EXPERIMENTAL – I am redoing this recipe. The first one collapsed.
The Blueberry Lemon Cake is abundant with 1 pound of blueberries, providing sweet bursts of juicy blueberry and fresh lemon flavors in every bite. It strikes a perfect balance between sweetness and tanginess, neither being too sweet nor too sour.
Cost $10
10 people (9″ blueberry cake)
Ingredients
- 1 lb = 16 oz fresh blueberries
- 2 large eggs
- 1/3 cup granulated sugar or 1/3 cup unprocessed cane sugar – put in spice blender prior
- 1 cup yogurt, (8oz)
- 1/3 cup extra virgin olive oil
- 2 tsp vanilla extract
- 1/4 tsp salt
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 lemon medium to large, zest and juice
- Powdered sugar to dust the top, optional
Tools:
Before making the Lemon Blueberry Cake, prepare a 9-inch springform pan by lightly olive (EVOO) oiling it. Preheat the oven to 375˚F.
To make the cake, start by beating 2 eggs and 1 cup sugar with a whisk attachment on high speed for 5 minutes or until the mixture becomes light in color and thick.
Next, add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, and 1/4 tsp salt to the mixture and whisk on low speed until well combined.
In a separate bowl, whisk together 2 cups of flour with 2 tsp baking powder, and gradually add it to the batter 1/3 at a time, whisking to incorporate with each addition. Be careful not to overmix the batter. Finally, add 1 Tbsp lemon juice and 1/2 Tbsp zest.
Rinse the blueberries and drain them well. In a medium bowl, toss the blueberries with 1/2 Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and there are no dry white cornstarch remains.
Pour half of the batter into the prepared springform pan and spread it evenly. Then, top it with half of the blueberries. Spread the remaining batter on top and sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter, about halfway. Bake at 375˚F for 55+ minutes (my oven took 1 hr 15 min) or until a toothpick inserted in the center comes out clean. Allow the cake to rest in the pan for 15-20 minutes, then remove the ring and cool it until it reaches room temperature or is just warm. Serve dusted with powdered sugar.
