Easy Blueberry-Lemon Cake
with Whipped Cream- Wheat
- Egg
- Milk
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Triticale
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!
Ingredients
cup
All-Purpose Flour
(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
unit(s)
Egg
(Contains: Egg)
unit(s)
Blueberry Jam
1 unit(s)
Sour Cream
cup
White Sugar
(May be present: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
g
Baking Powder
(May be present: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat, Triticale)
unit(s)
Lemon
mL
Cream
(Contains: Milk)
Not included in your delivery
tsp
Salt*
tbsp
Oil*
cup
Milk*
Nutrition Values
Utensils
Cooking Steps
- 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.)
- 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!)
- 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.
- 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.
