This Lemon blueberry cake The recipe is a delicious and easy -to -make dessert that combines fresh flavors of juicy blueberries and spicy lemon for refreshing treat. Perfect for any occasion, this damp cake is made with simple ingredients such as eggs, sure cream and light olive oil. Whether you prepare a special event or just want to enjoy a sweet dessert, this cake is sure to impress with its tender crumb and its vibrant fruity flavor. Serve it with a sprinkling of powdered sugar or next to the whipped cream or vanilla ice cream for an indulgent dessert experience. Ideal for spring and summer rallies, this homemade cake is a pleasure that everyone will love. Try this easy lemon blueberry cake today for the perfect balance between sweetness and citrus!
Ingredients:
2 large eggs, room temperature
1 cup of granulated sugar
1 cup of sure cream (8 oz), preferably at room temperature for 1 hour
½ cup of light olive oil or vegetable oil
1 teaspoon of vanilla extract
¼ teaspoon of salt
2 cups of versatile flour
2 teaspoons of chemical baking powder
1 medium lemon, zest and juice, divided
½ tablespoon of corn
16 oz fresh blueberries
Powdered sugar (optional, to dust the top)
Instructions:
Prepare the pan and preheat the oven: Lightly butter a 9 -inch spring mold and line the bottom with parchment paper. Preheat the oven to 375˚F.
Mix the wet ingredients: In a large bowl to mix, beat the eggs and granulated sugar using a whip accessory at high speed for about 5 minutes, until the mixture is light and thickened. Add the sure cream, oil, vanilla extract and salt, and whisk at low speed until it is well combined.
Combine dry ingredients: In a separate bowl, whisk the flour and baking powder. Gradually add the dry ingredients to the humid mixture in thirds, mixing gently after each addition (be careful not to overmix). Add 1 tablespoon of lemon juice and ½ tablespoon of lemon zest and mix until incorporation.
Prepare the blueberries: Rinse the blueberries and drain well. In an average bowl, mix the blueberries with ½ tablespoon of cornstarch and 1 teaspoon of lemon juice until the berries are uniformly coated and there is no dry cornstarch.
Superimpose the cake: Pour half the dough into the prepared spring mold and spread it evenly. Garnish with half of the blueberries. Add the remaining dough and spread evenly, then sprinkle the remaining blueberries on top, pressing them gently in the dough halfway.
Cook the cake: Cook the cake at 375˚F for 45 to 55 minutes (mine was perfect at 55 minutes), or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 to 20 minutes, then remove the ring from the spring pan. Let the cake cool at room temperature or reheat.
Serve: Once cooled, sprinkle the top of the cake with powdered sugar if you wish, then cut and serve!
Why are you going to love this recipe
This lemon blueberry cake is the perfect combination of spicy and sweet, with a sweet and tender crumb that melts in your mouth. The bursting of fresh blueberries in each bite, associated with the light flavor of lemon, creates a refreshing dessert ideal for any occasion. Whether you serve it during a family meeting or enjoy it with your afternoon tea, this cake will quickly become a favorite.
Advice
Ingredients at room temperature: Make sure your eggs, sure cream and other wet ingredients are at room temperature before mixing. This helps reach a smoother paste and a more consistent increase.
Do not overmrate the dough: When you incorporate the dry ingredients into the damp mixture, mix gently and avoid overcoming to prevent the cake from becoming dense.
Blueberry coating: Launching the blueberries with the cornstarch helps to prevent them from flowing at the bottom of the cake and provides uniform distribution throughout.
Check: The ovens vary, so start to check the cake 45 minutes by inserting a toothpick in the center. This is done when the toothpick comes out clean or with a few wet crumbs.
Variations and substitutions
Without dairy products: Use a sure cream without dairy products or non -dairy yogurt as a substitute for sure cream and opt for an oil based on plants.
Flour alternatives: If you prefer a gluten -free version, exchange the versatile flour with a mixture of gluten -free flour.
Frozen blueberries: You can use frozen blueberries if the costs are not available. Just make sure to throw them away with the cornstarch before adding them to the dough to avoid excess humidity.
Add more zest: If you like a strong lemon flavor, do not hesitate to add more lemon zest to the dough or as a garnish on the top.
Faq
Q: Can I use frozen blueberries for this recipe?
A: Yes, you can use frozen blueberries. Just make sure to throw them away with the cornstarch before mixing them in the dough to prevent excess liquid from free during cooking.
Q: Can I make this cake in advance?
A: Yes, you can cook the cake in advance and store it at room temperature up to 2 days. You can also freeze the cake up to 2 months. Let it cool completely before wrap it in a plastic film.
Q: Why is my cake dense?
A: The topping of the dough or not correctly the measurement of the flour can cause a dense cake. Make sure to mix gently and measure the flour precisely in the spoon in the measurement cup and level it.
Suggestion service
Filling: Serve this cake with a spoonful of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
Drinks: Combine the cake with a cup of freshly infused tea, lemonade or even a light sparkling wine to complete its fruity and agrusted flavor.
Garnish: Fresh mint leaves or additional lemon zest can be added for an additional explosion of color and flavor.
Lemon blueberry cake recipe
Ingredients
2 large eggs, room temperature
1 cup of granulated sugar
1 cup of sure cream (8 oz), preferably at room temperature for 1 hour
½ cup of light olive oil or vegetable oil
1 teaspoon of vanilla extract
¼ teaspoon of salt
2 cups of versatile flour
2 teaspoons of chemical baking powder
1 medium lemon, zest and juice, divided
½ tablespoon of corn
16 oz fresh blueberries
Powdered sugar (optional, to dust the top)
Instructions
Prepare the pan and preheat the oven: lightly butter a 9 -inch spring pan and line the bottom with parchment paper. Preheat the oven to 375˚F.
Mix the wet ingredients: in a large bowl to mix, beat the eggs and granulated sugar using a whip accessory at high speed for about 5 minutes, until the mixture is light and thickened. Add the sure cream, oil, vanilla extract and salt, and whisk at low speed until it is well combined.
Mix the dry ingredients: in a separate bowl, whisk the flour and baking powder. Gradually add the dry ingredients to the humid mixture in thirds, mixing gently after each addition (be careful not to overmix). Add 1 tablespoon of lemon juice and ½ tablespoon of lemon zest and mix until incorporation.
Prepare the blueberries: rinse the blueberries and drain well. In an average bowl, mix the blueberries with ½ tablespoon of cornstarch and 1 teaspoon of lemon juice until the berries are uniformly coated and there is no dry cornstarch.
Superimpose the cake: pour half the dough into the prepared spring mold and spread it evenly. Garnish with half of the blueberries. Add the remaining dough and spread evenly, then sprinkle the remaining blueberries on top, pressing them gently in the dough halfway.
Cook the cake: Cook the cake at 375˚F for 45 to 55 minutes (mine was perfect at 55 minutes), or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 to 20 minutes, then remove the ring from the spring pan. Let the cake cool at room temperature or reheat.
Serve: Once cooled, sprinkle the top of the cake with powdered sugar if you wish, then cut and serve!
