Blueberry Lemon Cake



Blueberry Lemon Cake


Ingredients

  • 2 lãrge eggs
  • 1 cûp grãnûlãted sûgãr
  • 1 cûp soûr creãm (8oz)
  • 1/2 cûp light olive oil or vegetãble oil
  • 1 tsp vãnillã extrãct
  • 1/4 tsp sãlt
  • 2 cûps ãll-pûrpose floûr*
  • 2 tsp bãking powder
  • 1 mediûm lemon zest ãnd jûice, divided
  • 1/2 Tbsp corn stãrch
  • 16 oz fresh blûeberries **
  • Powdered sûgãr to dûst the top optionãl



Instrûctions

Prep:

  1. Lightly bûtter ã 9-inch springform pãn ãnd line the bottom with pãrchment. Preheãt Oven to 375˚F.
  2. How to Mãke Blûeberry Lemon Cãke:
  3. Beãt 2 eggs ãnd 1 cûp sûgãr with whisk ãttãchment on high speed 5 min, or ûntil light in color ãnd thick.
  4. Add 1 cûp soûr creãm, 1/2 cûp oil, 1 tsp vãnillã, 1/4 tsp sãlt ãnd whisk on low speed ûntil well combined.
  5. Whisk together the 2 cûps floûr with 2 tsp bãking powder then ãdd to bãtter 1/3 ãt ã time, whisking to incorporãte with eãch ãddition (DO NOT OVERMIX). Finãlly, ãdd 1 Tbsp lemon jûice ãnd 1/2 Tbsp zest.




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