Recipe: Blueberry Lemon Cake

Since we became first time home buyers I’ve been thinking about goodies I can make for our fellow condo association members to make a good impression (can’t hurt, right?). I made Smitten Kitchen’s Lemon Anything Cake this weekend for our breakfast during the week and the search has ended. This is the perfect treat to bake and give to a neighbor (or friend or coworker or for any situation really, it’s that darn good). I had the recipe bookmarked for a while and when I saw fresh summer blueberries at the farmers market this past weekend, I knew it was go time.

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Smitten Kitchen’s Lemon Anything Cake (Adapted by me as Blueberry Lemon Cake)
1.5 cups flour (I used half whole wheat, half AP)
2 tsp. baking powder
1/2 tsp. kosher salt
1 cup plain whole milk yogurt
1 cup sugar
3 eggs
2 tbsp. lemon zest (approximately 3 lemons)
1 tsp. pure vanilla extract
1/2 cup canola oil
1 pint (1/2 cups) fresh summer blueberries
2/3 cup freshly squeezed lemon juice

In your KitchenAid stand mixer (or in a bowl) mix all of your dry ingredients together (flour, baking powder, salt, sugar). When that is combined add in all of your wet ingredients (yogurt, eggs, vanilla, oil, lemon juice). Make sure everything is combined, you’ll probably have to scrape down the inside of your mixer bowl a few times.

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In the meantime, wash and then zest your lemons. Add to your zest to the batter and mix in thoroughly.

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Wash your blueberries and add those in next. Gently mix into your batter, you don’t want to pulverize them in there. Scoop your batter into a greased bread pan and bake on 350 degrees for 1 hour, rotating halfway through.

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Leave the baked cake in the pan for 10-15 minutes right after it comes out of the oven. Then transfer it to fully cool onto a wire rack. Don’t cut the cake before it’s cooled though, it needs time to set or you’ll hack it apart.

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This cake came out so delicious, I impressed myself on this one for sure. The cake is moist, soft, sweet, fresh, and the lemon and blueberry flavors perfect compliment each other. This has been great for breakfast with a cool glass or milk but would also be amazing as dessert with a scoop of vanilla ice cream.

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About Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.
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11 Responses to Recipe: Blueberry Lemon Cake

  1. John Serpico says:

    And you didn’t even toss the blueberries in flour first!

  2. Jenny's HFoP says:

    YUM!! Can I be your “neighbor”?? Looks like we’re both on a major berry kick right now :)

  3. Ann says:

    Looks amazing! I thought the same thing as John – your blueberries are wonderfully distributed without being tossed in flour – you have the magic touch! The blueberry lemon cake looks delicious and I KNOW if I was your neighbor, I’d be thrilled!

  4. Dolores Antonino says:

    Now I have to hit the local blueberry patch – this looks too good not to try.

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