This Lemon Blueberry Cake recipe is a super quick cake to put together and it is great when you want to bake something for someone, and you do not have a lot of time to assemble. I used a boxed pound cake recipe to speed up the process as this week was a busy one and I could attend to other things while it baked.
There is nothing like the sweet and tangy flavors of lemon and blueberry meshing together to make a tasty snack cake.
I like to make this for a light dessert or brunch item. I must have something to eat when I watch my food challenge shows at night or else I get real hungry.
Does that happen to you?
You can make it with frozen blueberries, but since I can usually get fresh ones, it use them.
Lemon Blueberry Cake Recipe
Lemon Blueberry Cake
- 1 cup sugar
- 1/2 cup butter
- 2 eggs
- 1 cup blueberries fresh or frozen
- 2 tablespoons fresh lemon juice
- 1 zest from one lemon
- 2 cups flour
- 3/4 cup sour cream
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons vanilla
Preheat oven to 350°
Grease a loaf pan or mini loaf pan with butter.
Rinse and drain blueberries and set aside.
In a large mixing bowl, add softened butter, eggs, sugar, sour craam and vanilla.
Add flour, baking powder and baking soda.
Add lemon juice, lemon zest and fold in rinsed blueberries gently.
Pour batter into pan.
- Bake 55 - 60 minutes until toothpick comes out clean
- You can bake this ahead of time. Just wrap the loaf (after cooling) tightly in plastic wrap and store at room temperature up to 4 days or refrigerate up to 10 days.
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What is your favorite eat while I watch TV snack?