Blueberry-Lemon Morning Cake
Any cake that calls for a pound of blueberries is almost guaranteed to be good. This Blueberry-Lemon Morning Cake doesn’t disappoint. Each bite has a punch of sweet and tart berry and bright lemon—the perfect companion to a cup of hot coffee or cold Icy Blender Latte.
- 2 eggs
- 1 cup sugar
- 1 cup sour cream
- ½ cup canola oil
- 1 tsp vanilla extract
- ½ tsp salt
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 lemons, zested and juiced
- 1 tablespoon cornstarch
- 16 ounces fresh blueberries
- Powdered sugar for dusting
Preheat the oven to 375 degrees and butter a nine-inch springform pan and line the bottom of the pan with parchment paper.
Using a hand mixer, or stand mixer fitted with the whisk attachment, start by beating the eggs and sugar together at high speed, and continue until light in color. Add in sour cream, canola oil, vanilla, and salt. Whisk until combined.
In a separate bowl, whisk together flour and baking powder. Then, slowly add the dry ingredients to the egg and sugar mixture. Do this in stages and do not over mix. Finally, add in half of the lemon zest and half of the lemon juice.
In a small bowl, toss blueberries with cornstarch and remaining lemon zest and lemon juice. Stir until cornstarch is dissolved.
Pour half of the batter into the prepared pan and top with half of the blueberries. Repeat with remaining batter and remaining blueberries, and gently push blueberries into the top of the batter.
Bake at 375 degrees for 45 minutes, until a toothpick comes out clean. Let the cake cool on a rack for 15-20 minutes before removing the pan’s ring. Dust with powdered sugar before serving.