Even though I couldn’t be with my mom this past Mother’s Day, I was inspired to bake a cake I know she would adore. If my mom could eat one thing only for the rest of her life, it would be blueberries. This cake is for you, mom! –Erica P.
Meyer Lemon Blueberry Cake
Note: Meyer lemons are sweeter than regular lemons. If you are using regular lemons, you may need to adjust the sugar in this recipe.
– 1 cup, plus 1 tsp. all purpose flour
– 1 tsp. baking powder
– 1/2 tsp. kosher salt
– 1 stick unsalted butter, softened
– 1 cup sugar
– 1/4 tsp. vanilla
– zest of 2 Meyer lemons
– juice of 1.5 Meyer lemons, separated
– 2 large eggs
– two 1/2 pints blueberries
1. Preheat oven to 350 F. Grease a 9-inch springform pan and dust with flour.
2. In a medium bowl, combine 1 cup of the flour with the baking powder and salt and set aside.
3. In the bowl of a mixer, cream the butter, sugar and vanilla until light and fluffy. Add all of the lemon zest and the juice of one of the lemons and mix to combine. Add the eggs one at a time and beat until well blended. At this point, the batter may look a bit curdled from the lemon juice — don’t worry!
4. Reduce the speed of the mixer and gradually add the flour mixture. Beat together until the batter is smooth. Spoon the batter into the prepared pan and smooth out the top.
5. In medium bowl, toss the blueberries with the remaining 1 tsp. flour and the juice from 1/2 a lemon. Sprinkle the berry mixture over the top of the cake.
6. Bake for one hour, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cake cool in the pan for 10 minutes.