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Easy Blueberry Lemon Cake

Post author By shewantstobegood
Post date May 17, 2023
Categories In Desserts
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This Blueberry Lemon Cake makes a lovely brunch or anytime cake. It has a tender, delicate crumb, and the flavor is extra bright thanks to lemon zest and freshly squeezed lemon juice.

This Blueberry Lemon Cake is just what you need for serving for a crowd and it makes a lovely spring or summer dessert. Blueberries and lemon go perfectly together! And, it is so quick and easy to make.

Don’t forget to toss the blueberries in flour so they “float” in the cake batter, as opposed to dropping to the bottom of the cake pan during baking.

Blueberry Lemon Cake – ingredients and substitutions:
This tasty Lemon Blueberry Cake is made with very basic ingredients but there are a few of the ingredients that can be easily substituted:
Blueberries – You can use fresh or frozen blueberries. And, you can use another berry variety like chopped strawberries, raspberries, or blackberries.
All purpose flour – feel free to use a really good quality 1-1 gluten free all purpose flour.
Sour cream – you can replace sour cream with Greek yogurt.
Olive oil – you can replace it with a vegetable oil.
Lemon zest and lemon juice. I think the fresh lemon is a must for this cake.

I use a springform pan with parchment paper on the bottom for baking this cake.
What is the purpose of a springform pan?
Springform pans eliminate the risks associated with removing cakes from traditional pans. They’re a kitchen essential for producing flawlessly smooth cheesecakes, perfectly crusted tarts, or intricate ice cream cakes without damage to their tops, bottoms, or sides.

Easy Blueberry Lemon Cake

This Blueberry Lemon Cake features a moist and fluffy cake bursting with tangy lemon and juicy blueberries throughout.

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Prep Time 20

Cook Time 45

Course Dessert

Cuisine American

Servings 8

Ingredients

2 large eggs (room temperature)
1 cup granulated sugar
1 lemon (zest and juice)
1 cup sour cream
⅓ cup light olive oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon sea salt
2 cups fresh blueberries
1 teaspoon all-purpose flower (for blueberries)
1 teaspoon powdered sugar (for dusting, optional)

Instructions

Oil a 9" springform pan and line the bottom with parchment paper. Preheat oven to 350˚F.
In a small bowl, toss the blueberries with 1 teaspoon of flour. Set aside.
In a large bowl, whisk together 2 eggs with 1 cup sugar. Add sour cream, oil, vanilla, lemon juice, lemon zest and combine.
In a small bowl, whisk together: flour, baking powder and salt until well incorporated.
Add flour mixture to the batter 1/3 at a time, letting the flour incorporate with each addition and continue mixing just until well combined.
Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined.
Transfer the batter into the prepared pan and smooth the top. Bake at 350˚F for 45-55 minutes, or until a toothpick inserted into center comes out clean. Let cake rest in pan 15-20 minutes before removing the ring.
Run a thin spatula around cake edges to loosen from pan, then transfer to a cake platter. Cool and dust with powdered sugar, if desired. Slice with a serrated knife.

Keyword blueberry lemon cake, cake, dessert

Greek Salad

Greek Salad is a fresh, crunchy, vibrant salad with the best Greek dressing! Every bite is packed with color and the best flavors that will keep you wanting more!

Did you know that a traditional Greek Salad does not contain lettuce? My Greek Salad follows the guidelines of the original Greek Salad that contains tomatoes, cucumber, red onion, olives and feta cheese. Bell peppers are common additions, and a vinaigrette made with olive oil and red wine vinegar or lemon juice is a must as well.

When I think about a Greek Salad, I think about Tarpon Springs in Florida. We love visiting The Sponge Docks in Tarpon Springs and locals refer to it as the “sponge capital of the world”. The town is known for its Greek heritage and for its 51 miles of waterfront. I think this tiny Florida town has some of the best Greek food in the U.S.!

Ingredients and substitutions:
Tomatoes, bell pepper, cucumbers, and red onion – if you’re going to omit one of these, leave out the bell pepper. The rest are essential.
Kalamata olives – you can use another kind of olive.
Feta cheese – good feta cheese is a must for this salad. For a dairy free option, try a vegan substitute.
Lemon juice – red wine vinegar will work very well too.
Extra virgin olive oil, garlic, salt, oregano, and pepper.

All our salad recipes: salads page.

Greek Salad

This easy Greek Salad recipe is layered with tomatoes, cucumber, bell pepper, red onion, olives and feta cheese, and tossed with a simple Greek salad dressing. It’s fresh, healthy, crunchy, and naturally gluten-free.

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Prep Time 20

Cook Time 0

Course Salad, Side Dish

Cuisine Greek

Servings 5

Ingredients

1 English cucumber, unpeeled (sliced into half moons)
1 red bell pepper (sliced)
3 medium ripe tomatoes (cut into wedges)
½ red onion (sliced)
½ pound feta cheese (1/2-inch diced)
½ cup kalamata olives (pitted)

For the vinaigrette:

2 cloves garlic (minced)
1 teaspoon dried oregano
¼ cup fresh lemon juice
½ teaspoon sea salt (or to taste)
⅛ teaspoon ground black pepper (or to taste)
¼ cup extra virgin olive oil

Instructions

Place the cucumber, peppers, tomatoes, feta, olives and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, lemon juice, salt and pepper in a small bowl. Still whisking, slowly add the olive oil. Pour the vinaigrette over the vegetables and toss lightly. You can set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Keyword greek salad, salad

Beet Salad (Vinaigrette)

This Beet Salad (Vinaigrette) has the perfect balance of sweet and salty. It is so good! Super healthy and tastes even better! I think every person from Eastern Europe has either made it or tried it.

Beets
I don’t think they get the appreciation they deserve. Beetroots, commonly known as beets, are a vibrant and versatile type of vegetable. They’re known for their earthy flavor and aroma. In addition to bringing a pop of color to your plate, beets are highly nutritious and packed with essential vitamins, minerals, and plant compounds, many of which have medicinal properties. The most powerful health benefits of beets, I have read about, include their ability to lower blood pressure, improve digestion, and boost athletic performance. They also help in providing relief from macular degeneration, improve blood circulation, aid in skincare, prevent cataract, build immunity, and relieve respiratory problems.

This vibrant Beet Salad (Vinaigrette) is a healthy comfort food, perfect all year round!

All our salad recipes: salads page.

Beet Salad (Vinaigrette)

This Beet Salad (Vinaigrette) is simple but requires some time to make as you have to cook the beets, potatoes, and carrots. But the result is always SO worth it!

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Prep Time 30

Cook Time 40

Course Salad, Side Dish

Cuisine Russian, Ukrainian

Servings 8

Ingredients

4 large carrots
5 medium potatoes
3 large beets (or 6 small beets)
5 large pickles
½ cup red onion (finely chopped)
2 tablespoons olive oil
1 teaspoon sea salt (or to taste)
¼ teaspoon ground black pepper (or to taste)

Instructions

Bring a large pot of water to boil. Add in carrots, potatoes, and beets. Boil for about 40 minutes, or until you can pierce the veggies easily with a fork. Drain the veggies and set them aside to cool at room temperature. Potatoes and carrots cook faster than beets and need to be removed from a pot about half way.
Remove the skin from the potatoes, beets, and carrots.
Dice the potatoes, beets, carrots, and pickles into small cubes.
Stir the veggies and onions to combine and season with salt, black pepper, and olive oil to taste. Serve and enjoy!

Keyword beet salad, beets, salad, vinaigrette