Lemon Blueberry Cake

Name: Lemon Blueberry Cake (Elevated)
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: French
Ingredients: 2 cups Cake Flour; 1 1/2 cups Superfine Sugar; 2 tsp Baking Powder; 1/4 tsp Baking Soda; 1/4 tsp Sea Salt; 1/2 cup Extra Virgin Olive Oil; 3 Large Eggs; 1/2 cup Full-Fat Sour Cream; 1/4 cup Lemon Juice-freshly squeezed; 2 tbsp Lemon Zest; 1 tsp Vanilla Bean Paste; 1 1/2 cups Wild Blueberries; 1 cup Crème Fraîche; 1/2 cup Powdered Sugar; 1 tbsp Lemon Juice

⏱1h 30m

👥8 servings

🔥320 cal

Hard

🍽️French

A sophisticated lemon blueberry cake using high-quality olive oil for a moist crumb and a tangy crème fraîche glaze for a luxurious finish.

2 cups Cake Flour

1 1/2 cups Superfine Sugar

2 tsp Baking Powder

1/4 tsp Baking Soda

1/4 tsp Sea Salt

See all 15 ingredients ↓

(0 reviews)

⏱1h 30m

👥8 servings

🔥320 cal

Hard

🍽️French

A sophisticated lemon blueberry cake using high-quality olive oil for a moist crumb and a tangy crème fraîche glaze for a luxurious finish.

#cake #lemon #blueberry #olive oil #crème fraîche #dessert #baking

Instructions

Preheat oven to 325°F (160°C). Grease and flour a 9-inch springform pan.
In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, whisk together the Olive Oil, Eggs, Sour Cream, Lemon Juice, Lemon Zest, and Vanilla Bean Paste.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Gently fold in the Wild Blueberries.
Pour batter into the prepared springform pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the Crème Fraîche Glaze by whisking together Crème Fraîche, Powdered Sugar, and Lemon Juice until smooth.
Let the cake cool completely in the pan before removing the sides. Drizzle with the Crème Fraîche Glaze.

Ingredients

2 cups 240 g Cake Flour
1 1/2 cups 300 g Superfine Sugar
2 tsp 10 mL Baking Powder
1/4 tsp 1.25 mL Baking Soda
1/4 tsp 1.25 mL Sea Salt
1/2 cup 120 mL Extra Virgin Olive Oil
3 3 Large Eggs
1/2 cup 120 mL Full-Fat Sour Cream
1/4 cup 60 mL Lemon Juice-freshly squeezed
2 tbsp 30 mL Lemon Zest
1 tsp 5 mL Vanilla Bean Paste
1 1/2 cups 180 g Wild Blueberries
1 cup 240 g Crème Fraîche
1/2 cup 60 g Powdered Sugar
1 tbsp 15 mL Lemon Juice

Equipment

9-inch springform pan
Mixing bowls
Whisk
Toothpick

Instructions

Preheat oven to 325°F (160°C). Grease and flour a 9-inch springform pan.
In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, whisk together the Olive Oil, Eggs, Sour Cream, Lemon Juice, Lemon Zest, and Vanilla Bean Paste.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Gently fold in the Wild Blueberries.
Pour batter into the prepared springform pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the Crème Fraîche Glaze by whisking together Crème Fraîche, Powdered Sugar, and Lemon Juice until smooth.
Let the cake cool completely in the pan before removing the sides. Drizzle with the Crème Fraîche Glaze.

Nutrition per serving

Calories 320

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Lemon Blueberry Cake

Lemon Blueberry Cake

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