Last Updated on February 14, 2023
Here’s Natashas Kitchen Blueberry Lemon Cake recipe. Guaranteed the most delicious one you will ever taste.
Loaded with fresh blueberries and bright, lemony flavor, this Natashas Kitchen Blueberry lemon cake makes a lovely brunch or actually an anytime treat. It really bursts with wonderful natural flavors and is so incredibly refreshing! What we liked the most is that it’s not too sweet or too sour, but just right.
Natashas Kitchen Blueberry Lemon Cake
Ingredients
- 2 eggs
- 1 cup of sugar (preferably granulated)
- 1 cup of sour cream
- 1/2 cup of vegetable oil
- 1 teaspoon of vanilla extract
- a pinch of salt
- 2 cups of flour (preferably the all-purpose one)
- 2 teaspoons of baking powder
- 1 medium lemon
- 1/2 tablespoon of cornstarch
- 16 oz of fresh blueberries
- Powdered sugar
Additional notes:
If you can’t find fresh blueberries in any store, there is no need to hesitate to make this famous Natashas blueberry lemon cake. You can use the frozen ones without worry, the important thing is to let them thaw completely, drain them well of excess liquid and then toss them with cornstarch. The author of this recipe advises that in this case you definitely skip adding lemon juice.
Step-by-step guide
Step No. 1: Prepare the utensils & weigh the ingredients
There is no cake without this step, right? What you mustn’t miss is lightly butter a spring form pan. We always choose the 9-inch one, it turned out to be perfect for this cake. Also, if you want, it would be good to use baking paper to avoid possibly sticking the batter to the walls of the baking dish.
Finally, be sure to preheat the oven because otherwise, the end result could be a heavy, undercooked mess, and we are guessing you want to avoid that given the effort you are putting in. The right temperature depends on the power of your oven; we usually set the thermostat to 375˚F.
Step No. 2: Mix the wet ingredients
Beat 2 eggs and 1 cup of sugar using a handheld or stand mixer with a paddle attachment at the highest possible speed. On average, the whisking process lasts about 5 minutes, or in other words until the mixture is lightened in color and nice and thick.
After you get the desired texture, add 1 cup of sour cream, 1/2 cup of vegetable oil, 1 teaspoon of vanilla, and a little bit of salt. Turn on the mixer, but this time on the lowest speed, and beat until well combined.
Mix the dry ingredients
In a small, clean bowl, mix the dry ingredient, that is, 2 cups of flour with 2 teaspoons of baking powder, and then add the dry ingredients to the wet ingredients. It is important to do this slowly, 1/3 at a time whisking to combine nicely between each addition.
It is essential to do the whole process slowly and without exaggeration, because overmixing the batter can make the cake quite dense and ruin your entire effort.
The last part of this step is about the most indispensable ingredient of this Natashas Kitchen Blueberry lemon cake, which is as you can guess fresh lemon, therefore, add 1 tablespoon of lemon juice and 1/2 tablespoon of lemon zest to the batter and that would be it.
Step No. 3: Prepare the blueberries
Almost every lemon blueberry cake recipe advises the use of fresh lemons and blueberries, and so is the case with this one.
Preparing blueberries isn’t complicated and won’t take too much of your time. All you have to do is wash and drain them and place them in a large bowl where you will mix them with 1/2 tablespoon of cornstarch and 1 teaspoon of lemon juice.
You will probably notice that the berries won’t quite pick up the entire cornstarch, but don’t worry, it’s even better because it will prevent them from sinking to the bottom. P. S. We have already stated earlier what to do if you use frozen ones, so we recommend that you return to that section if you cannot find fresh ones.
Step No. 4: Combine lemon cake mix with blueberries
Remember the form pan from the first step? Well, it’s finally time to use it! This is also the last step before baking the cake. Therefore, in this step, you should pour half of the batter into the spring form pan and then even it out the top using a spatula.
Once done, sprinkle half of the blueberries evenly over the batter, and then pour over the other half of the batter. What to do with the rest of the blueberries? No, you shouldn’t throw them away or eat them; on the contrary, the berries should be sprinkled evenly on top. Pro tip: try to push them about halfway into the batter for the best results.
Step No. 5: It’s time to bake
After you are done, all you have to do is put the cake in the preheated oven for 45 to 60 minutes, depending on the power of your oven, there is no universal rule. If you aren’t sure whether the cake is baked, you can test it with a toothpick. Simply stick it in the cake and take it out immediately. If the toothpick is completely dry or there are only a few small pieces of cake on it, it is ready to be taken out of the oven.
In our opinion, this cake is perfect on its own, but you can also serve it with frostings according to your taste. For example, our personal favorite besides this one is the Blueberry lemon bundt cake with lemon glaze. Finally, don’t forget to dust it with a generous amount of powdered sugar.
