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)
2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup butter, at room temperature
1 cup sugar
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
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!