Blueberry and lemon are two flavors that are made to go together. Something so simple as fresh blueberries, a sprinkle of sugar, and a squeeze of lemon on crepes or thin pancakes is absolutely delightful. These two flavors are also great together in baked goods. Whether it's muffins, pancakes, or cakes, they are all delicious.
This cake is my latest creation with the blueberry and lemon combination. The basic cake recipe is Ina Garten's Lemon Yogurt Cake which can be found in her Barefoot Contessa at Home cookbook. I love the nice bright lemon flavor of this cake on it's own, but it is fantastic with the blueberries added!
Blueberry Lemon Cake
The original recipe is for a 8 1/2" x 4 1/4" x 2 1/2" loaf cake, but it bakes beautifully in a 9-inch round cake pan.
For Cake:
1 1/2 cups + 1 tablespoon all purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole milk yogurt
1 1/3 cups sugar, divided
3 eggs
2 teaspoons grated lemon zest
1/2 teaspoon vanilla
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
1-4 ounce package of fresh blueberries, rinsed and dried
For Glaze:
1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice
Instructions:
Preheat oven to 350°F. Line the bottom of a 9"round cake pan with parchment paper and spray with nonstick cooking spray; set aside. Sift together 1 1/2 cups flour, baking powder, and salt in a to a medium size bowl; set aside. In a large bowl, whisk together yogurt, 1 cup sugar, eggs, lemon zest, and vanilla. Slowly add the dry ingredients to the wet; mix until just combined. Using a rubber spatula and fold in oil into batter until fully incorporated. Toss blueberries in about a tablespoon of flour (this is to prevent them from sinking to the bottom of the pan while baking), then fold them into the batter. Pour batter into prepared pan. Bake for about 30-40, or until set and a toothpick inserted in the center comes out clean. While the cake is baking, combine the remaining 1/3 cup sugar and 1/3 cup lemon juice in a small saucepan and cook over medium heat until the sugar is dissolved and the mixture becomes clear; set aside. When the cake is done, let cool in pan for 10 minutes before removing it and placing it on a cooling rack placed over a baking sheet. Using a wooden skewer or toothpick (toothpick holes will be less noticeable), poke holes throughout the cake. Pour the lemon sugar mixture over the cake while still warm, allowing the syrup to soak into the cake. Cool the cake completely. In a small bowl, whisk together powdered sugar and 2 tablespoons of lemon juice to form a glazed. Pour glaze over the cake. Slice and serve on its own or with more fresh blueberries and/or other fresh berries, and/ or whipped cream.
Makes 6-8 servings.
Enjoy!
