Description
This bright and fluffy lemon blueberry cake is a go-to treat when fresh blueberries are in season! Easy to make and irresistibly good, it’s sure to become a favorite.
Ingredients
Scale
1 teaspoon salt.
1 teaspoon baking powder.
1 ½ cups all-purpose flour.
½ cup unsalted butter (softened).
1 cup granulated sugar.
2 large eggs.
1 teaspoon vanilla extract.
½ cup sour cream.
1 cup crushed pineapple (drained).
½ cup powdered sugar.
2 tablespoons pineapple juice.
Instructions
- Preheat the oven to 350°F (175°C) and prepare a loaf pan by greasing and flouring it.
- In a medium bowl, mix together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter and granulated sugar until fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, starting and ending with the dry ingredients.
- Fold in the drained crushed pineapple until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- To make the glaze, mix the powdered sugar and pineapple juice in a small bowl until smooth.
- Once the cake has cooled, drizzle the glaze over the top before slicing and serving.
- Prep Time: 30 minutes
- Cook Time: 35 minute
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Fat: 11.5 g
- Carbohydrates: 44.0 g
- Protein: 3.5 g