Easy Lemon Blueberry Cake Recipe

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

Coconut oil is a healthier fat alternative.

sugar

🥗Healthier: honey

Honey is a natural sweetener with additional nutrients.

Preheat the oven to 350°F (175°C).

In a large bowl, combine 2 cups of all-purpose flour, 1 and 2/3 cups of granulated sugar, 1/4 teaspoon of kosher salt, and 1 and 1/2 teaspoons of baking powder. Whisk together.

Reserve 1 tablespoon of the dry mixture and set aside.

In a stand mixer, add 3/4 cup of softened butter and mix on medium until creamy.

Add the dry ingredients into the butter and mix on medium-low until crumbly.

In a medium bowl, combine 1/2 cup of sour cream, 1/2 cup of whole milk, 1 tablespoon of lemon zest, 3 tablespoons of lemon juice, 3 egg whites, and 1 tablespoon of vanilla extract. Whisk until smooth.

Combine the reserved dry mixture with the blueberries and toss to coat.

With the mixer running on low, drizzle in the wet mixture until combined.

Fold in the blueberries gently.

Prepare three 6-inch cake pans by buttering and flouring them, and adding a parchment round at the bottom.

Distribute the batter evenly into the pans, ensuring even distribution of blueberries.

Optionally, wrap wet baking strips around the pans to prevent doming.

Bake in the preheated oven for about 30 minutes or until the center is springy to the touch.

While the cakes bake, prepare decoration by placing 1/2 cup of blueberries on a plate and freezing them.

In a small saucepan, combine 1 cup of fresh blueberries, 1 tablespoon of water, 1 tablespoon of lemon juice, and 1 tablespoon of sugar. Cook over medium-low heat until reduced.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens