Thursday, August 16, 2012

A SUPER Moist Blueberry Cake

As a baker living in New England I can always appreciate discovering a new and successfully delicious recipe that calls for blueberries. I adore baking with fresh blueberries.  Baking with frozen blueberries isn't too shabby either.....especially if I have picked them fresh myself and frozen them for later use.




I whipped up this lovely blueberry yumminess of a cake with some freshly picked blueberries.  And the recipe that I used did not disappoint.  The cake came out with a wonderful flavor and gorgeous texture.  What more could you ask for in a cake?!  I do have to say that having both yogurt and sour cream as ingredients in this recipe leaves NO room for a dry cake.  This cake is super moist.  Greek or regular yogurt can be used along side the sour cream.  I chose to use Greek lemon yogurt as I thought it was pair well with the blueberries.  Plain or vanilla Greek yogurt would work fine too if you wish to tone down the lemon flavoring in the cake.

  I do have to admit that I was patting myself on the back when I took my first bite of this cake as it tasted SO good.  I remember thinking, "Goodness, I could sell this cake with NO problem!" - meaning that it came out so nicely that I envisioned setting up shop in front of my house and holding out a sign advertising "Blueberry Lemon Cake For Sale" because I was so impressed with the cake.  I highly recommend you make this cake yourself! 



I topped off the cake with a dusting of powdered sugar.  Next time I think I will drizzle it with a lemon glaze. YUM.


Blueberry Lemon Cake
(recipe discovered on the blog, The Martha in Me)

Ingredients:

2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup butter, at room temperature
1 cup sugar
4 eggs
1 tsp vanilla extract
1/2 cup sour cream
1/2 cup yogurt (Greek or regular is fine...I used lemon Greek yogurt)
2 cups blueberries (I used FRESH)
2 Tbsp freshly grated lemon zest

Directions:

1. Preheat oven to 350 degrees F. Grease and flour well your cake pan(s) of your choice.  I used my favorite kind of cake pan....a bundt cake pan.

2.In a medium bowl whisk together flour, baking powder and salt.  Set bowl aside.

3. Combine sour cream and yogurt in a small bowl.  Set bowl aside.

3. Cream together butter and sugar together until light and fluffy. Add in eggs, one at a time, beating well between each addition. Beat in vanilla extract.

4.  Add in flour mixture to the butter/sugar/egg mixture alternately with the sour cream/yogurt mixture.

5.In a medium bowl toss together the blueberries, lemon zest and 1 tsp flour.  Gently fold in blueberries to the cake batter.

6. Pour batter in prepared pan and bake for 60-70 minutes.  Cool in pan for 20 minutes before inverting cake to a serving plate.



Happy Blueberry Lemon Cake Baking!


10 comments:

  1. Blueberries go so well with lemon, Avril! It's a real beauty and I'd buy it from you if you set up a stand in my neck of the woods:)

    ReplyDelete
  2. You know I love anything blueberry, this looks delicious :)
    mickey

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  3. I love blueberry and lemon together! Beautiful cake!!

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  4. This looks and sounds delicious!!!!

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