2 ½all-purpose flour (315g), plus 1 tbsp for the berries
2 ½tspbaking powder
½tspfine salt
1 ½granulated sugar (300g)
2tbsplemon zest (about 2 lemons)
½cupunsalted butter, softened (113g)
⅓cupneutral oil (75ml)
3large eggs, room temperature
1cupbuttermilk, room temperature (240ml)
¼cupfresh lemon juice
1 ½blueberries, fresh or frozen
Blueberry Sauce
2blueberries, fresh or frozen
⅓cupgranulated sugar
2tbspfresh lemon juice
1tbspcornstarch
Lemon Whipped Cream
1 ½cold heavy cream (360ml)
½cuppowdered sugar (60g)
1tbsplemon zest
1
Preheat. Heat the oven to 350°F (175°C). Grease a 9x13-inch baking pan.
2
Mix dry ingredients. Whisk the flour, baking powder, and salt in a bowl.
3
Cream. Rub the lemon zest into the sugar with your fingertips. Beat with the butter and oil until light and fluffy, 2–3 minutes. Beat in the eggs one at a time.
4
Combine. On low speed, add the flour mixture in three parts, alternating with the buttermilk and lemon juice. Toss the blueberries with 1 tbsp flour and fold them in.
5
Bake. Spread the batter in the pan and bake 28–32 minutes, until a toothpick in the center comes out clean.
6
Make the sauce. Meanwhile, simmer the sauce blueberries, sugar, lemon juice, and cornstarch over medium heat, stirring, for about 5 minutes until thick and glossy.
7
Poke and soak. Cool the cake 10 minutes. Poke holes all over it with the round handle of a wooden spoon, about 1 inch apart. Pour the warm sauce over and spread it into the holes.
8
Chill and top. Cool completely, then refrigerate 1 hour. Whip the cream, powdered sugar, and lemon zest to soft peaks and spread over the cake. Slice and serve.
Nutrition Facts
15 servings
Serving size
1 piece
Amount per serving
Calories405
% Daily Value *
Total Fat21g27%
Saturated Fat 10g50%
Trans Fat 0g
Cholesterol88mg30%
Sodium190mg9%
Total Carbohydrate55g20%
Dietary Fiber 1g4%
Total Sugars 33g
Protein5g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Lemon Cake
2 ½all-purpose flour (315g), plus 1 tbsp for the berries
2 ½tspbaking powder
½tspfine salt
1 ½granulated sugar (300g)
2tbsplemon zest (about 2 lemons)
½cupunsalted butter, softened (113g)
⅓cupneutral oil (75ml)
3large eggs, room temperature
1cupbuttermilk, room temperature (240ml)
¼cupfresh lemon juice
1 ½blueberries, fresh or frozen
Blueberry Sauce
2blueberries, fresh or frozen
⅓cupgranulated sugar
2tbspfresh lemon juice
1tbspcornstarch
Lemon Whipped Cream
1 ½cold heavy cream (360ml)
½cuppowdered sugar (60g)
1tbsplemon zest
Directions
1
Preheat. Heat the oven to 350°F (175°C). Grease a 9x13-inch baking pan.
2
Mix dry ingredients. Whisk the flour, baking powder, and salt in a bowl.
3
Cream. Rub the lemon zest into the sugar with your fingertips. Beat with the butter and oil until light and fluffy, 2–3 minutes. Beat in the eggs one at a time.
4
Combine. On low speed, add the flour mixture in three parts, alternating with the buttermilk and lemon juice. Toss the blueberries with 1 tbsp flour and fold them in.
5
Bake. Spread the batter in the pan and bake 28–32 minutes, until a toothpick in the center comes out clean.
6
Make the sauce. Meanwhile, simmer the sauce blueberries, sugar, lemon juice, and cornstarch over medium heat, stirring, for about 5 minutes until thick and glossy.
7
Poke and soak. Cool the cake 10 minutes. Poke holes all over it with the round handle of a wooden spoon, about 1 inch apart. Pour the warm sauce over and spread it into the holes.
8
Chill and top. Cool completely, then refrigerate 1 hour. Whip the cream, powdered sugar, and lemon zest to soft peaks and spread over the cake. Slice and serve.
AuthorEmma food bloggerDifficultyIntermediate
