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