Preppy Kitchen · by John Kanell★ 5.0 (1133)
Lemon Blueberry Cake
NUTRITION · PER SERVING100M COOK
CAL 47%·PRO 11%
CARBS 130G56% OF CAL
3G FIBER110G SUGAR17G OTHER
FAT 45G43% OF CAL
27G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist lemon cake studded with fresh blueberries and finished with a tart glaze. Bright, quick to make, and celebratory. Perfect when berries are in season.
dessertamericanbaked good🥣 mixer🥧 baking dish🥄 saucepan🔥 ovenvegetarian
View the full recipe on Preppy Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- ½ cup whole milk (room temperature (120ml))
- ½ cup sour cream (room temperature (120g))
- 3 egg whites (room temperature)
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour ((240g))
- 1⅔ cups granulated sugar ((333g))
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ¾ cup unsalted butter (room temperature (170g))
- 1⅓ cups fresh blueberries ((180g))
- 1½ cups fresh blueberries ((200g))
- 1 tablespoon granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- 1½ cups unsalted butter (room temperature (340g))
- 6 cups confectioners' sugar ((720g))
At a glance
PER SERVING · TIME 100M
CAL 47%·PRO 11%
CARBS 130G56% OF CAL
3G FIBER110G SUGAR17G OTHER
FAT 45G43% OF CAL
27G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 35m
- Sodium
- 77mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 194mg
- Calcium
- 55mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 77MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.