Lemon Blueberry Cake
Sweet, tangy , moist with blueberries this lemon blueberry cake is eggless and brightens any day. Fresh with full of flavors.
Equipment
- Oven
- Mixing bowls
- Cake pan/mould
Ingredients
For the Cake
- 1¾ cup All purpose Flour (210 grams) seived and levelled
- 1.5 tsp Baking Powder
- ¾ cup Granulated Sugar (150 gms)
- ½ tsp Salt
- ½ cup Sour Cream (120 gms)
- ¾ cup Milk (180 ml)
- ⅓ cup Unsalted butter (75 gms) melted or Oil
- 2 tbsp Lemon Juice
- Zest of a Lemon (save ½ tsp for glaze)
- 1 tsp Pure Vanilla optional
- 1 cup Blueberries fresh or frozen
To Prepare Glaze
- 3 tbsp Confectioner's or powdered Sugar
- 2 tsp Lemon Juice
- ½ tsp Lemon Zest
Instructions
Make Cake
- Preheat the oven to 350° F.
- Grease 8x½-inch or 9-inch loaf pan with nonstick spray or butter. dust with flour. Set aside.
- Seive all purpose flour, baking powder and salt.
- Coat blueberries with 2 tsp flour, mix gently and set aside.
- In a meduim mixing bowl, add sugar, oil, milk, sour cream, lemon juice, lemon zest, and vanilla. Mix to combine well.
- Add dry ingredients to wet mixture in batches and mix. Do not over mix. just combine both wet and dry ingredients together.
- Add blueberies and fold in the cake mixture.
- Tranasfer to greased pan and bake in preheated oven for 45-55 minutes or until a wooden skewer inserted into the center comes out clean.
- Remove the cake from the oven and transfer onto a wire rack. Allow the cake to cool 10 minutes before inverting on to plate.
Prepare Glaze
- While cake is cooling prepare glaze. Mix confectioner's sugar, lemon juice and lemon zest.Add few drops of lemon juice to avoid runny glaze.
- when cake is completely cooled pour glaze over. Slice and Serve.
Video
Notes
Storing Cake : Cake stays upto 3 day at room temperature and in refridgerator.