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Dessert for 10

Lemon Blueberry Cake

A tender lemon cake holds fresh blueberries throughout and bakes until golden before a light sugar finish.

$0.88per serving $
70 minstart to table
10servings

AmericanVegetarianBudgetDessertsSummer

Ingredients

  • 2 large eggs
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1/2 cup light olive oil
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 lemon
  • 1/2 tbsp corn starch
  • 16 oz fresh blueberries
  • powdered sugar to dust the top (optional)

Steps

  1. Heat the oven to 350°F and grease a 9-inch cake pan with cooking oil.
  2. Toss the blueberries with the cornstarch in a small bowl.
  3. Whisk the eggs, sugar, sour cream, olive oil, vanilla, lemon zest, and lemon juice in a large bowl.
  4. Stir in the flour, baking powder, and salt until just combined.
  5. Fold in the blueberries and spread the batter in the prepared pan.
  6. Bake for 45 to 50 minutes until golden and set, cool for 15 minutes, and dust with powdered sugar.

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