Blueberry Lemon Delight (Print Version)
# Ingredients:
01 -
2 eggs (large), should be at room temperature
02 -
1 cup of white sugar
03 -
1 cup (8 oz) of sour cream, ideally not cold
04 -
1/2 cup of vegetable or light olive oil
05 -
1 teaspoon of vanilla
06 -
Generous pinch of salt (1/4 tsp)
07 -
All-purpose flour—2 cups
08 -
Baking powder, 2 teaspoons
09 -
A medium-sized lemon (use juice and zest separately)
10 -
Cornstarch, 1/2 tablespoon
11 -
16 oz of fresh blueberries
12 -
Optional: powdered sugar for dusting on top
# Instructions:
01 -
Butter the sides of a 9-inch springform pan and line the base with parchment paper. Preheat your oven to 375°F (190°C).
02 -
With a stand mixer that has a whisk, beat together the eggs (2) and sugar (1 cup) for about 5 minutes on high. The mix should turn a pale yellow and feel fluffy.
03 -
Lower the mixer to a gentle speed, then combine sour cream (1 cup), oil (1/2 cup), vanilla (1 tsp), and salt (1/4 tsp). Keep mixing until smooth.
04 -
In another bowl, mix together flour (2 cups) and baking powder (2 tsp). Slowly add it to the wet mix, one-third at a time, blending as you go—don’t overdo it! Lastly, stir in 1 tablespoon of lemon juice and 1/2 tbsp zest.
05 -
Wash the blueberries and let them dry completely. Toss them in a bowl with 1 tbsp of cornstarch and a dash of lemon juice until all the powder disappears.
06 -
Spoon half the batter into your prepared pan and spread it out. Sprinkle half the blueberries over the top. Add the rest of the batter, spreading it carefully, and finish with the rest of the blueberries. Lightly press the berries into the batter.
07 -
Place the cake in the oven to bake for 45-55 minutes. Check with a toothpick in the middle—it should come back clean. Cool the cake in the pan for 15-20 minutes, then carefully remove the pan’s ring. Let the cake cool further or serve warm.
08 -
If you want to, sprinkle some powdered sugar on top before serving.
# Notes:
01 -
If switching to frozen berries, rinse them in cold water multiple times and pat them completely dry. Skip the lemon juice, but toss with 1 tablespoon of cornstarch.
02 -
Avoid using more than 16 ounces of blueberries since it could mess with the cake’s texture.
03 -
For precise flour measurement, spoon it gently into your measuring cup and scrape the excess off with a flat edge.