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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Blueberry Lemon Cake Recipe

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This recipe for Blueberry Lemon Cake is from Cooking Cousins , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large eggs
1 c sugar
1 c sour cream
1/2 c light olive oil or vegetable oil
1 tsp vanilla
1/4 tsp salt
2 c flour
2 tsp baking powder
1 medium lemon (zest and juice) divided
1/2 tbsp corn starch
16 oz fresh blueberries
powdered sugar to dust the top
Directions:
Directions:
Lightly butter a 9" springform pan and line the bottom with parchment paper. Preheat oven to 375º
Beat 2 eggs and 1 c sugar with whisk attachment on high speed 5 minutes or until light in color and thick.
Add 1 c sour cream, 1/2 c oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined
Whisk together the 2 cups flour with 2 tsp baking powder then add to batter 1/3 c at a time, whisking to incorporate with each addition. Finally add 1 tbsp lemon juice and 1/2 tbsp zest.
Rinse blueberries and drain well. IN a medium bowl toss blueberries with 1/2 tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains.
Pour half of the batter into prepared 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 at 375º for 50-60 minutes. Check the center with a toothpick that comes out clean. Let it rest for 15-20 minutes in the pan. Remove from pan, cool and then sprinkle with powdered sugar.
Personal Notes:
Personal Notes:
I put out a Mason Jar with lemon curd to serve with this cake. It's usually a big hit. Note: more is not better when it comes to blueberries in this cake. It weighs it down too much.

 

 

 

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