Wrapping Up
Juicy, neither too sweet nor too sour, this cake will truly fix even the hardest day. It is the perfect dessert for spring celebrations as well as all kinds of get-togethers.
What is your opinion on this Natashas Kitchen Blueberry lemon cake, will you try it soon? Let us know in the section below.
Recommended: Why Does Fondant Taste Bad? 3 Types And Making Them Good
Natashas Kitchen Blueberry Lemon Cake: 5 Effortless Steps To The Tastiest Experience Ever
Ingredients
- 2 eggs
- 1 cup of sugar, preferably granulated
- 1 cup of sour cream
- 1/2 cup of vegetable oil
- 1 teaspoon of vanilla extract
- a pinch of salt
- 2 cups of flour, preferably the all-purpose one
- 2 teaspoons of baking powder
- 1 medium lemon
- 1/2 tablespoon of cornstarch
- 16 oz of fresh blueberries
- Powdered sugar
Instructions
- Prepare the utensils & weigh the ingredientsThere is no cake without this step, right? What you mustn’t miss is lightly butter a spring form pan. We always choose the 9-inch one, it turned out to be perfect for this cake. Also, if you want, it would be good to use baking paper to avoid possibly sticking the batter to the walls of the baking dish.Finally, be sure to preheat the oven because otherwise, the end result could be a heavy, undercooked mess, and we are guessing you want to avoid that given the effort you are putting in. The right temperature depends on the power of your oven; we usually set the thermostat to 375˚F.
- Mix the wet ingredients. Beat 2 eggs and 1 cup of sugar using a handheld or stand mixer with a paddle attachment at the highest possible speed. On average, the whisking process lasts about 5 minutes, or in other words until the mixture is lightened in color and nice and thick.After you get the desired texture, add 1 cup of sour cream, 1/2 cup of vegetable oil, 1 teaspoon of vanilla, and a little bit of salt. Turn on the mixer, but this time on the lowest speed, and beat until well combined.Mix the dry ingredientsIn a small, clean bowl, mix the dry ingredient, that is, 2 cups of flour with 2 teaspoons of baking powder, and then add the dry ingredients to the wet ingredients. It is important to do this slowly, 1/3 at a time whisking to combine nicely between each addition.It is essential to do the whole process slowly and without exaggeration, because overmixing the batter can make the cake quite dense and ruin your entire effort.The last part of this step is about the most indispensable ingredient of this Natashas Kitchen Blueberry lemon cake, which is as you can guess fresh lemon, therefore, add 1 tablespoon of lemon juice and 1/2 tablespoon of lemon zest to the batter and that would be it.2 eggs, 1 cup of sugar, preferably granulated, 1 cup of sour cream, 1/2 cup of vegetable oil, 1 teaspoon of vanilla extract, a pinch of salt, 2 cups of flour, preferably the all-purpose one, 2 teaspoons of baking powder, 1 medium lemon
- Prepare the blueberriesAlmost every lemon blueberry cake recipe advises the use of fresh lemons and blueberries, and so is the case with this one.Preparing blueberries isn’t complicated and won’t take too much of your time. All you have to do is wash and drain them and place them in a large bowl where you will mix them with 1/2 tablespoon of cornstarch and 1 teaspoon of lemon juice.You will probably notice that the berries won't quite pick up the entire cornstarch, but don't worry, it's even better because it will prevent them from sinking to the bottom. P. S. We have already stated earlier what to do if you use frozen ones, so we recommend that you return to that section if you cannot find fresh ones.1/2 tablespoon of cornstarch, 16 oz of fresh blueberries
- Combine lemon cake mix with blueberriesRemember the form pan from the first step? Well, it's finally time to use it! This is also the last step before baking the cake. Therefore, in this step, you should pour half of the batter into the spring form pan and then even it out the top using a spatula.Once done, sprinkle half of the blueberries evenly over the batter, and then pour over the other half of the batter. What to do with the rest of the blueberries? No, you shouldn’t throw them away or eat them; on the contrary, the berries should be sprinkled evenly on top. Pro tip: try to push them about halfway into the batter for the best results.
- It's time to bakeAfter you are done, all you have to do is put the cake in the preheated oven for 45 to 60 minutes, depending on the power of your oven, there is no universal rule. If you aren’t sure whether the cake is baked, you can test it with a toothpick. Simply stick it in the cake and take it out immediately. If the toothpick is completely dry or there are only a few small pieces of cake on it, it is ready to be taken out of the oven.In our opinion, this cake is perfect on its own, but you can also serve it with frostings according to your taste. For example, our personal favorite besides this one is the Blueberry lemon bundt cake with lemon glaze. Finally, don't forget to dust it with a generous amount of powdered sugar.Powdered sugar
Notes
