Dessert: Blueberry Lemon Cake Recipe – Natasha’s Kitchen

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. This is my favorite tea/ coffee lemon blueberry cake.
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🖨PRINT THIS BLUEBERRY CAKE RECIPE: https://natashaskitchen.com/blueberry-lemon-cake/

Ingredients for Blueberry Cake:
►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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– Hey everyone, it’s Natasha of natashaskitchen.com, We’re making an easy blueberry lemon cake that’s so soft and moist and loaded with blueberries. Let’s get right into it. In a large mixing bowl, combine two large eggs and one cup of sugar. Beat those together on high speed for five minutes

Or until the mixture is thick and lightened in color. Add one cup of sour cream, half a cup of light olive oil, a teaspoon of vanilla extract and a 1/4 teaspoon of salt. Mix on low speed just until combined. In a separate dish, whisk together two cups of flour with two teaspoons of baking powder. Then add that mixture to the batter a third at a time, whisking to incorporate between each addition. Finally stir in half a tablespoon of lemon zest and one tablespoon of fresh lemon juice. Rinse your blueberries and drain well, then fold in half a tablespoon of cornstarch and a teaspoon of lemon juice, stirring just until it’s well combined and no dry starch remains. Preheat your oven to 375 degrees fahrenheit then butter a nine inch springform pan and line the bottom with parchment paper.

Spread half of the batter evenly into the pan and top with half of your blueberries. Repeat with the second half of the batter then sprinkle the remaining blueberries over the top. Use your spatula to push the blueberries about half-way into the batter. Bake at 375 degrees fahrenheit for about 55 minutes or until a toothpick inserted into the center comes out clean without any wet batter. Let the cake cool in the pan for about 15 to 20 minutes then remove it from the mold.

This is has been cooling for about 20 minutes and all that’s left to do is add some powdered sugar and the taste test. Here we go. I like to be generous with this because it’s not an overly sweet cake so it’s just the perfect ending to this cake. Yum. Okay.

We’re all about generous slices. Oh, here we go. Hoo hoo-hoo-hoo. That’s the part where I get excited. Okay. Yum. Look at that. Mm-mm. Delicious, it is so soft and I love the little highlights of lemon with the lemon juice and the lemon zest. And then those sweet tangy bites of fresh blueberries, wow. You guys have to try this

And it’s the perfect last minute cake. It comes together so quickly and easily, you guys are gonna love this recipe. If you enjoyed this recipe, give me a great big thumbs up below. Make sure to subscribe to our youtube channel and thanks for watching. Hey, if you guys like dessert with berries, make sure to check out some of our most popular recipes right over here.