This super moist cake is worth the short amount of time it takes to put together! It’s so lemony and the glaze on the top balances out the whole thing.
I talk a lot about food, I am sure you have noticed. I can do without on a whole lot of things but feel if I am putting good solid soul nourishing food before my family that I am a rich person indeed! There have been many hours around our kitchen table with stories and laughter. It is just a place we like to be!
Blueberry Lemon Cake Recipe
1 Cup of Sugar
2 Large Eggs
1 Cup of Stoneyfield Vanilla Yogurt (you can use sour cream if you like)
1/2 Cup Vegetable Oil
1 Teaspoon Vanilla extract
1/4 Teaspoon salt
2 Teaspoons Baking Powder
1/2 Tablespoon of Corn Starch
16 oz of Fresh Blueberries (you can use frozen but it will turn your batter blue)
1 1/2 Cups Confectionery Sugar
3 Tablespoons of Milk
1 Tablespoon Vanilla Extract
If your sugar is lumpy it’s best to sift it before mixing up the glaze.
Just mix all three ingredients and pour onto cake.
If you don’t have a nonstick version like these just spray with cooking spray and then flour your pans.
Preheat Oven to 375 Degrees
Add the eggs and sugar to your mixing bowl and mix on medium for five minutes. The mixture will look a nice creamy very light yellow color. Now add in the oil and the yogurt and mix until combined.
Combine the dry ingredients: flour, baking powder and salt. Mix well.
1/3 at a time mix the dry ingredients into the wet. On the last addition add in the lemon zest. Mix just until all dry ingredients are incorporated. Add blueberries.
Pour into spring foam pan and bake at 375 degrees for 45-55 minutes until toothpick comes clean when checked.
Cool for ten minutes and remove from spring foam pan. Let cool for about forty minutes.
Make glaze and pour onto middle of top of cake, letting it cascade down the sides.
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