Fresh Blueberry-Lemon Cake

Fresh Blueberry-Lemon Cake

Fresh, juicy blueberries and lemon in this moist cake makes it hard to stop from coming back for more.

Active Time
15 mins
Total Time
50 mins
Yield
1

How to Make It

1. Step
Preheat the oven to 375 degrees F (190 degrees C). Butter and lightly flour the sides of a 9-inch springform pan and line the bottom with parchment paper.
2. Step
Place blueberries in a bowl and toss with 1 tablespoon flour and 1 teaspoon lemon juice.
3. Step
Beat eggs and sugar in a mixing bowl using an electric mixer on high speed until thickened and light in color, at least 5 minutes. Mix in sour cream, vegetable oil, vanilla extract, and salt on low speed until just combined. Add 2 cups flour and baking powder and mix until combined. Add lemon juice and lemon zest and mix well.
4. Step
Pour 1/2 the batter into the prepared pan and spread evenly. Spread 1/2 the blueberry mixture over batter. Pour in remaining cake batter and spread remaining blueberries on top, pushing them halfway into the batter.
5. Step
Bake in the preheated oven until top is browned and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Remove outer ring from springform pan and let cool completely. Dust top of cooked cake with confectioners' sugar using a small sifter.

Ingredients

  • 1 teaspoon butter, or as needed
  • 12 ounces fresh blueberries
  • 1 tablespoon all-purpose flour
  • 1 teaspoon lemon juice
  • 2 large eggs eggs
  • 1 cup white sugar
  • 1 cup sour cream
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon lemon juice
  • ½ tablespoon lemon zest
  • 2 tablespoons confectioners' sugar, or as needed

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