Blueberry Cake
This beautiful blueberry cake is supremely moist, with a deliciously soft & tender crumb, and a slight hint of lemon. It's not too sweet - which makes it ideal for afternoon tea or brunch.
Servings 10 people
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅔ cup unsalted butter , softened
- ¾ cup granulated sugar
- 2 large eggs*
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- ½ cup milk*
- ½ cup sour cream*
- 16 oz blueberries*
Instructions
- Preheat the oven to 350F degrees. Grease and flour a 9-inch springform pan.
- In a medium bowl whisk together the flour, baking powder and salt.
- In a large bowl beat together the butter, sugar, and lemon zest until fluffy.
- Add in the vanilla extract and beat in the eggs 1 at a time.
- In a liquid measuring cup, whisk together the milk and sour cream.
- With the mixer on low speed, beat about ⅓ of the flour mixture into the butter mixture. Then beat in about ⅓ of the milk and sour cream mixture.
- Repeat the process with the rest of the flour and milk and sour cream, until all the ingredients are combined. The batter will be thick. Be very careful to only mix until the batter is combined.
- Spoon about ½ of the batter into the bottom of the prepared pan and spread smooth. Then sprinkle about ½ of the blueberries over top.
- Spoon the rest of the cake batter over top of the blueberries & spread smooth. Cover the top of the cake with the rest of the blueberries, pressing them down slightly.
- Bake in the preheated oven or 45-55 minutes, or until an inserted toothpick comes out clean (except for the blueberry juice.
Notes
*Ingredients should be at room temperature before using. Take them out of the fridge 30 minutes prior to. To warm them up more quickly:
- place eggs in a bowl of lukewarm water for 5-10 minutes
- microwave the sour cream and milk in short 10 second intervals