Lemon Bluberry Cake


It’s summer!! That means it’s blueberry season! One of the things I love the most about living in the countryside is the I am surrounded by farms, and therefore a lot of farmer markets. On June we have the strawberry madness’s festival and on July starts the blueberry season, so we have the opportunity to pick fruit produce at a great price and is a great experience for the kids. You can get a whole bucket full of blueberries you’ll have a lot of smoothies, muffins, and cakes!!

So, let’s talk about this recipe.This madness cake is made with 1 pound of blueberries. Enough to satisfy your cravings! It’s not too sweet and it’s not too tangy, but just right. Made with fresh Mayer lemons which are a perfect match. It is so easy to make! The combination of sugar, lemon & and blueberries is sweet enough so powdered sugar is all you’ll need. And a good cup of coffee to finish it off!



  • 2 large eggs
  • 1 cup granulated sugar
  • 1 cup (8 oz) sour cream or whole milk yogurt ( I use sour cream)
  • 1/2 cup light olive oil or vegetable oil ( I use olive oil)
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 medium lemon (zest and juice), I used 2 small lemons
  • 1/2 Tbsp cornstarch
  • 16 oz fresh blueberries
  • 2 tablespoons of sugar
  • Powdered sugar to dust the top, optional


Let’s Bake:

  1. Lightly butter a 9-inch springform pan and line the bottom with parchment paper. Preheat Oven to 375˚F.
  2. Beat 2 eggs and 1 cup sugar with a whisk attachment on high speed 5 minutes or until lightened in color and thick.
  3. Add the 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined.
  4. Sift and whisk together the 2 cups flour with 2 tsp baking powder then add to batter 1/3 at a time, whisking to incorporate between each addition. Finally, add 2-3 Tbsps fresh lemon juice and 1/2 Tbsp of lemon zest.
  5. Rinse blueberries and drain well. In a medium bowl, toss blueberries with 1/2 Tbsp cornstarch and 1 tsp lemon juice, stirring until well combined. Note: If you are using frozen blueberries, thaw and drain then in step #4: toss with 1 Tbsp cornstarch and omit the lemon juice. Do not add more than 16 oz blueberries.IMG_0419
  6. Pour half of the batter into prepared springform pan and spread evenly with a spatula. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top. Sprinkle with the 2 tablespoons of sugar to caramelize the blueberries.
  7. Bake at 375˚F for 40 to 50 minutes (mine was perfect at 45 min), or until a toothpick inserted into the center comes out clean. Let cake rest in the pan 15-20 minutes then remove the ring and cool until room temp or just warm.
  8. Serve dusted with powdered sugar and a cup of coffee, and enjoy this pinch of sugar!

Recipe adapted from Natashakitchen








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