Easy Blueberry-Lemon Cake
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Easy Blueberry-Lemon Cake

Easy Blueberry-Lemon Cake

with Whipped Cream

This show-stopping sour cream cake is the perfect addition to your Mother's Day brunch table! Blueberry jam brings a burst of colour and sweetness, while flecks of lemon zest give it a bright, citrusy lift! And because every mom deserves a bit of luxury: serve it with a healthy dollop of whipped cream!

Allergens:
Wheat
•Egg
•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

cup

All-Purpose Flour

(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)

unit(s)

Egg

(Contains Egg)

unit(s)

Blueberry Jam

1 unit(s)

Sour Cream

cup

White Sugar

(May contain Wheat, Sesame, Soy, Fish, Crustaceans, Milk, Peanuts, Egg, Triticale, Mustard, Sulphites, Tree nuts)

tsp

Baking Powder

(May contain Mustard, Peanuts, Crustaceans, Tree nuts, Sulphites, Wheat, Egg, Sesame, Soy, Milk, Fish, Triticale)

unit(s)

Lemon

mL

Cream

(Contains Milk)

Not included in your delivery

cup

Milk*

tsp

Salt*

tbsp

Oil*

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Nutrition Values

Calories640 kcal
Fat22 g
Saturated Fat13 g
Carbohydrate102 g
Sugar65 g
Dietary Fiber2 g
Protein8 g
Cholesterol110 mg
Sodium210 mg
Trans Fat0.2 g
Potassium75 mg
Calcium175 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper
•Zester
•Large Bowl
•Whisk
•Measuring Spoons
•Measuring Cups
•8x8" Baking Dish
•Medium Bowl

Cooking Steps

Prep
1
  • Line a 9x5-inch loaf pan with parchment paper. (NOTE: If you do not have a loaf pan, use an 8x8-inch parchment-lined baking dish). Set aside.
  • Zest, then juice lemon.
  • Whisk together egg, blueberry jam, lemon juice, 2 tbsp oil and 3/4 cup sugar in a large bowl.
  • Add sour cream, 1/2 cup milk, half the lemon zest, baking powder and 1/4 tsp salt. Whisk to combine. (NOTE: Your egg mixture may look curdled, that's okay! The mixture will come together when the flour is added.)
Combine cake mixture
2
  • Slowly add flour to the large bowl with egg mixture. Whisk until just combined. (NOTE: Don’t over mix the batter; this takes the air out, resulting in a denser cake!)
Bake cake
3
  • Transfer cake mixture to the prepared loaf pan.
  • Bake in the middle of the oven until cooked through, 45-50 min (25-30 min for an 8x8-inch baking dish).
  • At the 45 min mark, insert a toothpick into the middle of the cake. If the toothpick comes out clean, the cake is done. If not, continue baking for another 5 min.
Finish and serve
4
  • When cake is cooked through, carefully remove from the oven and set aside to cool, 10 min.
  • Remove cake from the loaf pan, then transfer to a wire rack to cool, 1 hr.
  • Just before serving, add cream, remaining lemon zest and remaining sugar to a medium bowl. Using a whisk or electric beater, whisk until stiff peaks form, 1-3 min.
  • Cut cake into slices. Dollop whipped cream over top.