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Every bite of this lemon blueberry cake packs juicy berries and zesty citrus flavor. The sweet-tart combo makes for a super moist treat that's great for breakfast, dessert, or any special moment. I've tweaked this cake over many summers, and it always gets gobbled up in minutes at gatherings.
This treat became my go-to summer dessert after bringing it to a family get-together three years back. Even my berry-hating uncle asked me how to make it before heading home.
Ingredients
- 2 large eggs: they should be room temp for the best cake structure
- 1 cup granulated sugar: adds sweetness that works with the fruit, not against it
- 1 cup sour cream: the secret to keeping everything super moist
- 1/2 cup light olive oil: helps the cake stay fresh for days
- 1 teaspoon vanilla extract: brings out the fruit flavors even more
- 1/4 teaspoon salt: cuts the sweetness and makes flavors pop
- 2 cups all purpose flour: measure it right for perfect texture
- 2 teaspoons baking powder: makes the cake nice and fluffy
- 1 medium lemon: you'll use both zest and juice for natural zing
- 1/2 tablespoon cornstarch: keeps berries from dropping and bleeding
- 16 ounces fresh blueberries: try to find plump ones with a dusty blue coating
- Powdered sugar for dusting: gives a pretty finishing touch
Baking Guide
- Mix eggs and sugar:
- Beat them on high for 5 full minutes until they're pale and thick. This adds tiny air bubbles that make your cake light. Don't cut this step short since it builds the cake's foundation.
- Mix in wet stuff:
- Put in the sour cream, oil, vanilla, and salt, mixing slowly until just mixed. Your sour cream shouldn't be cold or your batter might split.
- Add the dry items:
- Put in the flour and baking powder bit by bit, mixing gently after each part. Stop when you can't see flour anymore to keep the cake from getting tough. Then fold in the lemon juice and zest to spread the citrus flavor.
- Get berries ready:
- Mix your clean, dry blueberries with cornstarch and lemon juice until fully coated. This stops them from sinking and thickens their juice while baking.
- Build and bake:
- Pour half the batter in your pan, spread it out, then add half the berries. Cover with the rest of the batter, smooth it out, and put the remaining berries on top, pushing them halfway in. Bake at 375°F for 45 to 55 minutes until a toothpick comes out clean from the middle.
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You Must Know
The lemon zest really makes this recipe shine. I always grate my lemon before squeezing it, using a microplane for super fine bits that mix evenly into the batter. My grandma showed me how when I was just a kid standing on a kitchen stool. Now, whenever I smell fresh lemon, I'm back in her kitchen on those special baking days.
Using Frozen Berries
When you can't find fresh blueberries, frozen ones work great with a few tweaks. Rinse them under cold water until it runs almost clear, then dry them totally with paper towels. This stops your batter from turning purple. Add more cornstarch - use 1 tablespoon instead of half - and skip adding lemon juice to the berries. Frozen berries let out more water while baking, so the extra cornstarch soaks it up.
Tips For Great Texture
Getting amazing texture comes down to how you measure flour. Never scoop straight from the bag. Instead, spoon flour into your measuring cup. This way, you won't pack in too much flour, which would make your cake dry and heavy. After spooning it in, level it off with a knife back. Your flour should feel airy and light, not packed down tight.
Ways To Serve
This cake works in so many settings. For breakfast, eat it plain or with a spoonful of vanilla yogurt on top. For dessert, try it warm with some vanilla ice cream or lemon sorbet. It goes great with Earl Grey tea or a glass of bubbly at summer parties. I love bringing it to garden get-togethers where the lemon and blueberry flavors match the summer mood perfectly.
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Frequently Asked Questions
- → Is it okay to use frozen blueberries?
Yes, frozen ones work! Just rinse them, let them dry fully, and toss with cornstarch. Skip the lemon juice in the recipe when using frozen berries.
- → How do I stop the blueberries from sinking?
Cover blueberries in cornstarch first so they don’t drop to the bottom. This trick keeps them spread through the cake.
- → What’s the best oil option for this cake?
Light olive oil works well because it has a mild taste, but vegetable oil is a good backup option.
- → How do I correctly measure flour?
Use the scoop-and-level way: use a spoon to fill a measuring cup lightly, then scrape off the excess gently with a knife.
- → What’s the best way to store leftovers?
Put leftover cake in an airtight container. Keep it at room temp for up to 2 days, or refrigerate it for up to 5 days to retain its moisture.