I am not a baker, so I don’t know why I keep trying to make myself one. I love to cook, because I’m one of those people that likes to throw a little bit of this and a pinch of that into a dish. The precision needed to bake is a bit too time consuming for me to handle. I like quick. I ended up surprising my dad on Father’s Day with a breakfast fit for a king! He loved it. When planning I knew I really wanted to make something sweet to end the meal, so when I was browsing the web for something tasty and well EASY, I found this recipe by one of my favorite ladies, Natasha, and knew it would be a big hit with the fam. And although I thought I had an epic fail on my hands when my batter ended up being super thick and took WAY longer than noted to bake, it actually ended up being INSANELY delicious. Like lick your fingers, plate, fork and pan delicious. I’m definitely a chocolate dessert gal, so didn’t think I’d really enjoy this, but honestly, had to hold myself back from having the whole thing but more importantly my father loved it! If I can make this and not screw it up (even though I had many moments of panic) you can too! It would be the perfect dessert with a scoop of vanilla ice cream for your 4th of July BBQs!
Check out the recipe below, and definitely check out some of Natasha’s other yummy creations here, she’s got a ton I can’t wait to try! Really people, this cake was seriously amazing, tasted like the best blueberry muffin I ever had! Will be making it again for sure! Hope you think it was just as delicious as I did!
(Pre, During and Post bake!)
- 2 large eggs
- 1 cup granulated sugar
- 1 cup sour cream (8oz)
- 1/2 cup light olive oil or vegetable oil (I used canola)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 medium lemon zest and juice, divided
- 1/2 Tbsp corn starch
- 16 oz fresh blueberries (I only had 12 oz when I made this and it worked just fine!)
- Powdered sugar to dust the top
- Lightly butter a 9-inch spring-form pan and line the bottom with parchment. Preheat Oven to 375˚F. – I only have a 10-inch and it worked!
Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 min, or until light in color and thick. – I’m pretty sure I didn’t mix for 5 whole minutes
Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined.
Whisk together the 2 cups flour with 2 tsp baking powder then add to batter 1/3 at a time, whisking to incorporate with each addition (DO NOT OVERMIX). – I mixed the dry and the wet by hand with a wire whisk – I think that’s what this means? I hope…
Finally, add 1 Tbsp lemon juice and 1/2 Tbsp zest.
Rinse blueberries and drain well. In a medium bowl, toss blueberries with 1/2 Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains.
Pour half of batter into prepared spring-form pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway).
- Bake at 375˚F for 45 to 55 min (mine took an hour and 15 mins – my oven takes forever to actually heat up), or until a toothpick inserted in center comes out clean. Let cake rest in the pan 15-20 min then remove ring and cool until room temp or just warm.
- Serve dusted with powdered sugar – I think the dusting looks so pretty but do this RIGHT before you serve as the blueberries soak up the sugar and it’ll look like you never did it!