Fresh or frozen blueberries can be used in this easy cake.
- Ready in
- 2 eggs
- 1 cup granulated sugar
- 1 cup sour cream
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 lemon zest and juice, divided
- 1 pound blueberries *If using frozen blueberries, thaw in the fridge and drain. In step 4, toss with 1 tablespoon cornstarch (Do not add lemon juice to blueberries.)
- 1 tablespoon cornstarch
- powdered sugar
Preheat oven to 375 degrees. Beat eggs and sugar with whisk attachment on high speed until lightened in color and thick consistency. Add sour cream, oil, vanilla and salt, then whisk on low until well combined. In a separate bowl combine the flour and baking powder. Add into the batter ¼ at a time, whisking between each addition. Add 1 tablespoon lemon juice and ½ tablespoon lemon zest and whisk to combine. Rinse blueberries and drain well. In a medium bowl, toss blueberries with 1 tablespoon cornstarch and 1 teaspoon lemon juice stirring until well combined and no dry starch remains. (If using frozen blueberries, refer to note at the beginning). Pour half the batter into a cast iron pan and top with blueberries. Add remaining batter to cover the blueberries. Bake at 375 until golden, about 20-25 minutes. Let the cake cool and dust with desired amount of powdered sugar, then serve.
Reader Judy Roberts had a question about how to make this cake if you don’t have a 12-inch skillet. She said, “I made the lemon-blueberry cake in a 10-inch, deep-dish glass pan and it turned out beautifully. I think the 12-inch skillet would have been too large. To adjust for the difference between cast-iron and glass, I baked the cake at 375 for about 40 minutes. Also, the recipe does not mention greasing the pan, which may not be necessary for cast iron, but I greased and floured my glass dish. Hope that helps!
“Also, I found this for converting cast-iron recipes to baking dishes.”