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90-Min Tender Blueberry Cake Recipe

TahiraJaved
90-Min Tender Blueberry Cake Recipe
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Glazed Blueberry Cake Slice
TahiraJaved

90-Min Tender Blueberry Cake Recipe

This Blueberry Cake is a one pan, one bowl bake with a tender sour cream crumb, juicy berries in every slice, and a bright lemon glaze that sets into a thin, shiny shell. Tossing the berries in flour keeps them from sinking, and creaming the butter and sugar until fluffy gives the cake its soft, buttery texture. It works equally well for brunch or dessert, and keeps well for several days.
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Prep Time 15 minutes
Cook Time 45 minutes
Cool and Glaze Time: 30 minutes
Servings: 10 People
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the Blueberry Cake:
  • 1 3/4 cups all purpose flour plus 1 tbsp for tossing the berries
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 cup full fat sour cream at room temperature
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 1 tbsp fresh lemon juice
  • 1 1/2 cups fresh blueberries
  • 1 tbsp coarse sugar for sprinkling
For the Lemon Glaze:
  • 3/4 cup powdered sugar
  • 1 to 2 tbsp fresh lemon juice
  • Pinch of salt

Equipment

  • 1 9 inch round cake pan or springform pan bakes the cake into one even round
  • 1 Parchment paper lines the bottom so the cake releases cleanly
  • 1 Hand mixer or sturdy whisk creams the butter and sugar until fluffy
  • 1 Fine grater or zester removes the lemon zest without the bitter white pith
  • 1 Wire rack cools the cake evenly before glazing

Method
 

  1. Whisk flour, baking powder, baking soda, and salt.
  2. Cream butter and sugar 3 minutes; beat in eggs, vanilla, zest, and lemon juice.
  3. Alternate adding the dry mixture and sour cream, mixing just until combined.
  4. Fold in blueberries tossed in 1 tablespoon flour.
  5. Spread into a lined 9 inch pan, sprinkle with coarse sugar, and bake at 350°F for 40 to 45 minutes.
  6. Cool in the pan 15 minutes, then on a rack 15 minutes.
  7. Whisk the glaze ingredients and drizzle over the just warm cake.
    8. Toss the blueberries in flour before folding them in, and glaze the cake only when it is just warm; these two steps prevent sinking berries and a melted glaze.

Notes

  • Use room temperature butter, eggs, and sour cream for a smooth batter.
  • Mix only until the flour disappears to keep the cake tender.
  • Loosely tent the cake with foil if the top browns before the center is done.
  • A springform pan makes it easy to release the cake without flipping it.
STORAGE: Store covered up to 2 days, refrigerate up to 5 days, or freeze unglazed up to 3 months.

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