WELCOME TO MY KITCHEN
Over on herding cats and burning soup, Anna does Tasty Delights and Dazzling Disasters; where she shares about playing in the kitchen and having some fun. I thought I would also share my kitchen creations or disasters with you!
I was scrolling through my feed on Facebook and ran across a food video for the recipe of Blueberry Lemon Cake found on Natasha’s Kitchen. It looked good and my family loves blueberries, so I deiced to give the recipe a shot and here is how it went:
Note: ** You will need a 9 Inch Non-stick Springform Pan with Removable Bottom
Prep: Lightly butter a 9-inch springform pan and line the bottom with parchment. Preheat Oven to 375˚F.
- 2 large eggs
- 1 cup granulated sugar
- 1 cup sour cream (8oz)
- 1/2 cup light olive oil or vegetable oil
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups all-purpose flour*
- 2 tsp baking powder
- 1 medium lemon zest and juice, divided
- 1/2 Tbsp cornstarch
- 16 oz fresh blueberries **
- Powdered sugar to dust the top optional
For the lemon zest I used McCormick California Lemon Peel. I didn’t feel like zesting a lemon I wasn’t going to be using for anything else, so I substituted the other and it worked out. In one of the pictures you will see the peel in the mix. You don’t once the item is cooked.
Step 1: Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 min, or until light in color and thick.
Step 2: Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined.
Step 3: Whisk together the 2 cups flour with 2 tsp baking powder then add to batter 1/3 at a time, whisking to incorporate with each addition (DO NOT OVERMIX). Finally, add 1 Tbsp lemon juice and 1/2 Tbsp zest.
Step 4: 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 and no dry white cornstarch remains.
Step 5: Pour half of 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).
Step 6: Bake at 375˚F for 45 to 55 min (mine was perfect at 55 min), or until a toothpick inserted in center comes out clean. Let cake rest in the pan 15-20 min then remove ring and cool until room temp or just warm. Serve dusted with powdered sugar.
Want the recipe? Check out the Blueberry Lemon Cake Recipe!
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