouthwatering Lemon Blueberry Cake recipe. Bursting with fresh flavors and topped with a light dusting of confectioners’ sugar, this cake is a perfect treat for any occasion – from afternoon tea to special celebrations. Whether you’re a seasoned baker or a novice in the kitchen, you’ll find this recipe easy to follow and utterly irresistible. So let’s dive into the world of citrusy goodness and decadent blueberry bliss!

Ingredients:

Produce:

  • 12 oz Fresh blueberries
  • 1/2 tbsp Lemon zest

Refrigerated:

  • 2 Eggs

Condiments:

  • 4 tsp Lemon juice

Baking & Spices:

  • 2 tsp Baking powder
  • 2 cups Flour
  • 1/4 tsp Salt
  • 1 cup White sugar
  • 1 tsp Vanilla extract
  • 2 tbsp Confectioners’ sugar (for dusting)

Oils & Vinegars:

  • 1/2 cup Vegetable oil

Dairy:

  • 1 tsp Butter (for greasing)
  • 1 cup Sour cream

Instructions:

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
  3. Combine Wet Ingredients: In a separate large mixing bowl, beat together the eggs, white sugar, vegetable oil, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
  4. Add Sour Cream: Gently fold the sour cream into the wet ingredients until fully incorporated.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a dense cake.
  6. Fold in Blueberries: Carefully fold the fresh blueberries into the batter until evenly distributed. Be gentle to avoid crushing the berries.
  7. Bake: Pour the batter into the prepared cake pan and spread it out evenly with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Cool and Serve: Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. Once cooled, dust the top of the cake with confectioners’ sugar for a decorative finish.

Cook Notes and Variations:

  • Fresh vs. Frozen Blueberries: While fresh blueberries are ideal for this recipe, you can use frozen blueberries if fresh ones are not available. Keep in mind that frozen berries may release more moisture during baking, so adjust the baking time accordingly.
  • Lemon Glaze: For an extra burst of lemon flavor, you can drizzle a simple lemon glaze over the cooled cake. Combine powdered sugar with lemon juice until you reach your desired consistency, then drizzle it over the cake.
  • Add Nuts: If you enjoy a bit of crunch in your cake, consider adding chopped nuts such as almonds or pecans to the batter before baking.

FAQs (Frequently Asked Questions):

Q: Can I use a different type of fruit in this cake? A: Yes, you can substitute the blueberries with other fruits such as raspberries, blackberries, or diced strawberries for a different flavor profile.

Q: Can I make this cake ahead of time? A: Yes, you can bake the cake ahead of time and store it in an airtight container at room temperature for up to 2 days. Alternatively, you can freeze the cake for longer storage and thaw it at room temperature before serving.

Q: Can I use Greek yogurt instead of sour cream? A: Yes, you can substitute Greek yogurt for sour cream in equal amounts. The yogurt will add moisture and richness to the cake while providing a tangy flavor similar to sour cream.

Q: How can I prevent the blueberries from sinking to the bottom of the cake? A: To prevent the blueberries from sinking, toss them in a tablespoon of flour before folding them into the batter. This will help them stay suspended throughout the cake during baking.

Keto and Low-Carb Versions:

For those following a keto or low-carb lifestyle, you can modify this recipe to suit your dietary needs:

  • Almond Flour: Substitute almond flour for the all-purpose flour to reduce the carb content of the cake.
  • Sugar Substitute: Use a keto-friendly sweetener such as erythritol or stevia in place of white sugar.
  • Berries: Opt for lower-carb berries such as strawberries or raspberries instead of blueberries to further reduce the carb count.

Lemon Blueberry Cake is a delightful combination of bright citrus flavors and juicy berries that is sure to impress your taste buds and brighten your day. With its tender crumb, delicate sweetness, and vibrant colors, this cake is a feast for the senses that will have you coming back for seconds. Whether you’re serving it as a dessert for a special occasion or enjoying it with a cup of tea on a lazy afternoon, this recipe is a winner every time. So why wait? Gather your ingredients and get ready to savor the irresistible flavors of Lemon Blueberry Cake today!