Our lemon blueberry cake has a texture very similar to pound cake. Thanks to melted butter, eggs, and cream, the texture is tight-knit, moist, and very tender. We make this in a square baking pan, but a tall (at least 2 inches) round 8-inch or 9-inch cake pan will also work. To minimize all the blueberries sinking to the bottom of the cake (some will, anyway), we first add plain batter without any blueberries added to the bottom of the baking pan. Then, we combine the blueberries with the remaining batter and spread it on top of the first blueberry-free layer.
372 kcal
/serving
1h
Serves
9
Easy
American
Ingredients
- 8 tbsp unsalted butter, melted and cooled (115 g)
- 1 1/3 cups all-purpose flour (170 g)
- 1 1/4 tsp baking powder
- 1/4 tsp sea salt
- 1 cup (240ml) plus 3 tbsp granulated sugar (240 g)
- 1/2 tsp ground cinnamon
- 2 tsp lemon zest
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 3 large eggs at room temperature
- 1/3 cup heavy cream (80 ml)
- 2 cups (480ml) fresh blueberries, about 1 pint blueberries (280 g)
- 2 cups (480ml) homemade whipped cream, optional
Preparation
Not specified
Cooking
- Prep: Center a rack in the oven and heat to 350°F (177°C).
- Butter and flour an 8- or 9-inch (23cm) square pan.
- Mix dry ingredients: Whisk the flour, baking powder, and salt in a medium bowl.
- Make flavored sugar: In a separate bowl, rub the sugar, cinnamon, lemon zest, vanilla, and almond extract together until the sugar is moist and fragrant.
- (Use your fingers to rub the aromatics into the sugar.).
- Mix wet ingredients: Whisk the eggs into the flavored sugar until blended, then whisk in the cream.
- Make batter: Switch to a large rubber spatula.
- Add the dry ingredients in three additions, stirring gently until just incorporated and the batter is smooth.
- Fold in the melted butter in two additions.
- The batter will be thick.
- Layer the batter: Spread about one-third of the plain batter into the bottom of the prepared pan (without any berries).
- Then, fold all but a handful of the blueberries into the remaining batter.
- Spoon this blueberry batter over the first layer and smooth the top.
- Scatter the reserved berries over the surface.
- Bake: Bake for 50 to 60 minutes, or until a knife inserted into the center comes out clean.
- Transfer the pan to a wire rack and cool for 5 minutes.
- Remove the cake from the pan, place it right-side up on the rack, and let it cool completely.
- Serve with whipped cream.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
372
Calories
5.1g
Protein
4% DV
48.1g
Carbs
16% DV
18.4g
Fat
24% DV
1.4g
Fiber
4% DV
31.3g
Sugars
132mg
Sodium
9% DV
110mg
Cholesterol
31% DV
| Diet Type | Low Sodium |
| Health Labels | Low Potassium Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free Kosher |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
