Meyer Lemon & Blueberry Cake
We had quite the citrus explosion this spring…and I’m not complaining one bit! Where the kumquats are long gone (except for those precious few preserved as marmalade hiding in the fridge) our lemon tree continues to produce baskets of tart sunshine weekly! Giving me an excuse to make one of my favorite new desserts - a meyer lemon blueberry cake!
I’m not kidding when I say that I’ve made this maybe 5 or 6 times since the beginning of the year (some of you can confirm with all the taunting I’ve done on instagram). Blame it on the necessity of getting through an abundance of tree harvesting…or just the fact that I’m pregnant…it’s a satisfying little cake that’s perfect alone for breakfast or with a little tart glaze after dinner. Or both…I’m not one to judge here, especially as I sit snacking on yet another slice.
If you can’t get your hands on meyers, you can make this cake with regular ol’ lemons too! I’ve tried it both ways…you know, for research…and let me tell you, this is one of those cakes that will convert even the most skeptical lemon dessert fan (because trust me, I use to be one of them). Meyers are just a little more floral, which makes for the most delightfully perfumed zest flavoring the batter…But honestly the combo of lemon and blueberry is just so good that any lemon will do. Don’t stress about it and use what you’ve got!
Shall we bake?
Meyer Lemon Blueberry Cake
Makes 2 Cakes
(Or 2 six inch bundt cakelets + 6 muffins, making it totally sharable)
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup unsalted butter room temperature
2 cups granulated sugar
zest of 3 meyer lemon
4 large eggs room temperature
1 tsp vanilla extract
3/4 cup milk room temperature
1/2 cup sour cream room temperature
Juice of 1 meyer lemon
6 - 12 oz organic blueberries
Preheat oven to 350F and heavily oil your cake pans (I like using spray olive oil, but you can use butter or any preferred method to unstick those cakes).
In a bowl, whisk together flour, baking powder, baking soda, and salt together, set aside.
Add butter into bowl of electric mixer, fitted with paddle attachment and beat until smooth. Add sugar and lemon zest and beat until light and fluffy, about 3 minutes. Add eggs one at a time, fully mixing after each addition, then add vanilla.
Add flour and milk in batches, beginning and ending with flour. Add sour cream and lemon juice and mix until combined. Slowly stir in blueberries.
Pour mixture into your baking pan, leaving a small bit of room on the top. Bake for 50mins, rotating your pan half way through.
1 cup powdered sugar
1 TBS heavy whipping cream or milk
1 TBS meyer lemon juice
1 tsp vanilla
Combine all ingredients into a small container with pour spout and stir well, drizzle over cake before serving.
Where this recipe makes two full sized loafs or budnt cakes - I highly recommend splitting it up into two 6 inch budnts and a half dozen muffins. One, you can share it easily with anyone you please…secondly, you feel a little less guilty about eating a half a mini budnt (or in my case a whole one) all on your own. I personally like to push as many treats out the door and then enjoy a one whole mini cake serving over a couple days…it’s called the third trimester people.
This has easily been one of my most requested recipes in a long long time, so I just had to share (or the instagram messages might never stop) - I hope that you make it and enjoy it morning, noon or night! Or even better - all three!