If you like your cake loaded with fresh berries, you’re going to love this Blueberry Lemon Cake! The blueberries literally burst in your mouth with each bite, which is a glorious feeling.
I’m relishing everything that has to do with Spring at the moment, and that includes eating slice after slice of this Blueberry Lemon Cake. When I say ‘everything’, of course I’m not talking about allergies! It hit me hard this week, and I find it so strange that I never experienced allergies in New Zealand, just in New York. At least there are antihistamines; while they don’t take away the itching 100%, they do help quite a bit. So at least I can concentrate on more enjoyable Spring things, like all the fresh berries!
I haven’t always been in love with blueberries. In fact, they used to be one of the only berries I never reached for. I don’t know if it was because I’d never actually had a decent one (some can be tasteless and mushy), or I had just got it in my head that I didn’t like them. I’m not sure what changed, but a few years ago I discovered what makes them so great. They are such a versatile little berry, and when they’re fresh, they’re bursting with a sweetness mixed with a slight tartness that I love. I now love them in just about anything, most notably cakes, muffins and pancakes. I also love to mix them in with my oatmeal in the mornings. Just the blueberries, a drizzle of honey or nut butter and some hemp hearts. Delicious!
A note about the blueberries:
Make the cake:
Spread half of the batter evenly in the prepared pan, followed by half of the blueberries. Then pour the other half of the batter in the pan, with the remaining blueberries scattered evenly on top. This cake takes between 45-55 minutes to bake. Once done, transfer the cake from the oven to a wire cooling rack. Leave to cool in pan for 15-20 minutes, then remove outer ring and continue to cool until room temperature or until just warm. Then sprinkle with confectioner’s sugar (if using) and serve!
Blueberry Lemon Cake
Ingredients
- 2 eggs (large)
- 1 cup granulated sugar
- 1 cup greek yogurt (full fat)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 medium lemon zested and juiced
- 1/2 tablespoon cornstarch (cornflour)
- 2 cups (1 pint) fresh blueberries
- confectioner’s sugar for dusting, optional
Instructions
- Line a 9-inch springform pan with parchment paper and spray with non-stick cooking spray.Preheat the oven to 350 degrees F (175 degrees C).
- Prepare the blueberries: rinse and drain well. In a medium bowl, toss the blueberries with 1/2 tablespoon of cornstarch and 1 teaspoon lemon juice. Stir the berries until well combined and no dry, white cornstarch remains.
- In a large bowl, beat the eggs and sugar on high speed until light in color and thick (about 5 mins).
- Add the yogurt, vegetable oil, vanilla and salt and beat on low speed until well combined.
- In a separate bowl, whisk together the flour and baking powder. Add to the batter 1/3 at a time, whisking to incorporate with each addition (be careful not to over-mix). Add 1 tablespoon lemon juice and 1/2 tablespoon zest.
- Pour half of the batter into the springform pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway).
- Bake cake for 45 to 55 minutes, or until a toothpick inserted in center comes out clean. Rest cake in pan on a wire rack for 15 minutes, then remove the ring and cool until room temperature. Right before serving, dust the top of the cake with confectioner’s sugar.
This cake sounds so yummy and delicious,