Description
Fresh, juicy blueberries and lemon in this moist cake makes it hard to stop from coming back for more.
Ingredients
- 1 teaspoon butter, or as needed
- 12 ounces fresh blueberries
- 1 tablespoon all-purpose flour
- 1 teaspoon lemon juice
- 2 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
Instructions
- 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.
- Place blueberries in a bowl and toss with 1 tablespoon flour and 1 teaspoon lemon juice.
- 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.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 10