Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 3 large eggs
- 2 teaspoons lemon zest
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in lemon zest, lemon juice, and vanilla extract.
- Gradually add dry ingredients to wet mixture, alternating with sour cream, beginning and ending with dry ingredients.
- Gently fold in blueberries.
- Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool completely before frosting.
- Top with lemon glaze and decorate with additional blueberries if desired.
Notes
- Ensure blueberries are dry before adding to prevent color bleeding.
- Adjust baking time based on your oven to prevent overbaking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 340 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg