This **Blueberry Lemon Cake** is loaded with 1 pound of blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It’s not too sweet and not too tangy, but just right. recipes

Ingredients

• 2 large eggs
• 1 cup (210 grams) granulated sugar
• 1 cup sour cream
• 1/2 cup light olive oil or vegetable oil
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 cups (260 grams) all-purpose flour*
• 2 tsp baking powder
• 1 medium lemon (zest and juice), divided
• 1/2 Tbsp corn starch
• 16 oz (450g) fresh** blueberries
• Powdered sugar to dust the top, optional

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Directions

Lightly butter a spring form pan and line the bottom with parchment paper.
Preheat Oven to 375˚F.

1. Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5*
   *minutes or until lightened in color and thick.

2. Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on
   low speed until well combined.

3. Whisk together the 2 cups flour with 2 tsp baking powder then add to batter
   1/3 at a time, whisking to incorporate between each addition. Finally, add 1
   Tbsp fresh lemon juice and 1/2 Tbsp lemon zest.

4. Rinse blueberries and drain well. In a medium bowl, toss blueberries with
   1/2 Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and
   no dry white cornstarch remains. If using frozen blueberries, see note below.

5. Pour half of the batter into prepared springform pan and spread evenly
   with a spatula. Top with half of the blueberries. Spread with remaining batter
   then sprinkle the rest of the blueberries evenly over the top, pushing them
   slightly into the batter (about halfway). Bake at 375˚F for 50 to 60 minutes
   (mine was perfect at 55 min), or until a toothpick inserted into center comes
   out clean without wet batter. Let cake rest in the pan 15-20 minutes then
   remove ring and cool until room temp or just warm.

Serve dusted with powdered sugar.

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Note

**If using frozen blueberries, thaw in refrigerator and drain any excess juice
then in step #4: toss with a full 1 Tbsp of starch and do not add lemon juice
to blueberries. Do not add more than 16 oz blueberries or they start to weigh
the cake down.

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This Recipe Is Published Here

Submitted March 11, 2017 at 07:19AM by bob-the-cook http://ift.tt/2mvz65B recipes