From the moment my local farmers put out the first of their delicious blueberries, I make sure to have a five-pound box in my refrigerator at all times. They cover my yogurt every morning, find their way into my salads, and, of course, are the driving force behind my desserts. I love cobblers, pies, and crisps, but now, this recently reimagined blueberry cake has made it to the top of my go-to summer desserts. It can just as easily be made with frozen blueberries (or any berry for that matter).
Blueberry Bliss Cake
- 1/2 cup salted butter softened to room temperature
- 1 cup sugar plus 2 tablespoons, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/3 cup all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoons salt
- ½ cup full-fat sour cream
- 2 cups fresh blueberries
- 2 tablespoons turbinado sugar (optional, can also replace with granulated sugar)
- Zest of one lemon
- Plus whipped cream or ice cream for serving.
- Preheat oven to 350ºF. Spray a 9-inch pan with cooking spray and set aside.
- Mix 2 tablespoons of granulated sugar, turbinado sugar, and lemon zest in a small bowl.
- In the bowl of a stand mixer, whip together the butter and 1 cup of the sugar (the rest will go on top) until pale and fluffy, about five minutes.
- Add the eggs, one at a time, and beat well after each addition. Beat in the vanilla.
- In a medium bowl, stir the flour, baking powder and salt. Gradually add the flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition.
- Gently fold in the fresh blueberries to the cake batter. Spread the batter in the prepared pan.
- Sprinkle the lemon sugar mixture evenly over the top of the cake batter.
- Bake 35-40 minutes, until the top is crackly and lightly browned.
- Let the cake cool completely in the pan and slice and serve with whipped cream or ice cream.
