Lemon Blueberry Cake

This is the most delicious lemon loaf I have yet to make. You could really do anything with this base- sub blueberries for another berry, take the berries out completely, add poppy seeds, chocolate chips- it would be delicious with anything! You could also make this into a bundt cake with a glaze or into muffins.

Ingredients:

• 1/2 cup (1 stick) of unsalted butter at room temperature

• 1 cup of white sugar

• 3 eggs at room temperature

• 2 tbsp of lemon zest

• 1 (generous) tbsp of lemon juice

• 2 tsp of vanilla extract

• 1 1/2 cups of AP flour (plus 1 tbsp for the blueberries)

• 1/4 tsp of kosher salt

• 1/4 tsp of baking soda

• 1/4 tsp of baking powder

• 1/3 cup of sour cream at room temperature

• 1 - 2 cups of frozen of fresh blueberries

Preheat your oven to 325F and grease a loaf pan.

In a large bowl with either an electric mixer or using a stand mixer, with the paddle attachment, cream the butter and sugar together until light and fluffy. It should almost look like frosting.

Add in your eggs one at a time, mixing between each egg. Add in the lemon zest, lemon juice and vanilla until well incorporated.

In another medium sized bowl, whisk together the flour, baking soda, baking powder and salt with a fork.

Add half of the dry mixture to the sugar and eggs and mix. Add in the sour cream and mix again. Add the rest of the dry mixer into the batter and whisk until light and smooth.

Add your blueberries to the flour bowl and sprinkle 1 tbsp of flour over them. This will stop the berries from sinking to the bottom of the loaf (which I forgot to do, as you can see from the picture of my loaf).

Fold the blueberries into your batter, mixing gently.

Pour the batter into the loaf pan and bake for about 55- 60 minutes, or until the center is completely cooked.

Let cool and slice.