Lemon Blueberry Cake
This one feels especially right this time of year — fresh blueberries, bright lemon, and a simple cake that works just as well for brunch as it does with an afternoon coffee. It’s the kind of recipe that feels easy to pull together, but still a little special.
I always love baking with what’s in season, and this combination is one I come back to every spring and summer
Ingredients
3 large eggs
1 1/4 cup (250g) sugar
Zest of 2 + lemons
1/2 cup (110g) refined
olive oil or coconut oil *melted
1/4 cup (60g) fresh lemon juice
1 cup (240g) plain Greek yogurt*
1 tsp vanilla extract
2 tsp baking powder
1/2 tsp kosher salt
1 1/2 cups (195g) all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
1+ cups fresh blueberries* (wild optional)
Powdered sugar, for dusting
Instructions:
Place the eggs in a bowl of warm water (to bring to room temperature) and set aside.
Preheat the oven to 350F. Grease a 9” springform pan with nonstick spray and line the bottom with parchment paper.
In a large bowl, combine the sugar and lemon zest and use your fingers to rub the zest into the sugar.
Then whisk in the olive oil, followed by the room temperature eggs until well combined. Then whisk in the lemon juice, yogurt, and vanilla.
Whisk in the baking powder and salt to distribute, then whisk in the flour. Pour the batter into the pan and sprinkle with some frozen wild blueberries (optional).
Bake for 45 to 50 minutes or until the cake is evenly puffed and the center softly springs back when gently poked.
Allow to cool at room temperature for about 30 to 45 minutes or until it’s just slightly warm. Then dust with powdered sugar, slice and enjoy!