Buttermilk: using soured milk for baking makes these cake layers extra moist and more fluffy! Make homemade buttermilk by adding 2 tablespoons lemon juice or white vinegar to 1 cup whole milk.
Here are the main ingredients you’ll need to make this blueberry and lemon cake recipe! Serve warm or at room temperature.Ingredients for Blueberry Lemon Cake with Cream Cheese Frosting
Cool in the pan for 20 minutes and then carefully invert the cake to remove from the pan and set it on a wire rack to cool completely. Bake for 50-60 minutes, first checking around 45 minutes, until the edges are golden and the center is set (insert a toothpick and if it comes out clean, the cake is done). Sprinkle the reserved ½ cup of lemon sugar evenly over the top of the batter. Pour the batter into the prepared pan and smooth out the top. Using a spatula, gently fold the blueberries and residual flour into the batter – do this by hand so that you don’t break up the berries too much. Stir to coat the blueberries in the flour. To the same bowl, add the remaining ½ cup of flour and the blueberries. Add to the wet ingredients and mix until just combined. In a medium bowl, whisk together 1 cup of the flour, salt, and baking soda. Scrape down the sides of the bowl to ensure that all the ingredients are incorporated. Add in the eggs, one at a time, and mix after each egg is added. Add in the sour cream, lemon juice, and vanilla and mix to combine. To a stand mixer, add 1 cup of the lemon sugar (reserve the other ½ cup for the topping) and the butter and mix until light and fluffy, about 2 minutes. Preheat the oven to 350☏ and liberally grease a loaf pan. Using your hands, rub the zest into the sugar so that the natural lemon oils flavor and perfume the sugar. In a bowl, mix together the sugar and the zest from two lemons. I’m thinking that I may have to make this cake again for Father’s Day. He would come downstairs every morning and have a slice with his coffee.Īnd this is after he devoured most of these blueberry lemon bars! Maybe I’m finally making him a lemon convert? He’d tell me no. And Dan, my sworn lemon-averse husband, ate almost every last morsel of this pound cake. Lately, that obviously hasn’t been happening (thank God I haven’t had to wear jeans anywhere in almost two months). Usually when I bake, most of the treat goes to Dan’s office for his coworkers to enjoy. The flavor definitely reminds me of a really rich blueberry muffin. I mean, just look at all those blueberries! So good. The cake is dense (in a good way!) and rich, and each bite pops with bright lemon flavor and juicy blueberries. This recipe, thankfully, worked out extremely well. It’s torture! Especially when your house smells like sweet lemon and blueberries. LEMON BLUEBERRY CAKE FULL
Not only do you have to wait a full hour (usually) for this type of recipe to be ready, but then you really need to let it cool before removing from the pan and tasting it. No matter how many times I test a recipe or dream up a flavor combo, this type of baking gives my perfectionist personality a run for its money. You never really know how it’s going to come out until after it’s baked. Whenever I make pound cake or quick bread recipes, I cross my fingers. Not only do I put the lemon sugar IN the actual pound cake batter to sweeten and flavor it up, but I also sprinkle lemon sugar all over the top of this pound cake, so that as it bakes, the lemon sugar cooks into an irresistible crunchy citrus crust. The thing that takes this recipe over the top? The lemon sugar crust.
This recipe will win you major brownie points with anyone who loves blueberry and lemon together. Stock up on the ingredients before this weekend, friends! Make the special mom(s) in your life very happy this coming Sunday. It happens to be perfect for Mother’s Day as well.
So, this pound cake is basically everything. Say hello to the breakfast (dessert?) of my dreams.
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