Natasha's Kitchen · by Natasha Kravchuk★ 4.8 (708)
Lemon Blueberry Cake Recipe
NUTRITION · PER SERVING70M COOK
CAL 17%·PRO 11%
CARBS 44G52% OF CAL
4G FIBER24G SUGAR16G OTHER
FAT 16G43% OF CAL
4G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender cake loaded with fresh blueberries and bright lemon flavor, not too sweet and perfectly balanced. A favorite for when blueberries are in season.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 10- 2 large eggs (room temperature)
- 1 cup granulated sugar
- 1 cup sour cream ((8oz), preferably at room temperature for 1 hour)
- 1/2 cup light olive oil (or vegetable oil)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups all-purpose flour (*)
- 2 tsp baking powder
- 1 medium lemon (zest and juice, divided)
- 1/2 Tbsp corn starch
- 16 oz fresh blueberries (**)
- Powdered sugar to dust the top (optional)
At a glance
PER SERVING · TIME 70M
CAL 17%·PRO 11%
CARBS 44G52% OF CAL
4G FIBER24G SUGAR16G OTHER
FAT 16G43% OF CAL
4G SAT12G 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
- 15m
- Cook
- 55m
- Sodium
- 78mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 171mg
- Calcium
- 41mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 78MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.