Lemon Blueberry Cake Delight (Print Version)
# Ingredients:
01 -
2 large eggs, room temperature
02 -
1 cup granulated sugar
03 -
1 cup sour cream (8 oz), preferably at room temperature
04 -
1/2 cup light olive oil or vegetable oil
05 -
1 tsp vanilla extract
06 -
1/4 tsp salt
07 -
2 cups all-purpose flour
08 -
2 tsp baking powder
09 -
1 medium lemon, zest and juice, divided
10 -
1/2 Tbsp cornstarch
11 -
16 oz fresh blueberries
12 -
Powdered sugar to dust the top (optional)
# Instructions:
01 -
Lightly butter a 9-inch springform pan and line the bottom with parchment. Preheat oven to 375°F (190°C).
02 -
Using a stand mixer with a whisk attachment, beat 2 eggs and 1 cup sugar on high speed for 5 minutes, or until the mixture is light in color and thick.
03 -
Reduce speed to low and add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla extract, and 1/4 tsp salt. Whisk until well combined.
04 -
In a separate bowl, whisk together 2 cups flour and 2 tsp baking powder. Gradually add the dry mixture to the batter, 1/3 at a time, whisking to incorporate after each addition. DO NOT overmix. Finally, add 1 Tbsp lemon juice and 1/2 Tbsp lemon zest.
05 -
Rinse the blueberries and drain well. In a medium bowl, toss blueberries with 1/2 Tbsp cornstarch and 1 tsp lemon juice, stirring until coated evenly and no dry cornstarch remains.
06 -
Pour half of the batter into the prepared springform pan and spread it evenly. Top with half of the blueberries. Spread the remaining batter over this layer, then sprinkle the remaining blueberries evenly on top, gently pressing them halfway into the batter.
07 -
Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake rest in the pan for 15-20 minutes, then remove the springform ring and cool to room temperature or slightly warm.
08 -
Optionally, dust the top of the cake with powdered sugar before serving.
# Notes:
01 -
If using frozen blueberries, rinse them several times in cold water, drain well, and pat dry. Toss with 1 Tbsp cornstarch and omit the lemon juice.
02 -
Avoid adding more than 16 oz of blueberries, as it may weigh down the cake.
03 -
For accurate measurement, spoon flour into a measuring cup and scrape off excess with a knife.